How to raise the setting and melting point of gelatin Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure.
Thanks.
I have tried a variety of additives to gelatin in a range of blends and unfortunately, nothing seems to significantly increase the melting point. The additives I have tried include: agar, glycerin, corn starch, pectin, sugar, and corn syrup.