Technique Theory: Gelatin

The technique for using gelatin to make jellies utilizes the familiar technique for cooking sugar syrup to remove water, thus controlling the firmness of the finished product. The syrup is then cooled somewhat; gelatin, flavors, and color are added; and the confection is deposited in starch molds. The syrup contains glucose syrup in addition to the sucrose and water in order to prevent crystallization. Steps must be taken to protect the gelatin from exposure to excessive heat and to acid because it is damaged by exposure to these conditions. Flavorings for gelatin jellies must be low-moisture flavors in order not to soften the candies excessively. Starch molds are the only practical method of molding gelatin jellies because of their extremely sticky nature.