MARRON GLACE

In a medium pot, bring the water, sugar,vanilla beans and vanilla to a boil stirring constantly for 5 minutes.
Bring the sugar syrup to a boil and add the chestnuts. Stir until the whole mixture returns to a boil.
Bring down to a simmer and let cook for 10 minutes, frequently stirring so they don’t burn.
Take off the heat and leave on your stove top. Let cool then cover and allow the chestnuts to soak in the syrup for 24 hours.
This time boil them for 5 minutes and then take of the heat, let cool, and cover 24 hours.
Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts.
Once the chestnuts have absorbed the syrup, it's time to bake them.
Preheat an oven to 250°F.
Arrange the candied chestnuts on a parchment lined baking sheet. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 1 hour until they have firmed up and the surfaces of the nuts are dry.
Store the marron glace in an airtight container or if making for gifts, put into paper cases and box, or wrap in cellophane.

These make great gifts and are nice to use in desserts, especially around Christmas.

If you have broken pieces, keep them and use them is desserts or sprinkled on ice cream.

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