Why are most sweets made out of gelatin?

It's not accurate to say that most sweets are made out of gelatin. While gelatin is a common ingredient in some sweets, it's far from the most prevalent.

Here's why gelatin is used in some sweets:

* Texture: Gelatin is a protein that forms a gel when mixed with water and heated. This property makes it useful for creating a variety of textures in sweets, from wobbly jellies to chewy marshmallows.

* Stability: Gelatin helps to stabilize whipped cream, mousses, and other delicate desserts, preventing them from separating or becoming runny.

* Flavor: Gelatin has a mild, slightly sweet flavor that doesn't overpower other ingredients.

However, many sweets don't contain gelatin at all. Popular examples include:

* Chocolate: Made from cocoa beans and sugar, with no gelatin.

* Candy: A vast range of candies, like lollipops, hard candies, and gummies, can be made without gelatin.

* Cakes and cookies: These are typically made with flour, sugar, eggs, and butter, with no gelatin.

* Ice cream: Made from dairy, sugar, and flavorings.

Therefore, while gelatin is a valuable ingredient for certain sweets, it's not a defining characteristic of most.