- Like all candying, just with chestnuts. They need to be thoroughly cooked first before beginning the candying, they will not get any softer!
- 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), for example.
- 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.
- Next time, though, I might try to candy them in Champagne syrup aromatised with star anise.