Torrone di Cremona

Cremona is the home of nougat, and they make a hard (duro) and a soft (morbido) version. High humidity will affect how long it takes the torrone to become hard enough to cut. You could add candied fruit such as orange and cedro, but the sugar from the fruit will result in a softer nougat that won’t set enough to cut into neat pieces. You need to start this the day before you wish to serve it, and will need a sugar thermometer.