French Marron Glace Chestnut Candies Recipes

MARRONS GLACé (CANDIED CHESTNUTS)

Steps:

• Gather the ingredients.
• Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.
• Drain the chestnuts and discard the cooking liquid.
• Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be hot, but right after they've been boiled is when removing the skin is the easiest.
• In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.
• Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.
• Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.
• Continue cooking the chestnuts, stirring frequently, for 10 more minutes.
• Pour the candied chestnuts along with the syrup into a large container and loosely cover it.
• Allow the chestnuts to soak in the syrup for 12 to 18 hours.
• Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.
• Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.
• Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.
• Once there's no more liquid, it's time to bake the chestnuts in a preheated oven at 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.
• Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.
• Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.

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