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marron [10.03.2026:2010] – created aequiviniusmarron [24.03.2026:1555] (current) – aequivinius
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-   * Like all candying, just with chestnuts. They need to be cooked first before beginning the candying. +   * 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, then every day increase sugar by 50% for 6 days (for example: 500 gr sugar, 1 l water, then increasing by 250 gr per day). +   * 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 ( 
-         * The syrup, of course, can be aromatised with vanilla or whisky, for example. +         * For example: start with 500 gr sugar, 1 l water, then increase by 250 gr per day 
-         * I've seen one recipe that adds 50% of the initial sugar in glucose at day 4 (and stops the process on the next day) +         * The syrup, of course, can be aromatised with vanilla or Scotch (highly recommended), for example. 
-   * On day 6, take them out, leave them to dry a few hours. +         * On day 4, add 250 gr of glucose instead of sugar. This will prevent crystallisation. 
-   * 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°+   * 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. 
 + 
 +{{ ::marron.jpeg?400 |}} 
 + 
 +   * Next time, though, I might try to candy them in Champagne syrup aromatised with star anise.
Last modified: 10.03.2026:2010