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Marrons Glacé
1 quart chestnuts
Syrup
Glucose
Cream of tartar
Remove the outer skins from the chestnuts, then cover
with lukewarm water, and boil gently till soft. The time
depends upon the kind of chestnut. Drain them carefully.
Make a syrup with one pound of sugar and half a cupful of
water. Bring to boiling point, then add one teaspoonful of
glucose, and boil until it threads. Cool and pour over the
nuts and leave for thirty-six hours in a warm place.
Lift out the nuts and drain them. Now make another
syrup with one pound of sugar, half a cupful of water, and a
pinch of cream of tartar. Boil quickly to 250°, remove from
the fire, put the nuts in carefully, and just bring to
boiling-point. Stir the syrup very gently and lift out the nuts
and drain them. When dry, they are ready to glacé.
Make another syrup with one pound of sugar, one cupful
of water, and one teaspoonful of glucose. Dissolve and boil
to 235°.
Remove from the fire, drop in the chestnuts, then return to
the fire and allow the syrup to boil up just once over the
nuts. Remove from the fire and grain the syrup slightly by
stirring it with a wooden spoon. Remove the chestnuts
quickly and place them on a greased tin.
Serve the marrons in paper cases.
Another method is as follows: Remove the outer shell and
the inner skin and soak the chestnuts in water over night. If a
small Piece of citric acid or a little lemon-juice is added to
the water, it makes the nuts less liable to break in the
handling. In the morning, drain the nuts and simmer them in
water until tender.
Allow two cupfuls of sugar and two cupfuls of water to
each pint of nuts. Boil the sugar and water together for
twenty minutes, then drop in the nuts and let them simmer
for ten minutes. Set away and let stand over night. Next day
drain off the syrup and boil for ten minutes; drop in the nuts
and let come just to boiling-point; set away for another
twenty four hours. Repeat the process of boiling the syrup,
heating the nuts, and cooling for twenty-four hours. Drain
the nuts from the syrup and spread them on buttered plates.
Dry in a very cool oven or in the sun.
Boil the syrup until very thick, and pour over the nuts, a
little at a time, until all is used. Keep in bottles.
To make marron déguisés, remove skins from chestnuts
in the ordinary way and keep whole as possible; then press
to flatten them.
Spread some of the nuts thickly with quince or apricot
marmalade, and press the remaining nuts on the top.
They may be dipped in glacé, melted fondant, or melted
chocolate.
1 quart chestnuts
Syrup
Glucose
Cream of tartar
Remove the outer skins from the chestnuts, then cover
with lukewarm water, and boil gently till soft. The time
depends upon the kind of chestnut. Drain them carefully.
Make a syrup with one pound of sugar and half a cupful of
water. Bring to boiling point, then add one teaspoonful of
glucose, and boil until it threads. Cool and pour over the
nuts and leave for thirty-six hours in a warm place.
Lift out the nuts and drain them. Now make another
syrup with one pound of sugar, half a cupful of water, and a
pinch of cream of tartar. Boil quickly to 250°, remove from
the fire, put the nuts in carefully, and just bring to
boiling-point. Stir the syrup very gently and lift out the nuts
and drain them. When dry, they are ready to glacé.
Make another syrup with one pound of sugar, one cupful
of water, and one teaspoonful of glucose. Dissolve and boil
to 235°.
Remove from the fire, drop in the chestnuts, then return to
the fire and allow the syrup to boil up just once over the
nuts. Remove from the fire and grain the syrup slightly by
stirring it with a wooden spoon. Remove the chestnuts
quickly and place them on a greased tin.
Serve the marrons in paper cases.
Another method is as follows: Remove the outer shell and
the inner skin and soak the chestnuts in water over night. If a
small Piece of citric acid or a little lemon-juice is added to
the water, it makes the nuts less liable to break in the
handling. In the morning, drain the nuts and simmer them in
water until tender.
Allow two cupfuls of sugar and two cupfuls of water to
each pint of nuts. Boil the sugar and water together for
twenty minutes, then drop in the nuts and let them simmer
for ten minutes. Set away and let stand over night. Next day
drain off the syrup and boil for ten minutes; drop in the nuts
and let come just to boiling-point; set away for another
twenty four hours. Repeat the process of boiling the syrup,
heating the nuts, and cooling for twenty-four hours. Drain
the nuts from the syrup and spread them on buttered plates.
Dry in a very cool oven or in the sun.
Boil the syrup until very thick, and pour over the nuts, a
little at a time, until all is used. Keep in bottles.
To make marron déguisés, remove skins from chestnuts
in the ordinary way and keep whole as possible; then press
to flatten them.
Spread some of the nuts thickly with quince or apricot
marmalade, and press the remaining nuts on the top.
They may be dipped in glacé, melted fondant, or melted
chocolate.
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Glacé Fruits
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links