My Torrone is too soft, how to make it harder?

I've heated the sugar to 150C / 302F and the honey to 130C / 266F. I did not use corn syrup nor cream of tartar. Consistency is way too soft after many hours.

Shall I increase the temperatures or cook the sugar longer? Or what?

Thanks!

submitted by /u/steak_tartare
[link] [comments]

from AskCulinary https://ift.tt/aIeF6Ho
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods