Description
Since childhood wanted to try candied chestnuts... I don't even know where this desire is gone... and somehow, in the eve of new year holidays in my head clearly formed the image of these sweet, crunchy nuts and the rustling of a paper bag... Really a mystery! To make these candied chestnuts are the most I never thought of until recently in the market I was not called Dilya, familiar to the Uzbek: My (my, my - this appeal Dili Ko everything that moves and can be a potential buyer), then it's your chestnuts... Look! You, as a good woman, you can have it cheap... Even a couple of simple marketing gimmicks, and now I am the owner did not need the farm chestnuts))) Whoa! And why not needed? And if you try...
Ingredients
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Brown sugar
250 g
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Chestnut
250 g
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Water
250 ml
Cooking
These chestnuts
But the "encyclopedia sugar", which I read about what sugar is best suited for this dessert. By the way, is a gift from Cook and Company Mistral for participation in the competition a couple of years ago held here!
Chose Demerara unrefined cane -
Chestnuts went over made cross-cuts with a knife and sent into the boiling water for 2-3 minutes. Reveal the secret - it is better to do small batches until I settled... use a small sharp knife I was hooked cruciform incision, unfolding the skin and thus clean the chestnuts. Chestnuts need to clear fully, i.e. brown hairy film under the skin also remove.
The peeled chestnuts, cover with cold water and bring to boil. Simmer on slow for 10 minutes and drain in a colander. Then dry on a towel.
Next, I weighed the chestnuts and measured out the same amount of cane sugar
Poured the same amount of filtered hot water
And made such a beautiful syrup with a mild caramel aroma. I did not add the vanilla. Siro needs to simmer on slow fire for 10-15 minutes.
Then I put in syrup chestnuts, brought the syrup back to a boil and boiled 5 minutes. Turned off the fire and leave chestnuts to cool in syrup. This procedure should be repeated for 3-4 consecutive days after 24 hours. During this time the syrup is much thickened, it will become stringy.
Hereinafter, the cooled chestnuts are spread on a sheet of parchment or silicone baking sheet and put to dry in the oven. It is necessary to dry at a temperature of approximately 130 degrees when the door is open. Can be dried to the state of a matte surface, then the chestnuts will remain soft on the inside, or, like me, to the crystallization of sugar on the surface. Kastanie my very little steel, Uvarov, and I "missed" the matte surface of the stage, which came and went too quickly. So be carefully, than I)))
Candied chestnuts can be folded in a bag made of parchment and store in a cool place, occasionally enjoying alone this treat instead of candy)))... or to decorate ice cream, cake can... And you can apply for desserts, ego-foot, to fruit...
... or to surprise friends and give them this charm, I would even say, outlandish sweet gift made with your own hands... here I give the Stall LaRocco as the most positive and creative cook! Larissa, seeing your photos my dear woman, can't forget avatar with tuzemsky face, which remains my best memory of those days when I spent a lot of time on the Boy reading on the forum with your witty and kind comments. Thank you.
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