Torrone

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Christmas Tree Cutting Party

Rated: 3 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
5 min
Level:
Intermediate
Yield:
12 to 16 nougats

Times:

Prep: 15 min
Inactive Prep: --
Cook: 5 min
Total:: 20 min

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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

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.

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Comments & Reviews

recipe Torrone
Marc college place , WA 12-04-2007
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viva la rome
Rated: 5 stars out of 5

so good if mixed right, the texture's great!
recipe Torrone
Marie South Easton, MA 03-04-2007
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This just didn't come out right somehow
Rated: 2 stars out of 5

I did exactly what the recipe said and they never 'solidified' like the Torrone I used to love eating as a kid. They were... sticky, pricey to make and a gooey marshmallowy mess even after 5 minutes in the Kitchen-Aid. Shame...I wanted this to work and wish I knew what went wrong.Read more
recipe Torrone
Tuti NL-9711 BN Groningen 01-08-2007
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Ingredients + temperature
Rated: 4 stars out of 5

If you get the ingredients and the temperature right ... bob's your uncle!
recipe Torrone
MELODY North Babylon, NY 10-17-2006
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Fixed the problem
Rated: 3 stars out of 5

For those of you with gooey messes...I also used a thermometer and got goo too. I think people who got the correct... consistency actually like the runnier texture, or went higher with the temp than they realize. This is what helped me the second time round to make it right: I brought temp up to 275F (soft crack stage) instead of 260(hard ball stage). I added another egg white and I changed the corn syrup/sugar ratio by adding more sugar and less corn syrup. I also added another cup of almonds. There were too few originally for my taste. Note: do not "beat" the almonds in. The recipe isn't that clear. Once it's time to add the almonds, you must remove the beaters and fold them in with a wooden spoon as quickly as you possibly can.Read more
recipe Torrone
Anonymous 01-01-2006
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Sweet & Easy
Rated: 3 stars out of 5

This was my first attempt making candy and I was very impressed with how easy this candy was to prepare. It is very sweet,... so little pieces are a must.Read more
recipe Torrone
Betty Windermere, FL 12-23-2005
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Harder than you think
Rated: 3 stars out of 5

Tasty, but got thick too fast and couldn't beat the length of time stated in recipe