Sugar stages and caramelizing honey?
Hello all. I'm planning on making some torrone, a kind of nougat candy, this week. The recipe I have requires sugar and honey to be cooked, but I'm not sure to which stage. I've never made torrone before, but I've made other kinds of candy and I have some (limited) experience in cooking sugar. The recipe asks for the honey to be caramelized over a double-boiler for about an hour until a drop solidifies in cool water and that the sugar is at the proper stage when a drop of syrup dropped onto a plate forms a crunchy white pearl. Can anyone please translate this into temperature stages? Also, I've never heard of caramelizing honey. Anyone have experience with that? Thanks to anyone who replies and happy holidays!
A crunchy white pearl would be hard crack, with a temp (thermometer) range of 300-310*.
although I don't think of Torrone as particularly "hard" candy, but I guess the addition of the egg whites makes it softer...Nougat is hard to make, God bless you for trying.
Carmelizing the honey would be like cooking down sugar syrup until it reaches a particular state of (sugar to water) concentration and hardness. I don't think it's meant for the honey to actually "carmelize" as in turn amber-colored, but It's just the terminology the author used to describe cooking down the honey, in the Italian tradition, in a double boiler so as not to color the honey further.
Good luck, hope it works out!
I know this was a long time ago, but did this recipe turn out for you? I've made torrone w/o the double boiler and it's wayyyy easier. Too, I just tried a recipe that used a double boiler and I'm skeptical of its success.