Homemade Torrone Recipe | Vintage Mixer (2024)

FAQs

What makes torrone hard? ›

The difference in making hard and soft torrone is in the cooking time and the amount of egg whites used hard torrone is cooked up to ten hours whereas soft torrone is cooked for no more than three hours.

The torrone can be stored at room temperature or refrigerated in an airtight container for up to 2 weeks, using parchment to line the container and separate layers.

Classic torrone from Cremona contains honey, almonds, hazelnuts, sugar, egg whites, and wafers, in hard and soft styles. The cooking times of the two differ—hard torrone bakes for up to ten hours, while the soft version doesn't exceed three.

He may also be responsible for why we eat it at Christmas time because legend has it that the emperor always ate an exotic sweet, perhaps torrone, on his birthday, that is, on December 26.

“If you prefer the nougat to be a little bit firmer and you want to cut it into squares … heat it up a little bit more with a hairdryer.” Move the hairdryer around the bowl of the stand mixer continuously, so it doesn't burn.

Italy's version of nougat is called the torrone. Torrone is a form of white nougat that is very similar to soft nougat in many ways yet there are some differences. One difference between French nougat and torrone is that torrone is finished off with white icing on top after it has been made.

Translation of torrone – Italian–English dictionary

nougat [noun] a sticky kind of sweet containing nuts etc.

If we keep the turrón in a cool, dry and odour-free place, it can be kept in good condition for up to 1 year. It should be remembered that turrón is mainly toasted almonds, honey and sugar.

It's made up of four things. White chocolate, marshmallow, almonds and rice paper (yes, you can eat the rice paper).

How should torrone be stored? To preserve its quality, it is advisable to store torrone in a cool and dry location. If you plan to keep it for an extended period of time, you may opt to freeze hard torrone.

How do you eat torrone? ›

Torrone is often served as a dessert after dinner, paired with a hot beverage, or with a glass of Digestivo liqueur, most often with herbal flavor, like Amaro or Sambuca.

Turrón is commonly consumed in most of Spain, some countries of Latin America, and in Roussillon (France).

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

One of the differences between turrón and italian torrone is the proportion of nuts they contain: Spanish turrón has a minimum of 60% almonds, a higher percentage than Italian torrone. However, turrón and torrone probably have a similar origin, and there's little doubt it is Moorish.

Though it has no preservatives, when stored in a cool, dry spot, the torrone will keep for up to a few months, or until your willpower gives out.

The temperature : You will find that recipes vary in the temperature they use to make nougat. The temperature listed in the recipe is the one that I used. If your candy comes out harder or softer than you'd like, try adjusting the syrup temperature the next time. Weather also plays a part in the outcome of nougat.

This stops the syrup temperature increasing � the temperature of the syrup determines the texture of the nougat. When the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked to 150°C, a harder nougat results.

A soft nougat made of sugar, honey, egg whites, and toasted almonds or hazelnuts, torrone is a typical sweet enjoyed in Italy around the holidays. Its texture can vary from duro – crunchy and hard – to morbido – soft and chewy.

One of the best—and most perplexing—things about torrone is the number of different varieties you'll find. The candy is usually labeled either morbido (soft) or friabile (crunchy), but within those two categories there's a wide range of textures, from melting and cloudlike all the way to shatteringly crisp.