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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Marrons Glacés
For these, select large French or Spanish chestnuts,
free from decay or blemish. Shell, put them into
boiling water for ten minutes, then carefully remove
the brown skin; throw them for a moment into cold
water, drain, cover with boiling water, and simmer
very gently, until tender, not soft. Drain, and place an
inverted sieve a few moments. Put one pound of
granulated sugar and a half-pint of water into a
perfectly clean saucepan, stir until the sugar is
dissolved, boil one minute, skim, add the chestnuts,
and simmer gently, until they have rather a clear
appearance, then take them out, one by one, with a
fork, place them on an inverted sieve, and stand in a
warm place over night. Next day, put a pound of
granulated sugar and a half-pint of water into a
porcelain saucepan, stir until the sugar is dissolved;
then, with a sponge, wipe down the sides of the
saucepan, and continue boiling until the syrup spins
a heavy thread from the tine of a fork, add a
teaspoonful of lemon juice; take the saucepan from
the fire, and, when the syrup is cool, beat until the
mixture is greasy, or looks like soft lard. Now put it
in a clean saucepan, stand the saucepan in a basin of
hot water, and stir over the fire until it melts. It should
have a grayish color and be rather thin. If it is white,
add a few drops of hot water to thin it. Take it from
the fire, add a teaspoonful of vanilla, and dip the
chestnuts into this, giving them as thin a coat as
possible. Place on greased papers to dry. Each
chestnut may be mounted on a small wooden
tooth-pick, which should be carefully withdrawn
when cold.
It is frequently quite impossible to procure the fresh
French or Spanish chestnuts, but they can be
purchased preserved in bottles, all ready for drying.
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