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Torrone, a Christmas candy, with picture **** 

Joined: 17 Oct 2005
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Location: Tampa, Florida
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A long-time Christmas tradition, especially in Sicily, is to serve the sweet and tasty torrone (literally “big tower”).

Legend has it that it was invented for a medieval wedding in the Italian city of Cremona. It was shaped into a tower, to serve as a wedding cake. It is now one of the main industries in Cremona, and it is exported to many parts of the world.

Here is a recipe you can use to make this traditional Christamas treat – note, there are many variations depending on the region.

Ingredients for Torrone
2 2/3 cups superfine sugar
2/3 cup light corn syrup
1/2 cup water
1 cup sliced almonds
2 egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon orange extract
1/2 cup diced candied fruit, plus additional for topping

Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.

Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running.

Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds.

Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.

Let sit overnight, then cut into serving pieces.

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Torrone, a Christmas candy, with picture **** 
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