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Old 04-02-2007, 01:10 AM   #1
Assistant Cook
Join Date: Apr 2007
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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.



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Old 04-02-2007, 06:00 AM   #2
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Is it possible you are not cooking it long enough?

How can we sleep while our beds are burning???
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Old 04-02-2007, 10:30 AM   #3
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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"
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Old 04-03-2007, 12:22 AM   #4
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- 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~~~
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Old 04-03-2007, 12:37 AM   #5
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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 >_<
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