Cut-Out Candy

BUTTER or spray a 13x9-inch baking pan with cooking spray; set aside.

STIR fruit pectin, 2 Tbsp. water and baking soda in 4-quart saucepan. (Mixture will foam slightly.) Cook on high heat, stirring constantly, until foam has thinned. Remove from heat; stir in 2 cups sugar, corn syrup and drink mix. Stirring constantly, bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat and boil 3 minutes. Remove from heat; stir mixture until bubbles have thinned.

POUR immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with point of sharp knife. Invert pan onto wax paper which has been sprinkled with about 2 Tbsp. sugar. Sprinkle an additional 2 Tbsp. sugar over top of candy. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces to coat in sugar, shaking off excess. Let stand overnight, uncovered, at room temperature before packing or storing.