What are jelly beans actually made of?

October 17, 2025 •

3 min read

Jelly beans have been a popular candy since the late 1800s, but their composition remains a mystery to many. The iconic shiny shell and chewy interior are created from a careful combination of sugars, starches, and other unique ingredients.

Quick Summary

Jelly beans are typically made from a sugary liquid core combined with a variety of starches, flavorings, and colorings. The candies are then coated with sugar and polished with glazing agents like beeswax or confectioner's glaze, which determine their vegetarian and vegan status.

Key Points

Core Ingredients: The chewy center of a jelly bean is made primarily from sugar, corn syrup, and a starch or pectin-based gelling agent.
Shell Creation: The hard, outer shell is built up through a process called panning, where the centers are coated with layers of sugar, flavor, and color.
Glossy Glaze: The shiny finish comes from glazing agents like carnauba wax (plant-based) or confectioner's glaze (shellac), which is derived from insects.
Non-Vegan Components: Many traditional jelly beans are not vegan because of the use of beeswax, confectioner's glaze, and sometimes gelatin.
Flavor Layering: In gourmet brands, flavor is infused into both the core and the shell, unlike traditional beans where the flavor is concentrated in the shell.
Manufacturing Process: The entire process, from mixing the slurry to polishing, can take over a week for a single jelly bean.

The Core Components of a Jelly Bean

At its heart, a jelly bean is a simple confectionery, but the process and specific ingredients that make it unique are quite complex. The two main parts are the chewy interior and the hard, glossy shell.

The Chewy Center

The first step in making a jelly bean is creating the soft, chewy interior, which is often referred to as the “slurry”. The main ingredients for this part are:

Sugar: The primary ingredient, providing the classic sweetness.
Corn Syrup: A key component for both sweetness and for preventing the crystallization of sugar, which keeps the center from becoming grainy.
Starch or Pectin: Modified corn starch, tapioca, or pectin are used as gelling agents to give the candy its characteristic jelly-like chewiness.
Flavoring: Natural or artificial flavorings are added to the liquid slurry to ensure the taste permeates the entire bean, not just the shell.

The Glazed Shell

After the centers are formed and dried in starch molds, they are polished with a series of coatings through a process called panning. This is where the distinct shell is created and where many of the non-vegan ingredients are introduced.

Sugar Coating: The centers are tumbled in rotating pans and repeatedly sprayed with sugar and flavor syrups. This builds up the crunchy outer layer.
Coloring: Food coloring is added during the panning process to give the jelly beans their vibrant, coordinated colors.
Glazing Agents: The final step involves polishing the beans to give them their famous shiny finish. This is typically done with either carnauba wax or a confectioner's glaze. The latter, also known as shellac, is derived from the resinous secretions of the female lac bug. This is why many jelly beans are not vegan or vegetarian.

The Role of Additives and Waxes

Beyond the core ingredients, several additives play a crucial role in creating the final product. Understanding these can help explain differences between gourmet and traditional jelly beans.

Beeswax: A common glazing agent used alongside carnauba wax or confectioner's glaze to add shine. It is not considered vegan.
Carnauba Wax: Derived from the leaves of the carnauba palm, this is a plant-based wax used for glazing. It is a vegan-friendly alternative to beeswax and confectioner's glaze.
Lecithin: An emulsifier that helps to stabilize the ingredients during the cooking process.
Acidity Regulators: Ingredients like citric acid and sodium citrates are added to control the flavor and pH balance of the candy.

Comparison of Ingredient Sourcing

Not all jelly beans are created equal, and some brands, particularly gourmet versions, prioritize different ingredients and production methods. This table highlights some key differences.


Feature	Traditional Jelly Beans	Gourmet Jelly Beans (e.g., Jelly Belly)
Core Ingredients	Standard sugar, corn syrup, and starch.	Higher quality sugars, corn syrup, and often use specific flavor-matched purees.
Flavoring	Primarily uses artificial flavorings in the shell, with a neutral interior.	Flavoring is added to both the chewy center and the outer shell for a more intense, layered taste experience.
Glazing Agents	Uses confectioner's glaze (shellac) and/or beeswax, which are insect-derived.	Can use a mix, including beeswax and shellac, or plant-based carnauba wax depending on the specific product.
Vegan Status	Often not vegan due to gelatin (in some brands), shellac, and beeswax.	Many are not vegan due to beeswax and shellac, but vegan alternatives are available from other brands.

Conclusion

The journey of a jelly bean from raw ingredients to shiny, flavorful candy is a testament to confectionery science. While the basic components—sugar, corn syrup, and starch—form the chewy foundation, the nuances come from a variety of additives. The glazing agents, particularly shellac and beeswax, are what often raise questions about their suitability for vegan or vegetarian diets. With modern demand for dietary alternatives, some manufacturers are now offering vegan-friendly options by replacing animal-derived ingredients with plant-based alternatives like carnauba wax. So, the next time you enjoy a handful, you'll know exactly what goes into creating that colorful, delicious treat.

Frequently Asked Questions

Not all jelly beans are vegetarian or vegan. Many brands use beeswax and confectioner's glaze (shellac) for their shine, which are insect-derived. Some traditional varieties may also contain gelatin, an animal-derived product, for the chewy center. However, there are many brands that produce vegan-friendly jelly beans using plant-based alternatives like carnauba wax and modified corn starch.

Yes, confectioner's glaze, also known as shellac, is a common glazing agent used on many shiny candies, including some jelly beans. It is derived from the resinous secretions of the female lac bug.

The shiny coating is created during the final stage of manufacturing, known as panning. The jelly bean centers are tumbled in rotating pans and sprayed with a glazing agent, such as carnauba wax or confectioner's glaze, until they are smooth and polished.

Flavor and color are typically added during two stages. For gourmet beans, flavor is added to the corn syrup slurry that forms the chewy center. For the shell, color and more flavor are added while the beans are tumbled in the pans during the coating process.

The chewy texture of a jelly bean comes from the use of gelling agents, such as modified corn starch or pectin, which are combined with sugar and corn syrup to form the center.

Making a jelly bean is a multi-day process. The centers must be dried in starch molds for at least 24 hours to solidify. The panning process, where the shell is built up, also takes several hours or days, with breaks for curing, to achieve the desired texture and coating.

The Environmental Working Group (EWG) flags some traditional jelly beans as unhealthy ultra-processed foods due to high sugar content and the use of artificial food dyes. While the FDA considers these dyes safe in moderation, some people may choose to avoid them.