To me this is a balanced, sweet, slightly lemony Torrone Nougat.

Torrone @ 1.5: I wanted to push the flavor for as much as I could get from it while keeping the whole recipe sweet and smooth.

Almond(FA): the Torrone nougat has almonds in it and the chewy candy is actually a candied almond paste.

Marzipan(INW): I use Marzipan because of how it enhances the Almond flavor.

Cream Fresh (FA) and Meringue (TPA): when used at same percentages they infuse a "Wetness" to the overall flavor, in addition to their creaminess. Additionally, I wanted TPA Meringue for the sweet powdered sugar properties that it would bring to this candy nougat.

Lemon Meringue Pie V2 (CAP): This was just a stroke of genius, a hunch, whatever you call it, but I was toying with this recipe using Toffees and had an "AHA" moment , … so I tried it and I liked it....

Vienna Cream (FA) : Vienna cream adds to that creamy punch needed to balance the nuttiness of Torrone

Vanilla Swirl (TPA): Again to add dimension to the creaminess and hopefully, at 2 %, add some chewiness to the recipe.

I hope you enjoy this as much as I do. You comments are welcome and appreciated.

Tropical and refreshing, ... like a cold brewski on a summer night......

I tried to make the Torrone Nuggat the star of the show and to lighten it with a sweet milk backdrop. When I tried the Original Milkgat I recognized the Vienna Cream as another major note to this mix. However, I believe the sweet milk lifts both the Vienna Cream and the Torrone in this recipe. Rather than a supplement to or modifier of the Vienna Cream. With that said, I used the major notes of Torrone and Vienna Cream. The sweet milk derives from the Yellow Cake, Meringue, and Fresh Cream. Finally, all these flavors are hard to tame when brought together so I added the Toffee Dream Cream to add a contrasting lower, subtler toned note so the palate has something it can explore them with. Also, I thought I recognized toffee in the Original Milkgat.