Grease 13x9 pan.

Combine all ingredients in a pan. Bring to a boil over medium heat, stirring constantly. Boil for a minute.

Pour into a prepared pan and refrigerate until set.

Dust cutting board with sugar. Use a spatula to loosen sides and turn out onto the cutting board.

Dust top of Jello with sugar.

Use a shamrock-shaped cookie cutter to cut out gumdrops.

Roll edges in extra sugar and set onto wax paper for 1 hour to dry out slightly.

Store in an airtight container.