French candied chestnuts

1. Wash the fresh chestnuts and make a cut with scissors on one end. Put them in a pot and add a little salt to cook for 3 minutes. Remove the shell and peel. Suggest buying chestnut specific scissors online. Oh my god, my bare hands are peeling chestnuts and my fingernails are almost broken, which has been hurting me for several days.

2. Then put the chestnut meat into a tea filter bag, making sure to fill the bag tightly and tie the opening tightly. Because chestnuts are easily broken during the cooking process, using a tea filter bag is to prevent the chestnuts from scattering and shattering after the finished product comes out. (It is recommended to use a filter bag made of gauze material to firmly secure it).

3. Put the chestnut meat into the pot with water that covers the surface of the chestnut meat, and add 200 grams of sugar.

4. Add another vanilla pod.

5. After boiling on high heat, simmer on low heat for 20 minutes (see the black vanilla seeds in the pot (✪▽✪)), turn off the heat and let the chestnut meat soak in sugar water until the next day.

On the second day, continue to add 100 grams of sugar and simmer over low heat for 10 minutes, then let the chestnuts soak in sugar water until the third day. On the third day, add 100g sugar and simmer for 10 minutes, and continue to soak until the the fourth day. (During the cooking process, it was found that the water level was lower than the surface of the chestnut meat, so it was necessary to add water to cover the surface of the chestnut meat.).

7. Add 100 grams of granulated sugar on the the fourth day.

8. And 30ml of rum, boil chestnut meat on low heat for 10 minutes, then turn off the heat and let it stand.

9. After the chestnut meat cools down, put it in a sterilized fresh-keeping box and refrigerate it for use.