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Marron glacè
Marron glacè

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The ingredients needed to prepare Marron glacè:
  1. You need 3/4 cup water
  2. You need 300 g sugar
  3. You need 14 chestnuts
  4. Use 1 drop vanilla
Steps to make Marron glacè:
  1. Put chest nuts in boiling water and leave them for 15 minuts on low-heat.
  2. Take out all chestnuts and peal the inner and outer shell but try as most as possible to keep them one piece.
  3. Bring the water,sugar and vanilla to a boil. - Keep boiling until sugar dissolves then allow to simmer for 7min.
  4. Add the chest nuts (also the small pieces they will taste as good.) To the sugar mixture and over mid-heat keep them for ten minuts.
  5. Cover them and keep them for 12 hrs in a dark place (but not a refrigerator)
  6. Bring the another time for a boil and simmer for 2 minuts then cover and keep them in a dark place for 24 hrs.
  7. Another time boil them and simmer for 3min. - Then cover and keep them for 24 hrs
  8. Once again boil and simmer for 2 min. - Then cover and keep for 24 hrs
  9. The last time boil and simmer for 3 min and pour them in a jar and keep them in refrigerator for 36hrs.
  10. Enjoy :-)

Preparing the candied chestnuts is a time-consuming process. marron-glace. Super TypeScript-friendly commander helper. example - marron-glace is typescript-friendly commander tool. Borrowed from French marron glacé (literally "iced chestnut"). (UK) IPA(key): /ˌmaɹɒ̃ ˈɡlaseɪ/. (US) IPA(key): /məˌɹɑn ɡləˈseɪ/. Rhymes: -eɪ. marron glacé (plural marrons glacés). A chestnut preserved in sugar or syrup and flavoured with vanilla.

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