HOMERecipe:Candied Chestnuts

Candied chestnuts

Adding sugar all at once will cause the chestnuts to shrink and crack, so the trick to making it look nice is to add it little by little in several batches. The amount of sugar that makes the chestnuts float in the pot is said to be just right in terms of specific gravity, but you can add as much sugar as you like while tasting

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[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 120 minutes

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How to make it

Peel the chestnuts and soak them in water with alum

Put the chestnuts and the gardenia fruit wrapped in a dish towel into a pot and add plenty of water. Place over medium heat and boil for about 10 minutes, then skim off the scum and boil for a further 20 minutes

Remove from heat, rinse under running water, then return the chestnuts to the clean pot, add a little more water than needed to cover them, and bring to a boil

Once it starts to boil, add 2 tablespoons of sugar and keep the heat low until small bubbles appear. Add 2 tablespoons of sugar every 5 minutes, repeating this process about 8 times. Cover with a drop lid made of parchment paper during cooking to allow the flavor to penetrate better