Gummy

Most are made with sugar or glucose syrup, flavourings and a gelling agent such as gelatine. Some use pectin instead, which makes them suitable for people avoiding gelatine.

Bloom powdered gelatine in cold water first, then stir it into warm fruit juice until fully dissolved; don’t boil the mixture, as that can weaken the gelatine. Pour it into small moulds and chill until set.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight and heat. Refrigeration can make some gummies sticky or change their texture.

Yes, but add them shortly before serving: moisture from icing can make them sticky, and warm conditions can soften them. For a cleaner finish, place them on a dry fondant or chocolate surface.

Use pectin for a fruit-gel texture, or agar for a firmer set; both are plant-based. Follow a recipe designed for that gelling agent, because gelatine and its alternatives do not set in the same way.

The terms overlap, but gummy sweets are usually chewier and more elastic, while jelly sweets can be softer or more delicate. The texture depends largely on the gelling agent and the recipe.

Yes. Their small size and chewy, sticky texture can make them difficult for young children to manage; keep them away from children who are not yet able to chew sweets safely, and supervise eating.