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To make soft Italian torrone, you need some key ingredients. Here’s what you will need: - 300g honey - 200g granulated sugar - 2 large egg whites - 300g roasted almonds (or hazelnuts) - 150g candied orange peel, finely chopped - 1 teaspoon vanilla extract - A pinch of salt - Wafer sheets (for layering) The honey gives the torrone its sweet flavor and smooth texture. Sugar adds sweetness and helps with the structure. The egg whites make it light and fluffy. The nuts add a nice crunch, while the candied orange peel gives a hint of citrus. Vanilla adds warmth and depth. You can swap out some ingredients if you like. For a nut-free version, use seeds like sunflower seeds instead of nuts. If you want less sugar, you can try using agave syrup or maple syrup. For a fruity twist, use dried fruits like cranberries or cherries instead of orange peel. You will need a few tools to make your torrone. Here’s what to gather: - Medium saucepan - Electric mixer - Clean, dry mixing bowl - Baking dish (about 10x8 inches) - Parchment paper - Spatula Having these tools ready will make your cooking process smooth and fun. Make sure to measure your ingredients before you start to keep things easy. For the full recipe, refer to the section above. Start by gathering your ingredients. You will need honey, sugar, and salt. In a medium saucepan, mix the honey and sugar together over medium heat. Stir constantly until the sugar dissolves. Once dissolved, let the mixture come to a gentle boil. Allow it to simmer for about 5 to 7 minutes. You want it to thicken slightly. This step is crucial for the texture of your torrone. While your honey-sugar mixture simmers, prepare your egg whites. In a clean bowl, beat the egg whites with a pinch of salt. Use an electric mixer on high speed. Whip until stiff peaks form, which should take a few minutes. Once your sugar mixture is ready, carefully pour it into the whipped egg whites. Mix on low speed as you add the hot mixture. This step helps combine everything without cooking the egg whites. Keep mixing until well combined and slightly cooled. Now it’s time to fold in your extras. Gently add roasted almonds, candied orange peel, and vanilla to the mixture. Ensure everything is evenly mixed. Prepare your baking dish by lining it with parchment paper. Place wafer sheets on the bottom of the dish. Next, pour the torrone mixture over the sheets, smoothing it with a spatula. Place another wafer sheet on top and press down gently. This helps level the surface. Allow the torrone to cool for at least 4 hours at room temperature. If you want it to set faster, refrigerate it for about 2 hours. Once set, lift the torrone out using the parchment paper. Cut it into squares or rectangles for serving. Enjoy your homemade delight! To get that soft, chewy texture, whip the egg whites until they form stiff peaks. This step is key. When you mix in the hot honey-sugar blend, do it slowly. Pour it in a thin stream while mixing. This helps keep the air in the egg whites. One big mistake is not mixing the egg whites enough. If they aren’t stiff, your torrone may not set right. Another error is stirring the honey-sugar mix while it cooks. Let it boil gently without stirring to avoid crystals forming. Be careful when adding hot syrup to the egg whites, as it can cook them if you pour too fast. Let your torrone cool at room temperature for at least four hours. If you're in a hurry, you can chill it in the fridge for two hours. Once set, wrap each piece in wax paper. Store them in an airtight container at room temperature. This keeps them fresh and tasty for longer. Enjoy your homemade treat! {{image_2}} I love to experiment with flavors in soft Italian torrone. You can mix in chocolate for a rich taste. Just melt dark or milk chocolate and fold it into the mixture. You can also add pistachios for a nutty crunch. They pair well with almonds or hazelnuts. For a fruity twist, consider adding dried fruits like cherries or apricots. Each flavor brings a new experience to this classic treat. If you want a healthier version, try low-sugar options. Use natural sweeteners like agave syrup or maple syrup. These alternatives can give you the sweetness without the added sugar. Be aware that using different sweeteners may change the texture slightly. It's best to test them out to find what you enjoy most. Italy has many regions, and each has its own take on torrone. In Sicily, they often include pistachios and almonds. In Naples, they add hazelnuts and different spices. Each region uses local ingredients, making each torrone unique. You can even try adding local honey for a special twist. Exploring these regional variations adds depth to your homemade treat. For the full recipe, check out the one I shared earlier. To keep your soft Italian torrone fresh, store it in an airtight container. This prevents moisture from ruining its texture. Place parchment paper between layers if you have multiple pieces. Avoid storing it in direct sunlight or near heat sources. A cool, dry place works best for keeping it tasty. Homemade torrone lasts about two weeks when stored properly. If you keep it in the fridge, it can last up to a month. However, the texture may change slightly in the fridge. Always check for any signs of spoilage before eating. If you want to freeze your torrone, wrap each piece in wax paper. Then place the wrapped pieces in a zip-top bag. Remove as much air as possible to prevent freezer burn. You can keep it in the freezer for up to three months. When ready to enjoy, thaw it in the fridge overnight before serving. The traditional way to make soft Italian torrone starts with honey and sugar. You heat these together until they dissolve. Then, you whip egg whites until they form peaks. Next, you mix the hot honey-sugar blend into the egg whites. This creates a fluffy base. Finally, you add nuts and flavorings before pouring the mixture into a mold. After cooling, you cut it into pieces. This method keeps the torrone chewy and soft. Yes, you can use different nuts in the recipe. While almonds are classic, hazelnuts work well too. You can even try pistachios for a twist. Just make sure the nuts are roasted for the best flavor. This gives your torrone a unique taste and texture. Mix and match to find your favorite nut blend. Yes, you can make soft Italian torrone vegan. Instead of egg whites, use aquafaba, which is the liquid from canned chickpeas. Whip it until it forms stiff peaks, just like egg whites. You can also substitute honey with maple syrup or agave nectar. These swaps keep your torrone tasty and cruelty-free. You can buy authentic soft Italian torrone at specialty Italian shops. Many local markets also carry it during the holidays. If you prefer online shopping, look for well-rated brands. Websites like Amazon or specialty food stores often sell it. Just make sure to read reviews for quality. Torrone has a rich history in Italy, dating back to the 15th century. It first appeared in the northern regions, especially during holidays. Traditionally, families share torrone during celebrations like Christmas and weddings. Each region has its own twist on the recipe, showcasing local flavors. This sweet treat represents love and togetherness in Italian culture. Making it at home connects you to these traditions. For a full recipe, check the earlier section. Soft Italian Torrone offers a delightful treat for anyone. We covered key ingredients and substitutes, ensuring you can tailor it to your taste. You learned step-by-step instructions, from mixing to pouring and setting. I also shared tips for the perfect texture and common mistakes to avoid. Remember to store your torrone properly for longer freshness. With flavor variations and storage tips, you can truly make this recipe your own. Enjoy creating your unique soft torrone that delights your friends and family!

- Soft Italian Torrone

Indulge in the sweet delight of soft Italian Torrone with this easy recipe! Made with honey, roasted almonds, and a hint of candied orange peel, this classic confection is a perfect treat for any occasion. Discover how to whip up this delectable Italian dessert step-by-step and impress your family and friends. Don't miss out on making this delightful candy at home—click through to explore the full recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

300g honey

200g granulated sugar

2 large egg whites

300g roasted almonds (or hazelnuts)

150g candied orange peel, finely chopped

1 teaspoon vanilla extract

A pinch of salt

Wafer sheets (for layering)

Instructions
 

In a medium saucepan, combine the honey and granulated sugar over medium heat. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil. Let it simmer for about 5-7 minutes without stirring until it reaches a slightly thicker consistency.

    In a clean, dry bowl, whip the egg whites with a pinch of salt using an electric mixer on high speed until stiff peaks form.

      Gradually pour the hot honey-sugar mixture into the whipped egg whites while continuously mixing on low speed. Be cautious, as the mixture will be hot. Continue mixing until well combined and the batter has cooled slightly.

        Gently fold in the roasted almonds, candied orange peel, and vanilla extract until evenly distributed.

          Line a baking dish (about 10x8 inches) with parchment paper and place wafer sheets on the bottom.

            Pour the torrone mixture over the wafer sheets, smoothing it down with a spatula. Place another wafer sheet on top and press down gently to level the surface.

              Let the torrone cool at room temperature for at least 4 hours, or until set. For quicker setting, refrigerate it for about 2 hours.

                Once set, remove the torrone from the dish using the parchment paper and cut it into squares or rectangles.

                  Wrap each piece in wax paper or store it in an airtight container at room temperature.

                    Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 24 pieces