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Torrone Recipe

Torrone

Michael Chiarello

Recipe courtesy Michael Chiarello

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

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on September 20, 2011

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    I made this and I had the opposite problem. I wanted something chewy so I could cut into pieces but it came out hard. Not a problem on my end I like it like that but I was bringing it somewhere and dipping slices would have been easier. I will still break it in pieces and dip. I saw several different recipes and the temps were all over the place so I kind of wung it and brought it to about 280 (his was 260, another was 300, when I make caramel my recipe calls to bring it to 260 so I thought it may come out the same. Either way the taste is fantastic and I am happy with the recipe.

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  • on June 16, 2011

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    These are awesome and truly have a great flavor and texture. I never make these on moist or rainy days. These were a rare treat for our family when I was a kid. They came in little rectangle single piece boxes and had wafer on top (that reminds me of communion wafers. Thank You, boing

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  • on December 06, 2010

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    I adore this recipe! Great texture and flavor, and its come out perfectly every time. By far the most well loved and popular holiday treat I make, and I have to make more and more every year to keep up with the demand!

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  • on December 04, 2007

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    so good if mixed right, the texture's great!

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  • on March 04, 2007

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    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.

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  • on January 08, 2007

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    If you get the ingredients and the temperature right ... bob's your uncle!

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  • on October 17, 2006

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    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.

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  • on January 01, 2006

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    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.

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  • on December 23, 2005

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

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  • on December 17, 2005

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    I was very dissapointed. This torrone was not chewy. It was powdery. I big dissapointment.

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