In a medium saucepan, combine granulated sugar, corn syrup, and water. Stir well to ensure the sugar is fully dissolved.

Place the saucepan over medium heat and let it cook, stirring occasionally, until the mixture reaches 250°F (121°C) on a candy thermometer.

In a separate small bowl, mix the Kool-Aid powder, unflavored gelatin, and cornstarch. Stir to combine evenly.

If desired, add a few drops of food coloring to intensify the color of your licorice ropes.

Once the sugar syrup reaches 250°F, remove it from the heat and immediately whisk in the Kool-Aid mixture.

Stir quickly but gently until everything is fully combined. The mixture will thicken as the gelatin activates.

Prepare a baking sheet by lining it with parchment paper or lightly greasing it with non-stick spray.

Pour the hot licorice mixture onto the prepared surface and spread it out evenly using a spatula.

Let it sit at room temperature for about 30–45 minutes, or until it firms up enough to handle but is still flexible.

Lightly dust your work surface with cornstarch to prevent sticking.

Carefully peel the licorice mixture from the parchment paper and transfer it to the dusted surface.

Using a sharp knife or kitchen scissors, cut the licorice into thin, long strips.

If desired, gently roll the strips between your hands to give them a rounded, rope-like shape.

Dust the licorice ropes lightly with a mixture of powdered sugar and cornstarch to prevent them from sticking together.