"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-02-2007, 01:10 AM   #1
Assistant Cook
 
Join Date: Apr 2007
Posts: 3
Nougat/torrone Help

hihi everyone,

i've been trying a few different nougat/torrone recipes, however each time they come out really soft and sticky. I left one in the freezer but it still had the consistency of caramel.
can anyone help me with a nougat recipe which will make it stable?
I once had homemade nougat candy and it was light and airy but solid and none sticky. i'm hoping to achieve that texture.

thanks!

__________________

__________________
sanada is offline   Reply With Quote
Old 04-02-2007, 06:00 AM   #2
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Is it possible you are not cooking it long enough?
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 04-02-2007, 10:30 AM   #3
Cook
 
The Dessert Diva's Avatar
 
Join Date: Mar 2007
Posts: 76
This is a fun and interesting blog about the science of cany making. Maybe it has the magic answer for your solution. I will also recomend the italian made website for a good recipe for Torrone (avoid MS at all cost, IMHO) Ciao!

Sweet Napa Blog Archive Nougat Science
__________________
The Sweet Stuffed Company - "stuffed with nothing but goodness and love"
http://thesweetstuffedcompany.blogspot.com/
The Dessert Diva is offline   Reply With Quote
Old 04-03-2007, 12:22 AM   #4
Assistant Cook
 
Join Date: Apr 2007
Posts: 3
- hm i am cooking it for a long time, im just trying various recipes until i start seeing something that i have in mind... i tried a traditional sicilian recipe and it still was a little too soft...

ill try your suggestions~~~
__________________
sanada is offline   Reply With Quote
Old 04-03-2007, 12:37 AM   #5
Assistant Cook
 
Join Date: Apr 2007
Posts: 3
in the meantime i have two deep dishes of soft and sticky toffee-like candy and i didnt want to waste it so i rolled little balss out of them and covered with seasame... the seasame held the shape... but still not exactly what i was looking for... so bake to tyring >_<
__________________
sanada is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.