1H spin-lattice Nuclear Magnetic Resonance relaxation studies have been performed for different kinds of Haribo jelly and Vidal jelly in a very broad frequency range from 10kHz to 10MHz to get insight into dynamical and structural properties of jelly candies on the molecular level. This extensive data set has been thoroughly analyzed revealing three dynamical processes, referred to as slow, intermediate and fast dynamics occurring on the timescale of 10- 6s, 10-7s and 10-8s, respectively. The parameters have been compared for different kinds of jelly for the purpose of revealing their characteristic dynamical and structural properties as well as enquire into how increasing temperature affects these properties. It has been shown that dynamical processes in different kinds of Haribo jelly are similar (this can be treated as a sign of their quality and authenticity) and that the upon temperature mainly the fraction of confined water molecules is reduced. Two groups of Vidal jelly have been identified. For the first one, the parameters (dipolar relaxation constants and correlation times) matches those for Haribo jelly. For the second group included cherry considerable differences in the parameters characterizing their dynamical properties have been revealed.