Whether creamy, airy, melting or pleasantly sticky: the consistency of many confectioneries primarily depends upon the use of gelatine. Thus it is not only essential in the production of jelly bears. Gelatine also gives chocolate-coated marshmallow treats, marshmallows, toffees and chewy candies their specific properties. However, using gelatine to prepare sweet treats is not a modern invention. In England, "jellies" - the predecessors of the modern jelly dessert - had their heyday as early as the 19th century.