Standard starch jelly formulations were made to test the impact of water content (H2O) and sucrose to corn syrup solid (S/CSS) ratio on glass transition temperature (Tg) and rheology to understand the effect of sucrose mobility on nucleation. Tg and viscosity of starch jellies were found to increase as H2O decreased, reducing molecular mobility. In general, as H2O decreased, induction time for nucleation decreased as supersaturation increased; however, for the lowest H2O, the increased viscosity caused an increase in induction time based on a decrease in mobility. S/CSS ratio had the largest impact on crystallization with induction times increasing as S/CSS ratios decreased, as governed by supersaturation ratio. In addition, common sucrose replacers were used to replace sucrose in jellies. Allulose produced less viscous gels while maltodextrin increased Tg and viscosity. Thus, maltodextrin impeded crystallization by reducing molecular mobility in the gel while allulose increased induction time through intermolecular interactions. Novelty impact statement The purpose of this study was to better understand how starch jelly formulation, including H2O, S/CSS ratio and the utilization of sucrose replacers, impacts jelly properties and sucrose crystallization rates. This is important because the nucleation and growth of sucrose crystals in gummies and jellies can disrupt the homogenous gel network and negatively impact the shelf-life of the product. Our results provide a guide on what starch jelly formulations are the best in prolonging crystallization to help improve the shelf life and quality of these products for candy manufacturers.