http://peru-recipes.com/2008/05/turron-de-dona-pepa-mrs-pepa-nougat Because if it's peruvian, it's delicious Sat, 06 Mar 2010 18:32:53 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://peru-recipes.com/2008/05/turron-de-dona-pepa-mrs-pepa-nougat/comment-page-1#comment-4486 Jonatan Tue, 12 May 2009 07:36:13 +0000 http://peru-recipes.com/?p=186#comment-4486 Just delicious I miss its tasty flavor Just delicious
I miss its tasty flavor

]]> http://peru-recipes.com/2008/05/turron-de-dona-pepa-mrs-pepa-nougat/comment-page-1#comment-4478 Ana Tue, 12 May 2009 00:48:51 +0000 http://peru-recipes.com/?p=186#comment-4478 Another error/typo: 1 lb is equal to 454 g. not 550 g Another error/typo: 1 lb is equal to 454 g. not 550 g

]]> http://peru-recipes.com/2008/05/turron-de-dona-pepa-mrs-pepa-nougat/comment-page-1#comment-4477 Ana Tue, 12 May 2009 00:46:04 +0000 http://peru-recipes.com/?p=186#comment-4477 There is an error/typo on the temperature for the Miel de Chancaca. For the miel to be pourable and to adhere to the sticks, it has to reach between 234º - 240º F (112º C - 115º C). If you boil the syrup up to what you specify on your recipe: 240º-250º C (465º-480º F), it will be hard as a rock. Please correct the temperature There is an error/typo on the temperature for the Miel de Chancaca. For the miel to be pourable and to adhere to the sticks, it has to reach between 234º – 240º F (112º C – 115º C). If you boil the syrup up to what you specify on your recipe: 240º-250º C (465º-480º F), it will be hard as a rock. Please correct the temperature

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