Cooking For Engineers

Enrico · Joined: 24 Jun 2011 Posts: 7 Location: Portland - Seattle

My torrone comes out just like Mikey's.

http://www.foodnetwork.com/recipes/michael-chiarello/torrone-recipe/index.html

See the photo. On the soft side. The recipe is there also.

I would like to make it hard like the torrone in the decorated cardboard boxes we got we we were kids in the old Italian neighborhood.

Any suggestions??

Should I add 1 tablespoon of corn starch???

Should I go lighter on the corn syrup and add more sugar?

Should I use one egg white instead of two????

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

Hi Enrico -

never made it, no clue - but I did remove your email address from the posting.

there are programs that search through the web looking for email addresses - it's not a good idea to post it openly unless you're wanting several tons of spam email per day.

yocona · Joined: 18 Mar 2011 Posts: 47

You can increase the egg white. Try a ratio of 1 white per 1 cup sugar. (Count corn syrup as half the amount of sugar, i.e., 2/3 c. corn syrup = 1/3 c. sugar.)

Another thing you can do is cook the sugar syrup to a higher temperature. Your recipe calls for 262F, but other recipes specify as high as 310F. Since this is cooking off more of the water content, it should produces a less chewy candy.