@@vccg6vitalinasc.cuellarc837 👉🔴What Do Muslims Believe about Jesus? Muslims respect and revere Jesus (peace be upon him). They consider him one of the greatest of God’s messengers to mankind. The Quran confirms his virgin birth, and a chapter of the Quran is entitled ‘Maryam’ (Mary). The Quran describes the birth of Jesus as follows: (Remember) when the angels said, “O Mary, God gives you good news of a word from Him (God), whose name is the Messiah Jesus, son of Mary, revered in this world and the Hereafter, and one of those brought near (to God). He will speak to the people from his cradle and as a man, and he is of the righteous.” She said, “My Lord, how can I have a child when no mortal has touched me?” He said, “So (it will be). God creates what He wills. If He decrees a thing, He says to it only, ‘Be!’ and it is.” (Quran, 3:45-47) Jesus was born miraculously by the command of God, the same command that had brought Adam into being with neither a father nor a mother. God has said: The case of Jesus with God is like the case of Adam. He created him from dust, and then He said to him, “Be!” and he came into being. (Quran, 3:59) During his prophetic mission, Jesus performed many miracles. God tells us that Jesus said: “I have come to you with a sign from your Lord. I make for you the shape of a bird out of clay, I breathe into it, and it becomes a bird by God’s permission. I heal the blind from birth and the leper. And I bring the dead to life by God’s permission. And I tell you what you eat and what you store in your houses....” (Quran, 3:49) Muslims believe that Jesus was not crucified. It was the plan of Jesus’ enemies to crucify him, but God saved him and raised him up to Him. And the likeness of Jesus was put over another man. Jesus’ enemies took this man and crucified him, thinking that he was Jesus. God has said: ...They said, “We killed the Messiah Jesus, son of Mary, the messenger of God.” They did not kill him, nor did they crucify him, but the likeness of him was put on another man (and they killed that man)... (Quran, 4:157) Neither Muhammad nor Jesus came to change the basic doctrine of the belief in one God, brought by earlier prophets, but rather to confirm and renew it.
I have to give the video creator credit for going with this 'finished' nougat that she made, and not remaking the whole thing. She, sadly, made the same mistake that I made, (on my first attempt to make torrone, about a week ago) and she let her nougat get too warm, after she put the egg whites into the honey/sugar syrup. Hopefully hers didn't become rock hard and inedible when it was completely cooled, like mine did, but it explains why she was having such a hard time cutting it when she was done. It shouldn't end up so hard you have to lean on the knife, or use a cleaver to cut it. It should be 'firm', like a caramel you'd buy to hand out at halloween. (you know, the little individually wrapped ones) Or actually just a bit softer than those caramels. It's supposed to be 'fluffy', yet chewy. Also, you can tell by the color of the finished nougat that it got too warm, just like mine did. If it starts to turn any color darker than 'white', remove it from the heat immediately! Otherwise you'll end up with a pretty hard/firm, amber/yellowish (or darker, yipes! like mine!) nougat-like candy, that isn't quite the soft, white, fluffy, chewy thing that torrone is supposed to be. (Or, you end up with something rock hard, inedible and is....an expensive...fail) The key is keep the heat on LOW. It may take forever, but the results are totally worth it! And, KEEP STIRRING! Stir until your arm falls off. Don't take your eyes off of it for more than like, 20 seconds, seriously! Both in the first stage with just the honey and sugar, and the second stage with the egg whites. Stir, stir, stir! Stage one, remove from heat just after all of the sugar is dissolved in the honey, and small bubbling starts to happen. It should be light amber. (if you drop the syrup in water it shouldn't be harder than soft/medium ball stage, at most, but it should be at least soft ball stage) When you add the egg whites, it should turn white. Return to LOW heat, STIR, stir stir... until your arm falls off again, until it forms ribbons that hold their shape for about 3 or 4 seconds, when dropped from a spoon onto the mass in the pot, then remove it from the heat immediately. (you can do the dropping a glob in cold water test) and add WARM nuts. (cold nuts will make stirring them in into a whole new chore, as they'll firm up the nougat really, really fast!) Then line your pan with edible wafer paper, glom your warm nougat onto the wafer paper, then put another layer of wafer paper on top, put a piece of parchment paper on top of that, flatten it out nicely and let cool. After about an hour or so, or even as long as overnight, you should be able to easily cut it with an oiled knife. Your finished nougat (torrone) should be soft WHITE, and gorgeous, and chewy and just wonderful! Edit* - Total respect for Ricette Turche for making this video! Torrone is one of the hardest/easiest confections to make, and I'm not trashing on her at all with this post!! I think she must have got distracted while making this video, and possibly had to step away from the stove for a few minutes and that's why her batch turned dark and became hard, because she was doing a masterful job up until the very end, before she added the nuts. If you make this recipe, make sure you give yourself a good hour, at least, to devote ALL of your attention to it, as it is with all candy making, a few degrees in temperature can really make or ruin your recipe. And, just because you've set your stovetop to LOW, that doesn't mean that your candy won't just keep getting warmer and warmer if you don't watch it closely! I hope everyone that makes this recipe ends up loving it as much as my family and I have, for generations! I'm proud to be finally carrying on the tradition of my Italian 'Nonnie', for the next generations to enjoy!
@@RicetteTurche Ricette, thank you for not being angry about my long post on your video! 😺I could tell you really care about the things you cook, and I thought it was wonderful that you made the torrone in the traditional way. I felt bad for you, that it came out harder than it was supposed to, and figured something must have called you away while you were cooking it. Thank you for making the video! It really did help me figure out where my batch went wrong! You're a lovely person, thank you! ♥
Never had nougat before our trip to the Christmas markets in Strasbourg. My gosh. What have we been missing all these years? It was nothing short of spectacular. I would take off just a small bite or two each day just to savor it through the rest of our trip.
Боагодарю вас всех братьев и сестер, как приятно сознавать, мы на земле большая семья. У меня дедушка был итальянец из Неаполя, значит мы все родня. Ура, всех люблю. Будьте Богом хранимы . Любви и спасения!!!
Glad the video showed exactly how she does it, the tools she uses. Now that I think it looks manageable to make, will be trying it myself. Thank you for sharing this video! 💕
It's easier to use two thin wafer sheets instead of the greased paper. They stick to the nougat, and are also edible. The nougat then cuts through smoothly with wafer. Wonderful recipe!
@@darlenevoigt1457, yes, quite cheaply in my country. On the contrary, I cannot find "ostia del pasticcere". I didn't even know what that was. Ready to buy nougat in my country is sandwiched between wafer paper. When I was a child, we would buy it made by the Turks from Constanza, while on the summer holiday at the seaside. That's how they made it in the '70's and '80's. Then, they would cut it into approx.150g pieces wrapped up in cellophane paper. God, it was so good and so sticky!...
One of my best christmas presents when I was young, beautiful soft nougat individually wrapped in rice paper and silver foil all in a little blue box. I have tried a few times with different recipes to make but never really worked, always too soft, but was delicious anyway and never wasted, as they say 'messy but nice.'
What a great picture that put in my head, and it is cool that you liked it so much you remember it now. I might make some for my grandkids now! Thank you!
My mom always made these for our family during the holidays season, she would add walnuts and some cherry candy in green and red…oh so yummy ❤️I will try your recipe for sure🙏💕
I use to buy white soft nougat in Boston's North End, I think it was mostly Oliviero Torroncini and another brand I can’t recall the name. Thanks for the video recipe.
My Christmas gifts are always homemade, marmalades, pickles, bread, etc. This year I will add Turrón de nueces...😋... thanks for the recipe. Happy Cooking everyone! 🖖🍡🍭🍬💛
WOW I remember eating that when I was a child. ❤Delicious ❤ good memories I’ve never made it “YET “ 🌺 with this recipe I’ll be making for the Holidays.. Hooray🎉
Je consomme beaucoup de nougat,pas très loin de Montélimar,je m'approvisionner à foison,mais j'ai une préférence pour le Touron d'Alicante,un régal❤️ une merveilleuse,mon dieu que je l'aime 😘a 72 ans je ne m'en lasserai jamais, merci a feu ma tante qui m'en rapportait d'Espagne l'orque j'étais enfant
Hi from Australia.When I was a kid we bought English pistachio nougat in a beautiful tin and each was wrapped in edible rice paper. It was pure white. I tried to make it and it was an epic fail! Will try in my Kitchenaid. Do you make Turkish delight please. Great for Christmas edible gifts. 😋😘
I had to giggle at your reference to your KitchenAid! LMAO! I tried to make this a little over a week ago (see my post above! ack!) And immediately after tossing the rock hard mess I'd made into the trash bin.... I went on eBay and bought a heavy duty KitchenAid mixer! It makes SUCH a difference!
@@rubykeiss1540 As I said, if you really want it to come out perfect, you must be patient. Ricette's batch, in the video was coming out wonderfully, until the end, where I really think she must have had to step away from the stove for at least a few minutes. Tempurature is REALLY important. If you have a candy thermometer, that will help. Don't let it get past the soft ball stage at any point, and in the first stage, watch it super close, and as soon as it starts to bubble, take it off the heat! 'Bubbling sugar syrup means it's getting ready to turn itself into hard/harder candy!' The syrup should be clear (with a little froth on it, like in this video)and ALL of the sugar should be dissolved nicely into the honey. It will be pretty thin. You can whip your egg whites, quickly, to a medium peak, while the syrup cools a little, but don't let it cool too much, you kinda gotta move fast! Then add the whites in gradually. I liked that she used a mixer! LoL! You can use a whisk, too. Make sure each glob of whites is mostly mixed into the syrup before adding the next glob, until it's all blended. It should be a beautiful white color at this point. Put it back on LOW heat, and stir, stir, stir until it turns glossy and it leaves a ribbon on top of the mass when you pull the spoon out, for about 3 or 4 seconds. Add WARM nuts then, coz cold ones will really make it firm up FAST! Then put it in your prepared pan, and let it cool for at least an hour. It should feel like... ummm.... firm Brie cheese, LoL. Remember! If it starts to change color after you add the egg whites, from ANY color other than WHITE, take it off the heat immediately! **and yeah, I seriously had to toss my whole batch in the bin. I was sooooo bummed! LoL Here I am giving advise, and I haven't even made a successful batch on my own yet! "Those who can, do. Those who can't..... teach!" hahahahahha! Let us know how yours comes out!
You totally over cooked this torrone, it should be white not light brown, this is why it ended up so solid you couldn't cut it. Also use rice paper which is edible and just leave it in place. When cooking the sugar and egg whites only cook until the mixture forms ribbons on the top that disappear after about 3 or 4 seconds. Have the nuts precooked and keep them hot in the oven until required, adding nuts that are cool to the mixture set it before you have chance to get it into the tray. Wipe a little oil onto the plastic wrap round the edges to prevent it sticking to the torrone.
@@DayanaUmpierrez There are already a few on YT, it isn't that hard to make but you need to have everything ready as the timing for each step is critical, if you have to faff about while it's cooking it goes wrong very quickly.
My aunt use to have this at her house at Christmas, but with black walnuts. It was so amazing. Looks a bit challenging to cut, but I bet it's well worth the struggle 🙂 Hope to make this for the holidays
This would be great to add red or green food colouring for the holidays. It will be soft if you don’t cook it too long! Great recipe - thanks for sharing 🍬
Finally found a recipe for nougat.... THANK YOU ! However, is it the vanilla that has changed the colour to a light beige ? If I omit vanilla will it remain white and not smell ? Love to receive a feedback please. Greetings and Salaams from Islamabad, Pakistan 🇵🇰 😀
Yes dear, unfortunatly we bought a colored vanilla by mistake and it changed colour. Using vanilla is not an important step in this recipe btw, you can skip it and trust me it will remain white and with a good smell. Sorry for late answer, greetings and salaam from Italy to Islamabad.
Try to find the clearest pale cloverleaf honey because with cooking honey tends to turn darker. Also the long cooking time over low heat after eggwhite added will turn it brown.
My mom told me about the time she made this, and suddenly, the kitchen was swarming with honeybees! She said there was nothing she could do but keep stirring.
When I went to Lebanon they had this, but on each side was a thin layer of apricot paste. Pistachios only were used. It was wonderful. And it's very hard to find online, and gets pricey.
What a pick me up tonight being as we are in the wake of Hurricane Ian…😢. I can’t wait to make try this this upcoming holiday season. And the music was perfect!!!!
![HOME-MADE WHITE TORRONE [ITALIAN RECIPE] by ItalianCakes](http://i.ytimg.com/vi/wVmJmsfSb_E/mqdefault.jpg)
![HOME-MADE WHITE TORRONE [ITALIAN RECIPE] by ItalianCakes](/img/tr.png)
ci sono riuscita!!!!!! 😎
🎉❤
@@vccg6vitalinasc.cuellarc837 👉🔴What Do Muslims Believe about Jesus?
Muslims respect and revere Jesus (peace be upon him). They consider him one of the greatest of God’s messengers to mankind. The Quran confirms his virgin birth, and a chapter of the Quran is entitled ‘Maryam’ (Mary). The Quran describes the birth of Jesus as follows:
(Remember) when the angels said, “O Mary, God gives you good news of a word from Him (God), whose name is the Messiah Jesus, son of Mary, revered in this world and the Hereafter, and one of those brought near (to God). He will speak to the people from his cradle and as a man, and he is of the righteous.” She said, “My Lord, how can I have a child when no mortal has touched me?” He said, “So (it will be). God creates what He wills. If He decrees a thing, He says to it only, ‘Be!’ and it is.” (Quran, 3:45-47)
Jesus was born miraculously by the command of God, the same command that had brought Adam into being with neither a father nor a mother. God has said:
The case of Jesus with God is like the case of Adam. He created him from dust, and then He said to him, “Be!” and he came into being. (Quran, 3:59)
During his prophetic mission, Jesus performed many miracles. God tells us that Jesus said:
“I have come to you with a sign from your Lord. I make for you the shape of a bird out of clay, I breathe into it, and it becomes a bird by God’s permission. I heal the blind from birth and the leper. And I bring the dead to life by God’s permission. And I tell you what you eat and what you store in your houses....” (Quran, 3:49)
Muslims believe that Jesus was not crucified. It was the plan of Jesus’ enemies to crucify him, but God saved him and raised him up to Him. And the likeness of Jesus was put over another man. Jesus’ enemies took this man and crucified him, thinking that he was Jesus. God has said:
...They said, “We killed the Messiah Jesus, son of Mary, the messenger of God.” They did not kill him, nor did they crucify him, but the likeness of him was put on another man (and they killed that man)... (Quran, 4:157)
Neither Muhammad nor Jesus came to change the basic doctrine of the belief in one God, brought by earlier prophets, but rather to confirm and renew it.
Grazie Dio e grande vibenedica e alla mia famiglia.
@@vccg6vitalinasc.cuellarc837 Christmas is a pagan holiday. Jesus was born on December. He was born around September probably September 28.
April
I have to give the video creator credit for going with this 'finished' nougat that she made, and not remaking the whole thing. She, sadly, made the same mistake that I made, (on my first attempt to make torrone, about a week ago) and she let her nougat get too warm, after she put the egg whites into the honey/sugar syrup. Hopefully hers didn't become rock hard and inedible when it was completely cooled, like mine did, but it explains why she was having such a hard time cutting it when she was done. It shouldn't end up so hard you have to lean on the knife, or use a cleaver to cut it. It should be 'firm', like a caramel you'd buy to hand out at halloween. (you know, the little individually wrapped ones) Or actually just a bit softer than those caramels. It's supposed to be 'fluffy', yet chewy. Also, you can tell by the color of the finished nougat that it got too warm, just like mine did. If it starts to turn any color darker than 'white', remove it from the heat immediately! Otherwise you'll end up with a pretty hard/firm, amber/yellowish (or darker, yipes! like mine!) nougat-like candy, that isn't quite the soft, white, fluffy, chewy thing that torrone is supposed to be. (Or, you end up with something rock hard, inedible and is....an expensive...fail)
The key is keep the heat on LOW. It may take forever, but the results are totally worth it! And, KEEP STIRRING! Stir until your arm falls off. Don't take your eyes off of it for more than like, 20 seconds, seriously! Both in the first stage with just the honey and sugar, and the second stage with the egg whites. Stir, stir, stir! Stage one, remove from heat just after all of the sugar is dissolved in the honey, and small bubbling starts to happen. It should be light amber. (if you drop the syrup in water it shouldn't be harder than soft/medium ball stage, at most, but it should be at least soft ball stage) When you add the egg whites, it should turn white. Return to LOW heat, STIR, stir stir... until your arm falls off again, until it forms ribbons that hold their shape for about 3 or 4 seconds, when dropped from a spoon onto the mass in the pot, then remove it from the heat immediately. (you can do the dropping a glob in cold water test) and add WARM nuts. (cold nuts will make stirring them in into a whole new chore, as they'll firm up the nougat really, really fast!) Then line your pan with edible wafer paper, glom your warm nougat onto the wafer paper, then put another layer of wafer paper on top, put a piece of parchment paper on top of that, flatten it out nicely and let cool. After about an hour or so, or even as long as overnight, you should be able to easily cut it with an oiled knife. Your finished nougat (torrone) should be soft WHITE, and gorgeous, and chewy and just wonderful!
Edit* - Total respect for Ricette Turche for making this video! Torrone is one of the hardest/easiest confections to make, and I'm not trashing on her at all with this post!! I think she must have got distracted while making this video, and possibly had to step away from the stove for a few minutes and that's why her batch turned dark and became hard, because she was doing a masterful job up until the very end, before she added the nuts. If you make this recipe, make sure you give yourself a good hour, at least, to devote ALL of your attention to it, as it is with all candy making, a few degrees in temperature can really make or ruin your recipe. And, just because you've set your stovetop to LOW, that doesn't mean that your candy won't just keep getting warmer and warmer if you don't watch it closely! I hope everyone that makes this recipe ends up loving it as much as my family and I have, for generations! I'm proud to be finally carrying on the tradition of my Italian 'Nonnie', for the next generations to enjoy!
♥️
@@RicetteTurche Ricette, thank you for not being angry about my long post on your video! 😺I could tell you really care about the things you cook, and I thought it was wonderful that you made the torrone in the traditional way. I felt bad for you, that it came out harder than it was supposed to, and figured something must have called you away while you were cooking it. Thank you for making the video! It really did help me figure out where my batch went wrong! You're a lovely person, thank you! ♥
Спасибо, что вы описали все нюансы.
@@push887ну это вопросы к гуглопереводу, а не к автору комментария. Коммент крутой, много нюансов.
Thank you for going deeply into every detail! That was really helpful!
Never had nougat before our trip to the Christmas markets in Strasbourg. My gosh. What have we been missing all these years? It was nothing short of spectacular. I would take off just a small bite or two each day just to savor it through the rest of our trip.
Does it taste strongly of honey?
How much vanilla?
What happens ifyou add cocoa or chocolate?
What great discipline you have to save her some thing I wish I had that discipline
Боагодарю вас всех братьев и сестер, как приятно сознавать, мы на земле большая семья. У меня дедушка был итальянец из Неаполя, значит мы все родня. Ура, всех люблю. Будьте Богом хранимы . Любви и спасения!!!
Ámen el Señor te bendiga un abrazo desde España
Veľmi, veľmi krásne ďakujem za recept, a zato , že ste tu pre nás s vašimi dobrotkami 😊. Prajem veľa zdravia a lásky zo Slovenska 🇸🇰🤝🤝👌👌👌👌♥️🥰🙏🍀🍀🍀🍀
Glad the video showed exactly how she does it, the tools she uses. Now that I think it looks manageable to make, will be trying it myself. Thank you for sharing this video! 💕
It's easier to use two thin wafer sheets instead of the greased paper. They stick to the nougat, and are also edible. The nougat then cuts through smoothly with wafer. Wonderful recipe!
Oppure di ostia del pasticcere. 😉
If you can find wafer paper
@@darlenevoigt1457, yes, quite cheaply in my country. On the contrary, I cannot find "ostia del pasticcere". I didn't even know what that was. Ready to buy nougat in my country is sandwiched between wafer paper. When I was a child, we would buy it made by the Turks from Constanza, while on the summer holiday at the seaside. That's how they made it in the '70's and '80's. Then, they would cut it into approx.150g pieces wrapped up in cellophane paper. God, it was so good and so sticky!...
@@zhongyao3250 yes I love it very much
Is there an easier way to cut through it before it sets?
One of my best christmas presents when I was young, beautiful soft nougat individually wrapped in rice paper and silver foil all in a little blue box. I have tried a few times with different recipes to make but never really worked, always too soft, but was delicious anyway and never wasted, as they say 'messy but nice.'
What a great picture that put in my head, and it is cool that you liked it so much you remember it now. I might make some for my grandkids now! Thank you!
I also have the same question. Did it change colour because of the vanilla?
Yes dear, it changed colour 'cause of colored vanilla that we bought :( don't use the vanilla and it will be white. Love from Italy
@@RicetteTurche Thanks
A hug from Brazil.
Colombo Sri Lanka
My grandmother would bring this to us every August when she would visit from Italy. I loved it.
My mom always made these for our family during the holidays season, she would add walnuts and some cherry candy in green and red…oh so yummy ❤️I will try your recipe for sure🙏💕
Ci vuole molto tempo per realizzarlo e molta energia per tagliarlo. BRAVO e GRAZIE
Просто молодец. Шекарный, рецепт спосибо огромное. Хрони вас Бог! и ваших блиских.❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
شغل حلو ونضيف ومرتب وكمان منقدور نقرأ بالوقت الكافي❤❤❤يسلمو هالايدين
I use to buy white soft nougat in Boston's North End, I think it was mostly Oliviero Torroncini
and another brand I can’t recall the name. Thanks for the video recipe.
I’m going to make this as I’ve always wanted to. Your instructions are very easy to follow. Thank you 🎉
Se lo fai così non chiamarlo "torrone bianco morbido" 😂👋👋🥰🇮🇹
My Christmas gifts are always homemade, marmalades, pickles, bread, etc. This year I will add Turrón de nueces...😋... thanks for the recipe.
Happy Cooking everyone!
🖖🍡🍭🍬💛
Devo .provare assolutamente avevo sempre 🌹 desiderio ad avere la ricetta ora provo vediamo se mi. riesce grazie mille 🌹🌺😘
Amo esses grãos, tudo se bom!! Juntos dão um Sabor Especial!!
Gostei da dica do piloto certo da goma!!
Ótimo para Natal.
It's Torrone Guazzano. Italian kids in the old days knew it well. The aroma outside the shops that made it drew children like flies.
Похоже, что это именно тот рецепт, который я искала, когда нуга не крошится, а тянется! Помню этот вкус с детства😊Спасибо!!!
Good. Loking. Good. Tyst❤❤❤
Non ero a conoscenza del dettaglio di aggiungere un po' di sale agli albumi. Grazie per la tua saggezza e generosità...!!!!
I enjoyed watching it being made. I'll definitely try it. Thanks for educating me, I had absolutely no clue as to what goes on it.
WOW I remember eating that when I was a child. ❤Delicious ❤
good memories
I’ve never made it “YET “
🌺 with this recipe
I’ll be making for the Holidays.. Hooray🎉
Complimenti non ha nulla da invidiare a quelli più conosciuti, ben fatto
Сердечно благодарю 🙏 за прекрасный рецепт! Очень аппетитно выглядит!!!
Sembra cosi buono di quello che compravamo in sardinia, adesso devo provare di farlo👍🙋♀️grazie
My mouth is watering.
That looks delicious.
Have edible rice paper to use as lazy alternative to peeling.
Hope it works.
Je consomme beaucoup de nougat,pas très loin de Montélimar,je m'approvisionner à foison,mais j'ai une préférence pour le Touron d'Alicante,un régal❤️ une merveilleuse,mon dieu que je l'aime 😘a 72 ans je ne m'en lasserai jamais, merci a feu ma tante qui m'en rapportait d'Espagne l'orque j'étais enfant
Rice paper sheets work fantastic and you don't have to remove it.. I love making homemade nougat.
Mnogo mi je drago za ovaj recept,kad god sam bila u Italiji to sam stalno kupovala.👍
Mi pare duro, non morbido...
QUE HERMOSO!!! FONDO MUSICAL. MUY RELAJANTE Y QUE RICO!!!! POSTRE RIQUÍSIMO MUCHAS GRACIAS Y MUCHAS BENDICIONES Y SALUDOS DESDE MICHOACÁN MÉXICO
Hi from Australia.When I was a kid we bought English pistachio nougat in a beautiful tin and each was wrapped in edible rice paper. It was pure white. I tried to make it and it was an epic fail! Will try in my Kitchenaid. Do you make Turkish delight please. Great for Christmas edible gifts. 😋😘
I had to giggle at your reference to your KitchenAid! LMAO! I tried to make this a little over a week ago (see my post above! ack!) And immediately after tossing the rock hard mess I'd made into the trash bin.... I went on eBay and bought a heavy duty KitchenAid mixer! It makes SUCH a difference!
@@LizFromDecencyUnited Hahaha! Oh goodness, mine would dislodge fillings out of one's teeth! Any tips for my next attempt please?!😘
@@rubykeiss1540 As I said, if you really want it to come out perfect, you must be patient. Ricette's batch, in the video was coming out wonderfully, until the end, where I really think she must have had to step away from the stove for at least a few minutes. Tempurature is REALLY important. If you have a candy thermometer, that will help. Don't let it get past the soft ball stage at any point, and in the first stage, watch it super close, and as soon as it starts to bubble, take it off the heat! 'Bubbling sugar syrup means it's getting ready to turn itself into hard/harder candy!' The syrup should be clear (with a little froth on it, like in this video)and ALL of the sugar should be dissolved nicely into the honey. It will be pretty thin. You can whip your egg whites, quickly, to a medium peak, while the syrup cools a little, but don't let it cool too much, you kinda gotta move fast! Then add the whites in gradually. I liked that she used a mixer! LoL! You can use a whisk, too. Make sure each glob of whites is mostly mixed into the syrup before adding the next glob, until it's all blended. It should be a beautiful white color at this point. Put it back on LOW heat, and stir, stir, stir until it turns glossy and it leaves a ribbon on top of the mass when you pull the spoon out, for about 3 or 4 seconds. Add WARM nuts then, coz cold ones will really make it firm up FAST! Then put it in your prepared pan, and let it cool for at least an hour. It should feel like... ummm.... firm Brie cheese, LoL. Remember! If it starts to change color after you add the egg whites, from ANY color other than WHITE, take it off the heat immediately!
**and yeah, I seriously had to toss my whole batch in the bin. I was sooooo bummed! LoL Here I am giving advise, and I haven't even made a successful batch on my own yet! "Those who can, do. Those who can't..... teach!" hahahahahha! Let us know how yours comes out!
He hecho muchas recetas y no endurece. Probaré esta receta. Gracias por compartir
Thank u for this recipe, it easier the the first one I did a long time ago. Love nougat ❤️❤️❤️
E gusta mucho, lo pienso hacer.Gracias ,me encanta ❤❤❤❤❤
My favorite store bought candy back in the fifties. New saw them with nuts though. The ones back then had candied fruit like you use in a fruit cake.
Ez szerintem a törökméz.. a szüleim Törökországból hoztak ilyen édességet a gyerekkoromban. Nagyon finom. Köszönöm a receptet!😊
👍👍👍👍🇹🇷🇹🇷🇹🇷🇹🇷
You totally over cooked this torrone, it should be white not light brown, this is why it ended up so solid you couldn't cut it. Also use rice paper which is edible and just leave it in place. When cooking the sugar and egg whites only cook until the mixture forms ribbons on the top that disappear after about 3 or 4 seconds. Have the nuts precooked and keep them hot in the oven until required, adding nuts that are cool to the mixture set it before you have chance to get it into the tray. Wipe a little oil onto the plastic wrap round the edges to prevent it sticking to the torrone.
Can you upload a video making it the proper way, please? 🙏
@@DayanaUmpierrez There are already a few on YT, it isn't that hard to make but you need to have everything ready as the timing for each step is critical, if you have to faff about while it's cooking it goes wrong very quickly.
Thank you
No, she did it right, the shaded niugatgives you a stronger and rich flavour along with the toasted nuts. ❤
Fist time i have seen brown Torrance
Excelente Gracias por compartir la receta muy buena calidad
My aunt use to have this at her house at Christmas, but with black walnuts. It was so amazing. Looks a bit challenging to cut, but I bet it's well worth the struggle 🙂 Hope to make this for the holidays
let it come to a bit more room temperature and it will cut easier :)
7789
❤🎉❤❤❤
❤❤❤❤❤
Black walnuts! Wonderful! You don’t see them too often any more. My favorite ice cream is black walnut! Can’t find that either. Sad.
BRAVA..! 👍 Lo proverò a fare ANCH'IO , QUANDO comprerò tutti gli ingredienti.👍 GRAZIE 💐
Sweet Sweet Food 👌👌🌿
В детстве нуга была одной из моих любимых сладостей, но я никогда не видела, как ее готовят. Спасибо за это видео.
Thank you so much for sharing your recipe..it looks really great...I'm definitely going to try and make it...🌹😃
Com certeza farei está delícia.
Muito agradecida ☺️☺️💓❣️💐💐
I am old now but when I was a child my uncle said his was his favorite is cannot wait to try making it thank you it never had the recipe
Love your recipes that’s NO cook.. sooooo easy.
Me encanta el turron es mi barra favorita❤❤❤❤❤❤
Maravilha para as férias de natal 💐
Beautiful recipes delicious .I Like
It's to much .delicious Sweet 😋 🎉🎉 .
This would be great to add red or green food colouring for the holidays. It will be soft if you don’t cook it too long! Great recipe - thanks for sharing 🍬
Food Colouring are very bad for Health 😏
I use a bit of beet juice to get the red effect.
You can add a few red glace cherries and a green sugared fruit, can't remember the name of it or maybe a little sugared Kiwi
Wow. I’m going to try and make this. Thank You for the recipe. ❤
Nougat, muito saboroso.. ❣️💐💐
Looks so yummy 😍 thanks for sharing 👍 keep it up
You can use Wafer Sheet (Wafer / Rice Paper) instead of parchment paper and you can eat everything😋😋😋
🎉❤
Fantastica ricetta! Assolutamente da fare!!!😊❤🎉
Это очень вкусно!!!
Ispira moltissimo, ci proverò
Finally found a recipe for nougat.... THANK YOU ! However, is it the vanilla that has changed the colour to a light beige ? If I omit vanilla will it remain white and not smell ? Love to receive a feedback please. Greetings and Salaams from Islamabad, Pakistan 🇵🇰 😀
I was wondering the same thing. I might try rose water instead of vanilla as I think it looks nicer for gifts if it is white.
The brown is probably due to the honey farther than the vanilla, too much heat, or try vanilla extract
Yes dear, unfortunatly we bought a colored vanilla by mistake and it changed colour. Using vanilla is not an important step in this recipe btw, you can skip it and trust me it will remain white and with a good smell.
Sorry for late answer, greetings and salaam from Italy to Islamabad.
Try to find the clearest pale cloverleaf honey because with cooking honey tends to turn darker. Also the long cooking time over low heat after eggwhite added will turn it brown.
Smell? Smell bad?
Nougat nya enak sekali pastinya🥰
My mom told me about the time she made this, and suddenly, the kitchen was swarming with honeybees! She said there was nothing she could do but keep stirring.
Would make a great scene in a film!
Rice paper would be good to lay it on perhaps
OMG holy crap does she get the honey from a hive or what! Lol. What a boss to keep stirring.
Esta receta me convenció más de otras que he visto, gracias
Che meraviglia guardarla di nuovo
So very delicious 👍 😋
DELICIOSO...!!! GRACIAS...lo prepararé antes de navidad....
Очень интересный рецепт! Обязательно попробую приготовить👍👍👍
Очень вкусно ,не пожалеете
Aww, so that's what I'm addicted to? After seeing how it's made, I love it even more! 🥰
Очень хорошо показано!!! 👍👍❤️
Говорят пасчики что мед опасно нагревать.
Delicious soft nougat! thumbs up...
Чудесно!
Τέλειο!!!!!!!.
Καλό μεσημέρι από την Θεσσαλονίκη
Está. Buenísimo me gustó. Lo. Aria. Para. Mis. Ijos
Proverò fare il mandorlato💯💯👏👏
Wonder if you could put dried fruits such as apricots, pineapple etc instead of nuts. Looks pretty tough to cut.
En France , on vend du nougat aux fruits secs un vrai régal …
When I went to Lebanon they had this, but on each side was a thin layer of apricot paste. Pistachios only were used. It was wonderful. And it's very hard to find online, and gets pricey.
It stays softer if it isn't cooked as long. It depends on what you prefer.
chop the nuts into smaller pieces to cut more easily.
I adored this as a child.I haven’t had it in years but I know it would be amazing 🙂
Ça a l'air d'être très très bon👍
Bravissima 👏👏
What a pick me up tonight being as we are in the wake of Hurricane Ian…😢. I can’t wait to make try this this upcoming holiday season. And the music was perfect!!!!
If you can't cut it with a knife, how are we supposed to eat it? It will remove all your teeth fillings...
Too funny
I think you have inspired me, thank you ! Very impressed, I was always intimidated by nougat.
Час варить мёд,вы серьёзно????Это самый вредный дессерт,который я видела.
Oh my goodness. Brilliant idea, I never thought of using vanilla before thank you.
I’m going to use rose water as I’m hoping it’ll give it a Turkish delight touch
@@patriciamay5521 ooo lovely idea indeed.. do you make your own Rose water??..
Могу ли я добавить больше сухого молока и масла? Спасибо
Surtout pas ! Vous n'aurez pas le même résultat et ce ne sera pas du nougat. Bonne journee
Gracias por su receta, delicioso turron, una pregunta, lo tengo que guardar siempre en el congelador? Gracias
Hola querida, puedes guardarlo tanto en la nevera como fuera de la nevera.
Et le résultat ne correspond pas à la photo initiale qui montre un nougat bien blanc avec de belles couleurs 😟
La esencia de vainilla, la miel, y el azúcar (sobre el fuego, unos minutos) van a oscurecer las claras. Pero: ¿Cuál es el problema?
@@vacacionesmendoza9945
Le problème⁉️ c'est que la photo est embellie pour tromper les gens et abuser de leur confiance❗
Une vraie arnaque 👎
This really isn't soft or white nougat, but looks delicious regardless! Thanks for sharing!
👍
👌La musica de fondo es muy agradable e inspiradora, chevere exelente todo la verdad😋
Bal ısınınca degeri kayboldu seker zarar 1 kuruyemişler faydalı dişlerde gitti genede elinize saglık gençlere zayıfolanlara 🙄
😁
Complimenti, sembra davvero stupendo
Com dificuldade pra fazer
Mas com certeza dever uma DELÍCIA 😋😋😋😋
Quero FAZER 👍👍🙋♂️🇧🇷🇧🇷🇧🇷🇧🇷
Complimenti! Veramente bravi. Tutto curato nei minimi particolari.
Ma è bruciato
Eso había pensado porque esta más oscuro
Looks amazing and delicious! Thank you very much for sharing! 👍👍👍
Pero este resultado final no es el de la presentacion
It looks very hard 🤔🤔 and color is not white like you showed in the picture 🥺🥺??
Yes of course it is. You are just colourblind!
Too obvious it is honey colour and not white.
The color changed because she added vanilla
Si nos ponen las escrituras en la pantalla, no se aprecia el trabajo,me encantó ya lo estoy haciendo,gracias espero más recetas.
With the right temperature you get the white colour I tried it 😊
MERCI j'adore le nougat
Ma è marroncino non bianco
😂
@@-VADYM-over cooking sugar makes it brown.
That is the dark honey.And sugar over cooked.
Forse dovresti frullarlo di più per alleggerirlo.E mandorle sgusciate (nelle ricette).
Avrei dovuto fare i marshmallow con miele e zucchero, mescolati con gli albumi! Ma è una ricetta turca.
Harika, çok teşekkür ederim, böyle yapıldığını hiç düşünmemişti❤️💐
Ve Almanca alt yazı çok işime yaradı🙋♀️
"White nougat" and the nougat color looks like a coffee with too much milk 🤦🏻♂️
Desde España. El turro blanco blanco muy buena, muchas gracias por la receta