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White Torrone

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Oh, and this is where the royal icing went:  

15 years later, I tried again.  This time using Bruno's recipe.*    Much better result, but still not right.  I was going for soft torrone, but the nougat was too soft -- more like a thick chewy marsh

I've had my Ankersrum since March, when we went into lockdown. I love it.  Absolutely unbeatable for bread, including bagel dough which is usually really brutal for other machines. I did a few co

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