Pour corn syrup and sugar into a buttered 3-quart saucepan set over medium-high heat.
Cook until a candy thermometer reaches 280 degrees Fahrenheit.
Meanwhile, in another saucepan bring water, pectin, and baking soda to a boil, stirring constantly.
Once the sugar syrup reaches 280 degrees, pour in the pectin syrup. Stir constantly for one minute then remove it from the heat.
Stir in the flavoring.
Pour the gumdrop mixture into your brain molds, filling them ¾ full.
To make ghost or skull gumdrops, color the sugar syrup with white food coloring after it has been cooked to the right temperature.
Pour the syrup into greased silicone molds.
Let the candy cool and harden at room temperature for about 8 hours or at room temperature for 1 hour then 30 minutes in the freezer.
When firm, unmold the candies into granulated sugar. Toss to coat them completely.
For the ghosts, you can add two small candy eyes using corn syrup as edible glue. Once recipe should make about 20 ghosts so you'll need 40 candy eyes.
You want pectin that is white or clear-looking. I used Sure-Jell for this recipe. Ball pectin has a brown hue to it so I don't suggest it for this project.
Store your candies in an airtight container for up to a month.
Gummy Brains, Ghosts, and Skulls https://hungryhappenings.com/gumdrop-brains-creepy-halloween-candy/