Mix all of the ingredients in a saucepan over Medium to High heat. Stir until it reaches a boil. Boil for one minute.
Remove from heat and pour into a parchment lined 13x9 baking dish. The parchment paper will allow for easier removal.
Place the baking dish in the refrigerator to cool for 2 hours or until set. Once set, remove from the pan and dust the tops with sugar.
Using your cookie cutter, cut out the shamrock shapes. To prevent sticking, dip the cookie cutter in sugar after cutting the first shamrock out.
Take the gummy shamrock and roll in sugar to coat the bottom and sides. Set aside on a parchment lined cookie sheet.
Can be kept stored in an airtight container. To keep longer, store in the refrigerator and they should last up to two weeks.