Marrons Glacé (Candied Chestnuts)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   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.

3. Step 3

   Drain the chestnuts and discard the cooking liquid.

4. Step 4

   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. 

5. Step 5

   In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.

6. Step 6

   Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.

7. Step 7

   Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.

8. Step 8

   Continue cooking the chestnuts, stirring frequently, for 10 more minutes.

9. Step 9

   Pour the candied chestnuts along with the syrup into a large container and loosely cover it.

10. Step 10

    Allow the chestnuts to soak in the syrup for 12 to 18 hours.

11. Step 11

    Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.

12. Step 12

    Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.

13. Step 13

    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.

14. Step 14

    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.

15. Step 15

    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.

16. Step 16

    Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.