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Roughly chop two thirds of the marrons glacés. Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer, then cook until the sugar is melted. Remove from the heat and add the chopped marrons glacés. Stir well and allow the rum syrup to cool.
Marrons glacé are chestnuts preserved in sweet syrup – a classic combination with dark chocolate. Read more about sharing. Roughly chop two thirds of the marrons glacés. Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer, then cook until the sugar is melted.
The ratio for chestnuts, sugar and water is 1:1:1 as you’ll see later in the recipe. This next step is super important if not crucial for successful marron glace. You have to cook peeled chestnuts to perfect point when they’re cooked but not overcooked. Overcooked chestnuts will fall apart and will not make it to marron glace.
Marron Glacé are delicious candied chestnuts treats from Northern Italy and France. How to Score Chestnuts With A Chestnut Knife Stick the tip of the knife blade at the bottom of the chestnut on the side. Slit the chestnuts all the way up through the pointed top of the chestnut down again to the bottom, making kind of a vertical “U” cut.
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