A Delicious Chewy Candy Fit For A Wedding

1. 1

   Prepare a syrup with the sugar and water by heating it to 140u00b0 C. Melt the honey and bring it to 120u00b0 C. Put the egg whites in the mixer or bowl and begin to whip them with the whisk, then add the syrup at 140u00b0 C a trickle at a time, followed by the honey at 120u00b0 C. Continue whipping for approximately 5 minutes. In order to maintain the temperature of the mixture and to cook it, wave a blowtorch beneath the bowl of the mixer. Put the dried fruit in a baking pan and then into the oven to toast; the fruit should be added to the mixture while hot, otherwise stirring it in would prove to be difficult.

2. 2

   Replace the whisk in the mixer with the spatula and smoothen the mixture for two minutes. Add the dried fruit and stir it in (photo 7), in a few minutes the torrone will be ready. Remove the mixture from the mixer, when at around 100u00b0 C, spread it out on a host leaf (foglio di ostia) flattens it out and cover it with another host.

* Per serving · 4 servings · Values may vary.

No additional tips available.