How to Make Italian White Torrone Nougat

Ingredients:

• 500g mixed dried fruits (toasted, if desired)
• 225g acacia honey
• 360g sugar
• 30g honey (or glucose syrup)
• 100g water
• 60g egg whites
• 30g sugar
• 2 sheets of wafer paper

Instructions:

1. Heat the Honey: In a small saucepan, place 225g of honey and heat it gently until it reaches 124°C.
2. Prepare the Syrup: In a separate saucepan, combine 360g of sugar, 30g of honey (or glucose syrup), and 100g of water. Heat this mixture to 145°C.
3. Whip the Egg Whites: As the mixtures heat, whip the egg whites with 30g of sugar in a large mixing bowl until they form soft peaks.
4. Combine the Mixtures: Once the honey reaches 124°C, slowly pour it into the whipped egg whites while continuing to whip the mixture. When the sugar syrup reaches 145°C, pour it gradually into the egg whites as well, continuing to whip until the mixture becomes glossy and firm.
5. Add the Dried Fruits: Gently fold the mixed dried fruits into the nougat mixture, ensuring they are evenly distributed.
6. Assemble the Torrone: Place a sheet of wafer paper on a flat surface and spread the nougat mixture over it. Cover with the second sheet of wafer paper, and use a rolling pin to smooth the nougat to an even thickness.
7. Cool and Set: Allow the torrone to cool in a cool, dry place for about 12 hours. Once set, cut it into pieces.
8. Storage Tips: Store the torrone in a cool, dry place, away from heat and humidity. Avoid refrigerating, as this can affect its texture.