Recipe Archives->Preserving->Marron Glace

Marron Glace

1 pint chestnuts, blanched
1/4 vanilla bean
1 c. water
1 lb. loaf sugar 

Peel the chestnuts whole, cover with fresh boiling water and a
little sugar and cook til tender but not broken, drain.  Boil sugar
and water without stirring, until syrup begins to discolor, at hard
crack stage 300 degreesF.

Dip chestnuts in at once, leave for 5 minutes, take out carefully
with silver fork, place on warm sieve in warm place.  Next day heat
syrup, repeat dipping and drying process.  Place in tiny paper
cases or lift each carefully with a fork so they do not break, put
them in a bottle or jar, cover with boiling syrup.  Seal and set
aside, will keep.

Printable version: marron-glace.txt.