Jelly Beans and Gummy Candies

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
These favorites are made with approximately equal weights of sucrose and corn syrup and a mixture of gelatin and pectin. The gelatin may be between 5 and 15% of the candy weight, and by itself produces an increasingly elastic, even rubbery texture; pectin at around 1% introduces a complex microstructure into the candy, gives a shorter, more crumbly texture and also causes candy tastes and aromas to seem more intense. Gelatin is degraded in high heat, so a concentrated solution is added to the sugar syrup after it has been cooked and mostly cooled. These candies are relatively moist, being about 15% water.