Technique Theory: Starch

There are two primary methods for cooking starch jellies; the method used influences the texture of the gel that forms. To create a softer gel, bring the sugars to a boil with the water. Then make a slurry of the starch separately, and stream it into the cooking sugar without breaking the boil. This method is commonly used for casting jellies in starch molds. Starch jellies cast in starch molds require one to two days of drying time in a warm environment, and therefore are not practical or economical for most artisan confectioners. The following method—the time-honored technique for producing Turkish delight—produces a slightly firmer, shorter-textured jelly that is less likely to suffer from sweating during storage. Jellies made using this method can be slabbed, cut, and finished as desired.