Nougat/torrone Help

[sanada]

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!

 

[VeraBlue]

Is it possible you are not cooking it long enough?

 

[The Dessert Diva]

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

 

[sanada]

- 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]

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 >_<