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Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
I've tried making them using RTE Chinese chestnuts from Costco with varying success:
One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
I have also tried soaking the chestnuts in hot water prior to beginning the candying process. The nuts, once again, developed a tough skin after a few days. To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
While some pieces have a tough skin, many of them have taken on a candied texture.
Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
Please share any feedback ypu may have. Thanks!
Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need.
I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar. The gluten and dairy pose no problems...the sugar does. I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems. But I can tolerate stevia very nicely. The only problem is that there doesn't seem to be much sweetened with this ingredient.
I do have a carob/coconut oil/peanut butter/stevia candy of sorts. I don't really like it all that much, but it does work. That's about it.
Has anyone any recipes for desserts using stevia? Thanks.
Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
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