No Gelatin No Agar Agar Chewy Jelly Candy Recipe Gummy Candy Recipe by FooD HuT
No Gelatin ❌ No Agar Agar ❌ Chewy Jelly Candy Recipe ❗Gummy Candy Recipe by FooD HuT is a easy International recipe that serves 20. 71 calories per serving. Recipe by FooD HuT on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $1.30 total, $0.07 per serving
Ingredients
- 0.25 cup Cornstarch (for slurry, sifted)
- 0.5 cup Water (cold, for slurry)
- 1 tablespoon Vegetable Oil (neutral oil for brushing pan)
- 1 cup Granulated Sugar (white sugar)
- 0.75 cup Water (for sugar syrup)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 drops Blue Food Coloring (gel or liquid)
- 0.5 cup Desiccated Coconut (finely ground, for coating)
Instructions
Prepare Cornstarch Slurry
Combine 1/4 cup cornstarch with 1/2 cup cold water in a mixing bowl and whisk until completely smooth with no lumps.
Time: PT5M
Oil the Pan
Lightly brush the inside of the saucepan with vegetable oil using a pastry brush to prevent sticking.
Time: PT1M
Make Sugar Syrup
Add 1 cup granulated sugar, 3/4 cup water, and 1 tablespoon lemon juice to the saucepan. Stir over medium heat until the sugar fully dissolves and the mixture becomes clear.
Time: PT3M
Temperature: Medium heat
Incorporate Cornstarch Slurry
Gradually pour the cornstarch slurry into the simmering syrup while continuously stirring to avoid lumps.
Time: PT5M
Temperature: Medium heat
Add Butter
Stir in 2 tablespoons unsalted butter and continue cooking, stirring, for another 5 minutes.
Time: PT5M
Temperature: Medium heat
Color the Candy
Add 2 drops of blue food coloring, reduce heat to low, and cook for an additional 5 minutes, stirring gently.
Time: PT5M
Temperature: Low flame
Check Consistency
The mixture should be thick but still pourable. If it looks too runny, cook a minute longer; if too firm, add a splash of water.
Time: PT1M
Cool and Refrigerate
Pour the hot candy into a greased tray, spread evenly, cover with plastic wrap, and refrigerate for 30 minutes to set.
Time: PT30M
Cut and Coat
Brush a knife with a little oil, cut the set candy into bite‑size pieces, then roll each piece in desiccated coconut powder to coat.
Time: PT5M
Nutrition Facts
- Calories
- 71
- Protein
- 0.5 g
- Carbohydrates
- 17 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter), Coconut
Ingredient Substitutions
- Instead of Cornstarch: Arrowroot powder, Tapioca starch
- Instead of Vegetable Oil: Canola oil, Melted butter
- Instead of Granulated Sugar: Caster sugar
- Instead of Lemon Juice: White vinegar (use half amount)
- Instead of Unsalted Butter: Margarine
- Instead of Blue Food Coloring: Any blue coloring
- Instead of Desiccated Coconut: Powdered sugar (different texture)
Equipment Needed
- Saucepan
- Mixing Bowl
- Whisk
- Pastry Brush
- Knife
- Tray or Plate
Critical Steps — Do Not Skip
- Prepare Cornstarch Slurry
- Make Sugar Syrup
- Incorporate Cornstarch Slurry
- Check Consistency
Chef Tips from the Video
- Use a silicone mat on the tray for easy removal.
- For a glossy finish, add a tiny pinch of cream of tartar with the sugar syrup.
- If you prefer a softer texture, reduce the cooking time by 1–2 minutes.
Troubleshooting
Candy is too soft after refrigeration.
Cook the mixture an additional 2–3 minutes on low heat to achieve a firmer set.
Candy becomes grainy or crystallizes.
Make sure the sugar is fully dissolved before adding the slurry and stir continuously; add lemon juice to inhibit crystallization.
Lumps form after adding the slurry.
Whisk the slurry thoroughly beforehand and add it very slowly while stirring constantly.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; candy may become overly hard.
Room temperature: Can keep at room temperature for up to 2 days in a sealed container.
Make-Ahead Tips
- Prepare the cornstarch slurry and sugar syrup up to step 4 and refrigerate; reheat gently before adding butter and colour.
- Coating with coconut powder can be done a few hours before serving; keep coated pieces covered.
Frequently Asked Questions
What is the cultural significance and history of jelly candy in international confectionery traditions?
Jelly candy, also known as gummy candy, originated in Europe in the 19th century and spread worldwide as a popular sweet. Its chewy texture and bright colors have made it a staple at fairs, parties, and as a nostalgic treat for many cultures.
What are the traditional regional variations of jelly candy in Asian cuisine?
In many Asian countries, jelly candies are flavored with tropical fruits, tea extracts, or coconut, and often use rice flour or agar instead of gelatin. The Thai version, for example, may include pandan flavor and a dusting of toasted coconut.
How is homemade jelly candy traditionally served in festive celebrations in Southeast Asian cultures?
During festivals such as Songkran in Thailand or Lunar New Year in Vietnam, small jelly candies are offered on platters alongside other sweets, symbolizing sweetness and good fortune for the coming year.
What occasions or celebrations is jelly candy traditionally associated with in Western cultures?
In Western traditions, jelly candies are popular at birthday parties, Halloween, and as carnival treats, often shaped into fun forms like bears, worms, or fruit slices.
What makes this blue jelly candy recipe special compared to other gummy candy recipes?
This recipe uses a cornstarch slurry instead of gelatin, making it suitable for vegetarians, and coats the candy in coconut powder for a unique tropical flavor and texture contrast.
What are the most common mistakes to avoid when making jelly candy at home?
Common errors include adding the cornstarch slurry too quickly, which creates lumps, and over‑cooking the syrup, which can make the candy too hard. Also, failing to brush the pan can cause the candy to stick.
Why does this jelly candy recipe use cornstarch instead of gelatin?
Cornstarch provides a clear, glossy texture while keeping the candy vegetarian. Gelatin would give a firmer bite but excludes vegetarians and those with gelatin restrictions.
Can I make this jelly candy ahead of time and how should I store it?
Yes, you can prepare the candy up to step 8, refrigerate it for 30 minutes to set, and then coat it in coconut powder. Store the finished pieces in an airtight container in the refrigerator for up to one week.
What texture and appearance should I look for when the jelly candy is done cooking?
The mixture should be thick, glossy, and pourable, with a smooth surface. After cooling, the candy should be firm yet slightly pliable when bitten, and the blue color should be even throughout.
What does the YouTube channel FooD HuT specialize in?
The YouTube channel FooD HuT focuses on quick, budget‑friendly home cooking tutorials, often featuring sweet treats, snack‑size recipes, and step‑by‑step visual guides for beginner cooks.
How does the YouTube channel FooD HuT's approach to candy making differ from other cooking channels?
FooD HuT emphasizes minimal equipment, pantry‑friendly ingredients, and clear visual cues, allowing viewers to recreate confectionery like jelly candy without specialized tools or hard‑to‑find items, unlike many channels that rely on professional kitchen gear.
Last updated: September 2, 2026
