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Anonymous10/23/26, 05:30No.22257530Marron Glace tips
Alright gimme some advice for the best glazed nuts. So far i've boiled for 10 in water and 30 in syrup. Barely absorbed any sweetness. How many more syrup boils do you recommend? Thinking 2. Drying in oven or not at all?
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Anon10/23/26, 05:31No.22257533
>How many more syrup boils do you recommend?
try 8 more times. Report back.
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Anon10/23/26, 06:09No.22257578
i have never ated a chest nut
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Anon10/23/26, 08:33No.22257684
2nd syrup run done. No way im waiting a whole day,ill go with every 6h. Do share those tips though.
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Anon10/23/26, 15:35No.22257927
here's a tip
it's marron glacé or glace aux marrons and they're different things.
perhaps you’d be more comfortable sticking to your mother tongue
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Anon10/23/26, 16:08No.22257955
woah when I was a kid I read the Redwall books where candied chestnuts were described in pornographic detail. I never realized it was a real food. Can you use picrel or do you need fresh chestnuts?
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Anon10/23/26, 20:06No.22258211
>Barely absorbed any sweetness.
Your syrup may not be sweet enough. Candying in general requires a very very sweet syrup to force osmosis.
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Anon10/25/26, 08:12No.22260223
5th and final syrup boil done. Will post some pics by the end of the day