Marron Glacés (Candied chestnuts)
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500g Chestnuts (choose the larger type) which for me made 300grams of chesnut meat
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300g Sugar
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3/4 cup Water
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1teaspoon Vanilla bean paste or vanilla bean
Step 1 - Start 4 days before you want to use them, as that's how long the process takes.
Step 2 - Peel chestnuts of their outer shell. Drop them into boiling water for 10 minutes. Lift out with a slotted spoon or wire spatula, and, trying to keep the chestnuts whole, peel off both the outer shell and inner skin, as quickly as you can, while they are still hot. Once cold, the skin begins to adhere to the nut, so keep the unpeeled chestnuts in hot water. The broken pieces will taste just as wonderful.
Step 3 - When all the chestnuts have been shelled and the membranes removed, using a large pan, cook the sugar, water and the vanilla bean over low heat, stirring all the while until the sugar dissolves. Allow to gently simmer for 5 minutes, then add the chestnuts. Bring to the boil and cook 10 minutes. Remove from heat and discard the vanilla bean.
Step 4 - Cover the saucepan and allow to steep over night or at least 12 hours. Bring again to the boil and cook 1 minute more. Again allow to stand this time for 24 hours. Repeat again from * to * until all the syrup has been absorbed (shouldn't take more than 3-4 times). My syrup did not fully absorb after 4 days so I just drained the pieces. Cooking over the time may inhibit the crystallization process - which is dependent on the above steps.
Step 5 - Drying process: preheat oven to 65°C (about 150F), cover an oven rack or baking rack with parchment paper (or waxed). Distribute the crystallized chestnuts evenly and allow to dry out for 2 hours with the oven door propped open a few centimeters or until they are firm. I stuck a pair of long tongs in the oven door to prop it ajar a few centimeters.
Step 6 - Pack the chestnuts individually in cellophane or saran wrap; put into little crinkle-edge paper sweet cases, and keep in an airtight container. If kept more than a week or so, the sugar in the chestnuts may start to crystallize; in this case, it is better to preserve them in their syrup, draining them before use.
Adapted from recipes:
http://fooddownunder.com/cgi-bin/recipe.cgi?r=159366
http://www.epicureantable.com/recipes/C/chestglace.htm