Line an 8×8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease generously with nonstick spray. Set aside.

In a small saucepan, simmer 360 milliliters (1 1/2 cups) apple cider over medium heat until reduced to 180 milliliters (3/4 cup), about 30 minutes.

Add the cold apple cider to a large, heavy-bottomed stock pot. Sprinkle gelatin over top. Whisk to combine.

Return apple cider reduction to a gentle boil, then pour over the gelatin. Add the granulated sugar and whisk to combine.

Bring to a boil over high heat, about 5 minutes. Reduce heat to medium and simmer, stirring occasionally with a heat resistant spoon, until mixture reaches 225° F (107° C) on a digital thermometer, about 25 minutes.

Remove from heat. With a skimmer or fine mesh strainer, gently remove any large bubbles. Whisk in the ground spices.

Pour into prepared pan. (Don’t worry if you still see some bubbles, white streaks, or “foamy” spots. You won’t see these once you coat the candy in sugar.) Refrigerate until firm, at least 4 hours, or overnight.

Line a large tray with parchment or a silicone baking mat.

Coat a large chopping board with 2-3 scoops of granulated sugar. Flip gummy candy slab out onto sugared chopping board. Peel away the parchment. With your hands, spread the sugar over the slab until completely coated on both sides. With the back of your knife, lightly mark squares as a guide for cutting. You can create 7 x 7 rows (for 49 candies) or 8 x 8 rows (for 64 candies). With a sharp, well-oiled chef’s knife, cut the slab following the guidelines.

Roll each square in sugar, completely coating all of the sticky sides.

Arrange coated candies on prepared tray, making sure the pieces do not touch.

Set aside and allow to dry at room temperature, uncovered, for 1-2 days, or until sugar crystallizes and candy develops a crunchy coating.

Layer squares between sheets of parchment. Store in an airtight container at room temperature for up to 1 month.