Candied Chestnuts | Redwall
  • 250g white sugar
  • 125ml water
  • ½ tsp vanilla essence
  • 250g white sugar
  • 75ml water
  1. In a medium saucepan, mix together 250g sugar and 125ml water.
  2. Stir over low heat until dissolved.
  3. Add in ½ tsp vanilla essence.
  4. Bring to a boil then add the chestnuts.
  5. Let that cook for 15-30 minutes until they’re tender.
  6. In another saucepan, stir together another 250g of sugar and 75ml of water.
  7. Let simmer for 5 minutes.
  8. Remove the chestnuts onto a wire baking tray, with a baking paper lined tray underneath, to let cool.
  9. Add the sugar mixtures together and bring to a boil, then remove from the heat.
  10. Place a chestnut on a skewer, dip into the sugar mixture, remove and place back onto the wire baking tray with a baking paper lined tray underneath.
  11. Continue until all the chestnuts have been dipped.
  12. Let cool then serve.
  13. If storing, make sure you wrap them in baking paper as they can easily stick together.
Some notes: Now candymaking. A dehumidifer running in the kitchen can help, but you really need to have a dry day, otherwise this candy won’t set/ harden.

Chestnuts can not be substituted with water chestnuts. If you need another nut, try hazelnuts or pecans.
Recipe by In Literature at