Torrone

Line a 11.5 cm x 28.5 cm English muffin tin with parchment paper. Reserve

In a small saucepan, bring the water and unsalted butter to a simmer over medium heat, stirring occasionally until melted

Let it boil until it reaches the hard-ball stage (test by dropping a small amount of the mixture into cold water; if it forms a ball that doesn't break apart, it's ready)

In an electric mixer, beat the egg whites until stiff peaks form

With the mixer still running, slowly pour in the melted chocolate and let it cool to room temperature before refrigerating overnight or for at least 6 hours to firm up

In another bowl of the mixer, whip the heavy cream with vanilla extract until soft peaks form. Reserve

Combine the chopped crystallized fruit and nuts with the marshmallow mixture

Add the whipped cream and mix gently

Pour the mixture into a prepared pan, cover with plastic wrap and refrigerate for at least 24 hours to set

Remove the torrone from the refrigerator about 45 minutes before serving

Prepare the fondant: in a saucepan, bring all ingredients to a simmer over medium heat, stirring constantly until smooth

Transfer to a bowl and reserve at room temperature

Unmold the torrone, remove the parchment paper and serve with the chocolate fondant

424 calories per slice