I have made Torrone for a while and seem to of lost the ability to have it be firm.
I have made it perfectly here in Tampa Florida at sea level But I am lately unable to have it firm up.
I cook sugar honey mix to 318 as specified in the recipe. Beat egg white to soft peaks, add confection sugar and continue to beat to firm with whisk in Kitchen 5 qt mixer, then slowly pour syrup that has been allowed to cool to 300 per recipe into whites and they expand. I wait for settlement and complete addition and beat till light and stable. Nougat is light and white and delishous as it should be...but it never firms up upon cooling.
Recipe is basic:
3 egg whites
1/2 c confection sugar
3 c granulated sugar
1 c honey
I would like to understand just what is the ingredient or what is an ingredient or what is the step that controls the firmness?
I am wondering if the relative humidity could be my point of interest?
Please do respond if you have this knowledge.