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Reviewed Torrone

Dec 14, 2012 in Food Network Community Toolbox on

I've made this twice. The first time, I burned the honey just a bit. The second time, I started the sugar off low and stirred a lot until the sugar mixture melted. Both times, the finished torrone was a soft consistency, like clay. In both cases, the residual sugar/honey mixture in the pot cooled to a hard candy, so it wasn't that I didn't cook t"

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