French Chestnuts Coated In Hard-Ball Vanilla Syrup

Ingredients

• 1 dozen French chestnuts
• 1 cup sugar
• 1 cup water
• Few drops lemon juice
• ½ teaspoon vanilla extract

Method

1. 1 Remove shells from chestnuts. Cover with boiling water for a few minutes, then remove skins.
2. 2 Return chestnuts to hot water and simmer slowly until tender but not soft.
3. 3 Dissolve 1 cup sugar in 1 cup water in a saucepan. Add chestnuts and cook in syrup until clear.
4. 4 Remove chestnuts to a sieve to cool. Return syrup to saucepan and cook to hard-ball stage.
5. 5 Remove syrup from heat, add lemon juice and vanilla. Dip chestnuts one by one to coat, then place on oiled paper to dry.