Agar Jellies


Preparation info

  • Yield:

    180 Pieces

    • Difficulty


Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 510


  1. Mix the sugar with the powdered agar. Whisk into the cold water.
  2. Add the glucose syrup. Cook over moderate heat, stirring, until the batch reaches 106°C/223°F, or 78° Brix. This takes approximately 8 minutes of gentle boiling.
  3. Remove from heat and allow to cool to 90°C/194°F. Add the fruit juice or purée and pour into a frame