Torrone

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
12 to 16 nougats
Level:
Intermediate

Ingredients
  • 2 2/3 cups superfine sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon almond extract
  • 1/2 cup diced candied fruit, plus additional for topping
  • 1 cup sliced almonds
Directions
Watch how to make this recipe.
  • Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.

  • Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.

  • Let sit overnight, then cut into serving pieces.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews