Recipe of Favorite Chestnuts Simmered in their Inner Skins without Baking Soda

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chestnuts simmered in their inner skins without baking soda. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chestnuts Simmered in their Inner Skins without Baking Soda is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Chestnuts Simmered in their Inner Skins without Baking Soda is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have chestnuts simmered in their inner skins without baking soda using 3 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chestnuts Simmered in their Inner Skins without Baking Soda:

1. Get 500 grams Chestnuts
2. Get 1000 ml Water
3. Prepare 350 grams Sugar (brown or white)

Steps to make Chestnuts Simmered in their Inner Skins without Baking Soda:

1. Put the chestnuts in a bowl of hot water and let sit for 4 hours. Peel the outer shell of chestnuts and soak (it's okay if they break up a bit!)
2. Put enough water to submerge the chestnuts and simmer over low heat for 20 minutes (while skimming out any scum).
3. Pouring out the water before adding fresh water may break the inner skins, so pour out the old water while simultaneously adding fresh water.
4. Once you refresh the water, repeat Steps 2-4 six times. Slowly clean the inner skin by rubbing off the fibers.
5. Once the final 20 minutes is finished, rub each chestnut clean under cold water.
6. Add sugar (this time I used brown sugar) to 1 litre of water and heat, dissolving the sugar. Once it has dissolved, add the chestnuts and boil.
7. Once it begins to boil, simmer over low heat for 1 hour.
8. Once the chestnuts absorb the sweetness, transfer to a Tupperware or jar.
9. After throwing out a bit of the remaining sauce heat to reduce to half.
10. Soak the chestnuts in the sauce and set aside to cool. Once they cool, cover with a lid and let sit in the refrigerator for a day.
11. Chestnuts simmered in their skins that you work hard to make yourself are exceptionally delicious!

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