Ingredients Jump to Instructions ↓

  1. Chestnuts or Marrons Glaces

  2. cooked and peeled chestnuts

  3. juice of 1 lemon

  4. 1 cup sugar

  5. 1 cup water

  6. 1/4 tsp cream of tartar

  7. 1 to 2 Tbsps cognac

  8. granulated sugar

  9. Soak chestnuts in water and lemon juice overnight.

  10. Next morning drop chestnuts into boiling water or milk. Simmer

  11. until tender but firm. Drain chestnusts and discard water or milk.

  12. For every cup of nuts, make a syrup by cooking to 238F the water,

  13. sugar and cream of tartar.

  14. Drop nuts into boiling syrup and simmer for about 10 minutes. Remove

  15. from heat and let stand, covered, for 24 hours. Drain nuts reserving

  16. syrup. While preparing sauce, put nuts in a 250F oven to dry. Reduce

  17. the syrup until it is very thick. Place nuts in jars. Add cognac

  18. to each jar.

  19. Fill jars with syrup and seal. To candy the nuts they must be dried

  20. not once, but three times, dipping them between dryings in the

  21. reduced syrup. After final drying roll them in sugar.

  22. Store in tightly covered tins.


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