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glacè!

Me and my husband love them.
course should take them in moderation but it is not the case. Quan
there to enjoy them. Point. Preparing
marron glacé and much easier than you think. It just takes patience.
But all efforts are rewarded.
Here's how.
Recipe:
- Chestnut brown type;
- water
- sugar
- patience!
First bisonga cose of excellent chestnuts. With a boxcutter
peel the chestnuts by removing the outer husk.

Now put them in a saucepan cover with plenty of water and boil for 15 minutes.

Now armed with holy patience.

Drain the chestnuts and remove all the skins.

Warning (I say this from experience):

1) chestnuts are peeled while still hot, otherwise the skins do not come off

2) do not let them continue to cook in boiling water otherwise.

This step is very delicate because it takes a little time and a little care. Often they break the chestnuts while stripping but all things are good though, some brown whole is another matter entirely.

Now we need to weigh the chestnuts. You must have the same weight of water and sugar.

So if you got 400 gr. Chestnut must weigh 400 grams. water and 400 gr. of sugar.

In a saucepan with the very wide and thick bottom (to avoid stacking one on chestnuts) put water and sugar. Dissolve the sugar and gently add the chestnuts.

Bring to a boil and cook for five minutes.

cool and cover with a lid. After 24 hours, bring to a boil and cook for 2 / 3 minutes. After 24 hours, repeat the operation. In total you will have to make the operation five times.

After the last boiling, before draining the chestnuts should try, because they happen to be undercooked and if in doubt, continue to boil for several minutes.

When cooking is great drain on a rack, and once they are dry, store them in a tin box. I do not know what to say last because we are selling.

Bon appetit!

Denise