I am pretty much a complete amateur, but I have used a Peter Grewling recipe for torrone from his Chocolates and Confections book for years and never had a problem. Does not have any special stabilizers. Regarding moisture, I'd note it requires use of a propane torch or painters heat gun while whipping the nougat to help drive off moisture.
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I am pretty much a complete amateur, but I have used a Peter Grewling recipe for torrone from his Chocolates and Confections book for years and never had a problem. Does not have any special stabilizers. Regarding moisture, I'd note it requires use of a painters heat gun while whipping the nougat to help drive off moisture.
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