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| * For oranges and beans, it's the same. Start with a 2:1 water:sugar syrup, then raise the sugar content gradually over the days. | * For oranges and beans, it's the same. Start with a 2:1 water:sugar syrup, then raise the sugar content gradually over the days. | ||
| * For 甘納豆, I used kindey beans and that worked quite well in the [[ukijima|浮島]]. | * For 甘納豆, I used kindey beans and that worked quite well in the [[ukijima|浮島]]. | ||
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| + | ===Marron=== | ||
| + | * Like all candying, just with chestnuts. They need to be // | ||
| + | * Start with a 1:2 sugar-to-water syrup (it needs to be that low, otherwise the sugar won't start to osmosify!), then every day increase sugar by 50% for 3 days: | ||
| + | * For example: start with 500 gr sugar, 1 l water, then increase by 250 gr per day | ||
| + | * The syrup, of course, can be aromatised with vanilla or Scotch (highly recommended), | ||
| + | * On day 4, add 250 gr of glucose instead of sugar. This will prevent crystallisation. | ||
| + | * On day 5, take them out, leave them to dry a few hours. | ||
| + | * Then, with a few Tbsp. of the syrup and a truckload of powdered sugar, make icing. Cover the chestnuts in it, then put them for 1' in the convection oven at 200° to dry. | ||
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| + | {{ :: | ||
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| + | * Next time, though, I might try to candy them in Champagne syrup aromatised with star anise. | ||
| ===甘納豆=== | ===甘納豆=== | ||