1. Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges. Coat foil with nonstick cooking spray; set aside.

2. In a 1 1/2-quart saucepan combine sugar and corn syrup. Bring to boiling over medium-high heat, stirring constantly to dissolve sugar. Reduce heat to medium; mixture should boil at a steady rate across surface. Cook without stirring 7 to 10 minutes or until a candy thermometer registers 280°F (soft-crack stage).

3. Meanwhile, in a 2-quart saucepan combine grapefruit juice, pectin, and baking soda. (Mixture will foam.) Bring to boiling over medium heat, stirring constantly. Remove; set aside.

4. Remove sugar mixture from heat; remove candy thermometer. Return pectin mixture to boiling. Gradually pour hot sugar mixture in a thin stream into boiling pectin mixture, stirring constantly. Cook 1 minute more, stirring constantly. Remove from heat; stir in zest and food coloring. Pour into prepared pan. Let stand at least 2 hours or until firm. Using foil edges, lift candy from pan. Cut into thirty-two 1-inch pieces. Store in an airtight container at room temperature up to 2 weeks or freeze up to 3 months. Just before serving or gifting, toss each piece in coarse sugar to coat.

Coconut Gumdrops

Prepare as directed, except substitute 1/2 cup unsweetened canned coconut milk and 1/4 cup water for the grapefruit juice; omit the zest, red food coloring, and the coarse sugar. In a food processor combine 1/2 cup flaked coconut and 1/4 cup granulated sugar; cover and process until fine. Roll each cut gumdrop in coconut mixture.