Marrons Glacés (Candied Chestnuts)

Ingredients:

1kg sweet chestnuts (shells removed by hand)
1kg granulated sugar
665ml water
1 vanilla pod

Method:

Place the chestnuts in a large saucepan, cover with water then bring to a boil and cook for 8 minutes. After this time drain in a colander then using your hands or a kitchen towel rub off the brown inner skins covering the fruit.

Split the vanilla pod down the middle then add to a saucepan along with the granulated sugar and 665ml water. Heat gently until all the sugar has dissolved then bring to a simmer and cook for 5 minutes. Add the chestnuts at this and bring the mixture to a boil. Cook for 10 minutes then take off the heat and remove the vanilla pod.

Pour the syrup and the chestnuts into a large, heat-proof, bowl then allow to cool, cover and set aside to stand for 12 hours. After this time return the mixture to a pan, bring to a boil and cook for 1 minute. Pour back into the bowl, allow to cool then cover and set aside to stand for 24 hours.

Repeat this boiling and 24 hour resting period at least 3 times more, or until all the syrup has been absorbed. When there is no more liquid cover a baking tray or wire rack with parchment paper. Arrange the chestnuts in a single layer on this then transfer to an oven pre-heated to 65°C and cook, with the door open, for 2 hours, or until the chestnuts are firm.

Remove from the oven and set aside to cool before storing in a jar lined with greaseproof paper. These confections will last up to 2 weeks and are ideal made just before Christmas.

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