Starch Jellies

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Modified starches are very commonly used in the large-scale manufacture of jellies, but they are not as frequently employed by artisan confectioners. The main advantage of starch in manufacturing is cost: starch is inexpensive, and is typically used to make less expensive candies. It is possible, however, for artisan confectioners to make high-quality starch jellies. Turkish delight is one example. It is made with open-kettle cooking, poured into a slab, and cut without requiring a special drying room, as do starch-molded jellies. The use of superior flavors, layering techniques, and unique inclusions can raise the quality of starch-based jellies from the ordinary to the superior, the level sought by artisan confectioners.