Chestnuts in syrup

Source: The Complete Book of Preserving.  First published in Australasia in 1991 by Simon & Schuster Australia.  Editor: Helen Southall.  ISBN: 0-7318-0265-9

• 225 g (8 oz) sugar

• 225 g (8 oz) glucose or dextrose

• 350 g (12 oz) whole chestnuts, peeled and skinned (prepared weight) or 350 g (12 oz) canned chestnuts, drained

• vanilla pod

Put the sugar and glucose or dextrose in a saucepan large enough to hold the chestnuts.  Add 180 ml (1/4 pint plus 2 tbsp) water and heat gently until the sugars have dissolved, then bring to the boil.  Remove from the heat, add the chestnuts and bring to the boil again.   Remove from the heat, cover and leave overnight, preferably in a warm place.

The next day, re-boil the chestnuts and syrup in the pan, without the lid.  Remove from the heat, cover and again leave standing overnight.

On the third day, add the vanilla pod and repeat the boiling process.  Warm some 450-g (1-lb) bottling jars in the oven, fill with the chestnuts and cover with syrup.  Cover with airtight lids and test for a seal.

Note: This recipe gives a delicious result, but the chestnuts are not exactly like commercially prepared Marrons Glaces, which cannot be reproduced under home conditions.