French Marron Glace Chestnut Candies Food

MARRONS GLACéS (CANDIED CHESTNUTS)

Steps:

• Holding the chestnut by the thicker base, carefully make slight cuts in the tip of the chestnut skin to form a cross, trying not to cut into the chestnut itself (see picture).
• Place the chestnuts in a pan and cover with water to just a little over the level of the chestnuts. Warm over a medium-high heat to bring to a boil and boil for around 10 minutes. The ends of the chestnuts that you cut should fan open.
• Remove the pan from the heat and take a few chestnuts out of the water at a time and carefully peel them with the help of a cloth, if it helps. It can be tricky as the chestnuts may be hot, but it is easiest when they are still warm and slightly moist (which is why just taking some out of the water at a time is suggested). Take care not to break them, if possible, and use the tip of a knife to get any bits of the skin that may be stuck in the crevasses. Discard the skins and cooking water.
• Place the sugar and water in a clean pan and warm them over a medium heat to dissolve the sugar. Bring to a simmer and cook for a minute or two, then add the peeled, cooked chestnuts. Simmer them for around 10 minutes then remove the pan from the heat. If you like, you can transfer everything to a sealable container, or you can just set the pan aside, covered. Either way, let the chestnuts sit in the syrup at room temperature overnight.
• The next day (around 24hrs later), remove the chestnuts from the syrup with a slotted spoon and set aside temporarily. Bring the syrup to a simmer again and add back the chestnuts. Simmer for 2-3 minutes then remove from heat and allow to cool again, then leave overnight.
• Repeat this process two more times, ie bringing to a simmer 4 times in total, over 4 days. On the fourth day, after you have simmered and removed from the heat, take the chestnuts out of the syrup and set them on a parchment-lined baking sheet.
• Preheat the oven to 250F/120C and place the chestnuts in the oven for around 1 hour until they are relatively dry to look at and touch. Allow to cool then either serve or wrap - they can be kept at room temperature but are best separated with parchment or in individual paper liners within a sealed container.

FRENCH MARRON GLACE-CHESTNUT CANDIES

Steps:

• Clean the whole chestnuts well. Place the chestnuts and vit. C powdered tabs in a porcelian bowl or glass bowl only. Cover with water and place in the refrigerator for 7 days. Pour of the water and peel off the outer layer of shell.
• Place the chestnuts in a porcelian pot with boiling water to loosen the outer layer of brown skin. It takes 4 to 6 of mintues depending on the size of the chestnuts. With your finger tips rub off the brown skin.
• In a large emanel pot place the 3 1/4 cups of distilled water and the 3 1/4 cups of sugar to make the syrup. Place pot on low heat and add vanilla bean. Cook on low heat until sugar is dissolved. When the water begins to simmer place with care the chestnuts. Keep the syrup at a gentle simmer in a covered pot for 48 hours while basting the chestnuts occassionally.
• Remove the chestnuts with a slotted spoon and place them in a colander to drain and cool. Place them on a rack with a cookie sheet underneath.
• In a preheated oven set at 550* place the cookie sheet with the chestnuts on the rack in the oven. Bake a couple of minutes..but no more. You want the syrup to harden a little and not be sticky. Cool them and then wrap each one in a square of waxpapper. Place them in a container and set in a cool dry place. These will keep up to a month. They are even better covered in chocolate and wrapped