Begin by defrosting the raspberries. Blend them well to create a smooth purée. You can use fresh or frozen raspberries for this recipe, whichever is more convenient for you. Strain the purée through a fine mesh strainer to remove any seeds.

Prepare a bowl of ice water and place the gelatin sheets into it. Make sure each sheet is well coated in water. Set aside.

In a large pot, combine water, sugar, and glucose. Place the pot on the stove and heat the mixture. Stir in the beginning to prevent sugar from sticking to the bottom and burning. Bring the mixture to a boil. Once it reaches 140°C/284°F, add the raspberry purée and citric acid. Stir continuously as the mixture cooks, as it tends to stick to the bottom. When the temperature reaches 122°C/252°F, turn off the heat.

Squeeze out any excess water from the soaked gelatin sheets and add them to the pot. Stir vigorously to ensure the gelatin is fully incorporated and there are no lumps.

Quickly transfer the hot candy liquid into a sauce gun and use it to fill the gumdrop molds. Move swiftly, as the mixture begins to set as it cools. Avoid overfilling each cavity. If there is excess, use a small offset spatula to remove it. Be cautious as everything is still hot.

Allow the molds to set overnight, preferably in the refrigerator.

After 24 hours, remove the gumdrops from the molds. In a separate bowl, mix together the sugar and citric acid for the coating. Dip your fingers in water and pop the gumdrops out of the mold. Roll each gumdrop in the sugar coating and place them on a piece of parchment paper.

The gumdrops are now ready to eat. However, if you plan to store them in a box, let them cure at room temperature, uncovered, for an additional 24 hours to develop a nice skin. This will prevent them from sticking together in the box.