This dessert, made by boiling peeled chestnuts in stages in a gradually thickening syrup until candied, is inspired by the French tradition of marrons glacés. Enriched with vanilla aroma, the chestnuts make an elegant treat for special occasions.
Boil the peeled chestnuts in boiling water until the pieces soften, then drain and set aside.
Boil the sugar, water, and vanilla until it thickens slightly, then add the chestnuts; simmer over low heat for 20 minutes, remove from heat, and let rest at room temperature for a day.
Without removing the chestnuts from the syrup, bring to a boil over low heat again and let rest, repeating this process two more times; at each stage the syrup thickens a little more and the chestnuts fully absorb the sugar.
Remove the candied chestnuts from the syrup with a strainer and let them dry on a rack for a few hours, then serve.
Important: Be careful not to break up the chestnuts while boiling them — they can fall apart if boiled too long. Note: Don't skip the syrup stages; dipping chestnuts straight into a very thick syrup makes them harden and they won't absorb the sugar properly. Allergen: contains chestnuts (nuts).
If you let the chestnuts sit in the syrup overnight, they absorb the sugar more deeply and the flavor becomes more pronounced.
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