Locum (Turkish Candy)


  • 3 envelopes unflavored gelatin
  • 1½ cups water
  • 2 cups sugar
  • 3 Tablespoons white corn syrup
  • ¾ cup cornstarch
  • Juice of 1 lemon
  • 1 cup nuts, coarsely-chopped (pistachio, almonds, or walnuts)
  • ¾ cup powdered sugar


  1. Sprinkle gelatin into ½ cup water and set aside to soften for about 5 minutes.
  2. Pour another ½ cup water into a medium-size saucepan, bringing to a boil over medium to high heat.
  3. Add the sugar and corn syrup, stirring until the sugar dissolves, about 1 minute.
  4. Continue cooking until mixture reaches 240°F on a candy thermometer, or until it forms a soft ball when ½ teaspoon of mixture is dropped into a cup of cold water.
  5. Reduce heat to medium.
  6. Dissolve cornstarch in remaining ½ cup water and mix well.
  7. Add to sugar mixture, and stirring constantly, simmer slowly until very thick, about 3 minutes; remove from heat.
  8. Add lemon juice and gelatin mixture, stirring until gelatin dissolves.
  9. Add nuts and stir thoroughly.
  10. Line bottom and side of 8-inch cake pan with foil and sprinkle with thick layer of powdered sugar.
  11. Pour in candy. Allow to stand, undisturbed, for about 4 hours, or until firm.
  12. Cut into 1-inch squares, and roll each piece in powdered sugar to coat all sides.
Makes about 60 pieces.


1 comment:

  1. its faster if you put it in the refrigerater to harden


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