Place the gelatin in the bottom of the mixer bowl. Prepare the water measurements and set aside the larger water amount (1/3 cup + 3 T) beside it.
Find a heavy bottomed, preferably copper or stainless steel, 2-3 quart saucepan and put the 9 tablespoons of water, light corn syrup, sugar and salt inside of it. Attach a candy thermometer to the side of the pan–do not let the actual thermometer touch the bottom of the pot. Place the pot on low heat and cover it.
While the gelatin is soaking, stir the sugar mixture 2-3 times, very gently each time. When the sugar has dissolved, remove the lid and turn the heat up to high. From here on out do not stir or otherwise bother the sugar. Keep an eye on the thermometer; you want to boil the sugar to 245-248 degrees F.