Jelly candy

Most jelly candy is made by cooking sugar and glucose syrup with a gelling agent such as gelatine, pectin or starch, then adding flavour and colour. The gelling agent gives it its chewy or tender texture.

Not all of them: gelatine is animal-derived, while pectin and some starches are plant-based. Check the ingredient list for the gelling agent if you avoid animal products.

Keep it in an airtight container in a cool, dry cupboard, away from sunlight and heat. Moisture makes the pieces sticky, while heat can soften or deform them.

Warmth and humidity can make their sugar coating dissolve and turn tacky. Separate the pieces, let them dry in a cool, airy place, then store them airtight.

Yes; press pieces into the icing shortly before serving, as moisture from the icing can make them sticky over time. For a neat finish, keep them off wet cream and fruit.

You can, but thawing may leave the sweets damp and sticky as condensation forms. Keep them sealed while they come back to room temperature, and avoid freezing them if you need their usual texture.

Their firm, chewy texture can be a choking hazard for young children. Keep them out of reach and only offer sweets when a child is old enough to chew safely while seated and supervised.