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1
Pour the soda into a small saucepan and sprinkle the gelatin evenly over the surface (the mixture will ripple).
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2
Let stand undisturbed until the gelatin softens, about 3 minutes.
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3
Whisk to combine (the mixture will foam).
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4
Place the saucepan over low heat and whisk constantly, scraping down the sides of the pan with a rubber spatula as needed, until the gelatin dissolves and the mixture no longer feels grainy when rubbed between your fingers, about 3 to 4 minutes.
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5
(Dont let the mixture simmer, or the gelatin wont set properly.)
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6
Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment.
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7
Add 2 rounded cups of the powdered sugar and the salt and mix on low speed until the powdered sugar is incorporated, about 30 seconds.
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8
Stop the mixer and scrape down the sides of the bowl and the paddle with the rubber spatula.
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9
Add 2 more rounded cups of the powdered sugar and mix on low until incorporated, about 30 seconds; stop the mixer and scrape down the bowl and paddle.
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10
Repeat 2 more times until all of the powdered sugar has been added.
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11
Increase the speed to high and mix until the dough is smooth, pliable with your fingers, and resembles thick frosting, about 1 minute (it will stick to the paddle in a large mass).
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12
Generously dust a work surface and your hands with powdered sugar and, using your hands, a plastic scraper, or a rubber spatula, scrape the candy dough onto the prepared work surface.
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13
Using your hands, pat it into a 1-1/2-inch-thick disk and cut it into 6 equal portions.
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14
Set 5 portions aside and cover them loosely with plastic wrap.
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15
Pat the dough portion youre working with into a 1-inch-thick disk.
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16
Using your thumb, make a small well in the center.
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17
Drop the desired flavoring and food coloring into the well.
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18
(At this point you can use any one of the flavorings you like, and color the candy as you like too, but if you want to leave some of the hearts white, roll and cut them first to avoid staining the rest of the dough.)
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19
If desired, put on latex gloves to avoid staining your hands.
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20
Using your hands, bring up the sides of the disk to enclose the well.
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21
Knead the dough until the food coloring and flavoring are evenly dispersed, dusting the surface and your hands with powdered sugar as necessary to keep the dough from sticking.
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22
Taste and evaluate the dough, adding more food coloring and flavoring as desired by patting the dough back into a disk, making a well, adding more color or flavor, and re-kneading.
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23
Cover loosely with plastic wrap and repeat with the remaining portions.
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24
Line 2 baking sheets with parchment paper; set aside.
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25
Generously dust a work surface, rolling pin, and your hands with some of the powdered sugar.
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26
Working with 1 portion of the candy dough at a time, roll it out to a 1/4-inch thickness.
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27
Using a 1-inch heart-shaped cutter, cut out as many hearts as possible, dipping the cutter into the powdered sugar as needed to prevent sticking.
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28
Transfer the hearts to the prepared baking sheets, arranging them close to one another but not touching.
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29
Gather the scraps of dough, reroll once, and cut out as many hearts as possible (you should have about 30 hearts total).
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30
Repeat with the 5 remaining portions.
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31
Allow the candy to sit uncovered at room temperature for 24 hours.
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32
Flip the pieces over and allow them to sit until completely hardened, about 24 hours more.
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33
Using the food-safe color markers, write captions on the hearts.
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34
Package in airtight containers and store at room temperature for up to 1 week.
