Candied chestnuts, also known as marrons glacés, are a luxurious and delicious treat that are perfect for the holiday season. They are made by soaking chestnuts in a sugar syrup, which gradually replaces the chestnut’s natural moisture until it is transformed into a crystallized delicacy. While they may seem challenging to make, they are actually quite simple and require only a few ingredients. This article will teach you how to make candied chestnuts at home.

Ingredients:
-1 cup white sugar
-1 cup brown sugar
-1 1/2 cups water
-1/2 tsp vanilla extract
-2 cups chestnuts (fresh or vacuum-packed)

Instructions:

1. If using fresh chestnuts, start by scoring the bottoms of each chestnut with an X. This will prevent them from exploding during the cooking process. Place the chestnuts in a pot of water and bring it to a boil. Boil for 2-3 minutes, then turn off the heat and let them sit in the water for another 5 minutes. Drain the chestnuts and rinse them in cold water. Peel the shell and skin off of each chestnut. If using vacuum-packed chestnuts, skip this step.

2. In a large pot, combine the white sugar, brown sugar, water, and vanilla extract. Stir until the sugar dissolves.

3. Add the peeled chestnuts to the pot and turn on the heat to medium-low.

4. Bring the mixture to a simmer, stirring occasionally. Cook for 1-2 hours, or until the chestnuts are translucent and the syrup has thickened.

5. Remove the pot from the heat and let it cool to room temperature.

6. Once the chestnuts and syrup have cooled, strain the chestnuts out of the syrup using a slotted spoon. Place them on a baking sheet lined with parchment paper and let them dry for 1-2 hours.

7. Once the chestnuts have dried slightly, return them to the pot with the remaining syrup. Bring the mixture to a simmer again and cook for another hour, or until the syrup has thickened and the chestnuts are fully crystallized.

8. Remove the pot from the heat and let it cool to room temperature. Once cooled, strain the chestnuts out of the syrup again and place them on a new baking sheet lined with parchment paper. Let the chestnuts dry for another 1-2 hours.

9. Once the chestnuts have dried completely, they are ready to eat! Store them in an airtight container at room temperature for up to a month.

Tips:

– Instead of vanilla extract, try adding other flavorings such as cinnamon or orange zest.
– You can use fresh or vacuum-packed chestnuts for this recipe. However, fresh chestnuts will need to be peeled and cooked before being candied.
– While candying the chestnuts, make sure the pot doesn’t boil too vigorously as this can cause the chestnuts to break apart or become too mushy.
– Candying chestnuts is a time-consuming process but the results are worth it. Be patient and enjoy the process!

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