Torrone

Ingredients

• 1 teaspoon almond extract 
• 1 cup almonds sliced
• 0.5 cup fruit jell-o® mix diced for topping
• 0.7 cup plus light
• 2  egg whites at room temperature
• 1 teaspoon orange extract 
• 2.7 cups caster sugar 
• 2 teaspoons vanilla extract 
• 0.5 cup water 

Equipment

• sauce pan
• blender
• hand mixer
• cake form
• candy thermometer

Directions

1. Watch how to make this recipe.
2. Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
3. 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.
4. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture.
5. Mix for another 2 minutes, then fold in 1/2 cup of the almonds.
6. 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.
7. Let sit overnight, then cut into serving pieces.