Not Quite Marron Glace

Chestnuts are here again and I would like to go to the pastry shop and get a box of marron glace. But wait, that's in Milan. Where chestnuts abound in the region and their specialty is marron glace. They come in huge beautiful boxes and the locals cue up to get some for the holidays. That's too far for me and they are a bit pricey. So let me come up with something similar and easy to make.

Boil the chestnuts for at least 30 minutes or until soft. Strain and wash with cold water and let cool.

Peel the chestnuts and mash them finely. just make sure no skin is left before mashing.

For 1 and 3/4 cups of mashed chestnuts add 1/2 cup of muscovado and 1/2 cup of granulated sugar.  Put the sugar in a pan and add 1 tablespoon of water to dissolve it completely adding a few drops of vanilla extract. Then add the chestnut and stir until sugar is fully cooked.

10 minutes of stirring on medium fire should make the chestnut firmer but smooth in consistency like marzipan.

When cool, form balls of any desired size shape into chestnuts. Use a fork to make the ridge marks. Brush or spray a little oil on them before baking on a 350 F oven for 10 minutes or so. They should slightly harden on the surface.

With a metal spatula transfer them on a cookie rack and glaze with sugar syrup or powdered sugar glaze.

Serve them in any way you like. I want to place them in paper cups just like the marron glacees from Milan.

Enjoy!