Chewy Jelly and Paste Candies; Marzipan

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

A number of different candies are made by incorporating a sugar syrup into a solution of starch, gelatin, pectin, or plant gums, and then allowing the mixture to solidify into a dense, chewy mass. In Japan and elsewhere in Asia, sweets are often gelled with the seaweed extract agar, which is effective in unusually small amounts (as little as 0.1% of the mix).