Search results

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 >_<

- 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~~~

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...