A difficult but not impossible recipe, it’ll be enough to arm yourself by patience and … patience to make a delicious products. It’s necessary very good quality of the chestnuts (such as Marroni Piemontesi from northern Italy or Marroni di Serino from southern Italy or other good ones of your country) to have acceptable result.
- 300 g peeled chestnuts,
- 1 lt water,
- 250 g sugar, plus 500 g (100 grams every day),
- 1 lemon juice,
- 1 steel tray with holes,
- 1 large pot depending from chestnut size.
then remove from the flame.
Cover with a lid or cloth and store in a cool and dry place until next day.
After 24 hours, remove the steel tray with the chestnuts from the pot and boil the syrup adding 100 grams of sugar (do this every day for 5 days); then replace the steel tray with the chestnuts in the pot of boiling syrup and put everything back on the flame until it starts boiling again only for 1 or 2 minutes, depending of the chestnuts size.
If the syrup does not cover the chestnuts sufficiently, add other syrup until to covered all very well.
After 5 days the Marrons Glacés are ready.
Put them in a jar, side by side without overlapping, cover with their syrup and close tightly. They will last for a long time.
If you want to keep them dry, then at 6th day increase the density of the syrup up to the “small bubble” (Soft-Ball Stage 39° Bx), if you don’t have a Brix scale, heat the syrup for about 5-7 minutes.
It’s recommended to always sterilize the tools used to make preserves and jars used for storing home preparations, to avoid serious health consequences.
The procedures illustrated are valid, safe and personally tested for consumption, is absolutely necessary provided that the health regulations are scrupulously respected for the correct conservation of the home preparations.