Torrone
- Level: Intermediate
- Yield: 12 to 16 nougats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 256
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 57
- Dietary Fiber
- 1
- Sugar
- 56
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 25
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.