This confection, inspired by the French tradition of marrons glacés, is made by simmering peeled chestnuts in progressively thicker syrup in several stages. Vanilla adds aroma, making these chestnuts an elegant treat for special occasions.
Parboil the peeled chestnuts in boiling water until tender. Drain and set aside.
Bring the sugar, water and vanilla to a boil. Once the syrup has thickened slightly, add the chestnuts. Simmer over low heat for 20 minutes, remove from the heat, and leave at room temperature for one day.
Without removing the chestnuts from the syrup, bring it back to a simmer over low heat, then repeat the resting process two more times. The syrup thickens a little with each stage, and the chestnuts absorb the sugar.
Lift the candied chestnuts out of the syrup with a strainer and leave them on a wire rack to dry for a few hours. Then serve.
Important: Take care not to break the chestnuts as they simmer; they can fall apart if boiled for too long. Do not skip the syrup stages: chestnuts added straight to thick syrup can harden and will not absorb the sugar evenly. Allergen: contains chestnuts (tree nuts).
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