What would cause Jell-O not to set?
We may earn commissions for purchases made through links on our site. Learn more on our about us page.
Jell-O is one of those sweet treats that can be used for birthday celebrations, kid’s events, or just as a nice treat to settle down with for the night. Unless, of course, you end up with a mushy substance that was supposed to be Jell-O, which a few reasons can cause.
A more common reason for this to occur is that certain fruits are known to have certain enzymes that will not allow this desert to set including Mango, Guava, Kiwi, Figs, Papaya, Ginger, and Pineapple. The others we will discuss throughout the rest of this article.
How does Jell-O Set?
There is a very easy way to ensure that your gelatin will be set properly into the final Jell-o dessert form. Adding boiling water to a gelatin powder mixture causes a chemical chain reaction that creates the proper bonds, which will thicken and set properly upon cooling.
Other processes will require patience and time, such as the recipes that call for at least four hours in the fridge to cool enough to set.
From a scientific perspective, as gelatin cools, protein strands lose the energy required to move about, which then causes them to bond together, creating a semisolid colloidal gel, which gives the Jell-O its structure.
What are Some Common Mistakes when Making Jell-O?
The most common mistake when it comes to making this jiggly dessert is to rush it; there are going to be some recipes that will require a person to place the mixture in the fridge to slow the protein strands for there to be enough of a bond for a solid Jell-O dessert.
The other reasons, which were discussed above, are as simple as forgetting the steps of a recipe and not boiling the water.
Remember to compensate for any fruits that may have higher levels of enzymes like Protease, which will cause the proteins to avoid the bonds required for the patented Jiggly Jell-O.
How do Temperatures Affect the Setting of Jell-O?
As mentioned earlier in the article, boiling water can be the difference maker when mixing up the gelatin powder for a classic Jell-O.
Meaning that the water will have to be at one hundred degrees Celsius and two hundred- and twelve degrees Fahrenheit showing how heat affects the making of this sweet treat.
Then you must think about the cooling process a person must follow to set the Jell-O, meaning that cold will help slow the proteins to encourage bonding. Just as a reminder, do not put Jell-O in the freezer. It will do more harm than help.
Can the Type of Liquid use affect Jell-O’s Ability to Set?
The first of the liquids required for Jell-O will be water, boiled works best, but as with most solutions, water is the perfect liquid for chemical reactions to occur. However, plenty of other bases can be used to whip up a good Jell-O.
Milk is a popular choice, leaving a unique cloudy look to each of the treats made with this dairy item. On that same token, if lactose intolerance gets in the way, you can substitute this dairy product with one of the few listed below:
- Almond milk
- Cashew milk
- Coconut milk
- Oat milk
- Soy milk
What are Some Tips for Ensuring Successful Jell-O-making Results?
As mentioned earlier in this article, there will be tips like using boiled water or placing the mixture in the fridge to set, which will help ensure the dessert’s success.
Another tip to keep in mind when creating one of these Jell-O recipes is to spoon in cool water after adding the boiling water to help start the bonding process, or if you are in a rush, substitute the cool water for ice cubes.
For a nice change of pace, use whipping cream as a garnish to sweeten the deal. Consider placing a cherry on top or baking the gelatin into a large dish, such as a pie or ice cream dessert.
Final Thoughts on What would Cause Jell-O not to Set
Jell-O is one of those fun foods which can be eaten as a snack or for dessert. But, when it comes to packing the kids’ lunch for school, Jell-O can be a nice surprise.
Remember to be cautious when using fresh fruits, and the Jell-O will take longer to set, be patient.
The protease enzyme can be a problem but not a showstopper. This sweet, jiggly snack/dessert can be the perfect complement to a birthday party while also being able to be molded into fun shapes and sizes.