Serves: 4-6 people Difficulty ': Easy Preparation time: 30 minutes + 24 hours to dry ingredients 40 large brown sugar lumps 20 115gr. sugar for the caramel dessert filled with 5 tablespoons sugar 1 tablespoon white vinegar PROCEEDINGS -------------------------- Remember to calculate at least double the number of brown you want to get there 's all the difference.
Peel the chestnuts and scald water, as long as' soft. Drain, remove the second cuticle, may break and rest gradually over a towel, cover with another and gently pat dry. Let dry for 24 hours. In a small bowl enameled heat, low heat, two tablespoons of water with vinegar and sugar until 'the liquid has become a beautiful blonde color.
To make sure the caramel is just right, pour a drop of water on a wet plate, if harden 'and crystallize', will be 'ready. Throw in the brown one at a time, using a toothpick. Place them on a shelf as a marble or a greased dish and let them dry just before serving. 
Peel the chestnuts and scald water, as long as' soft. Drain, remove the second cuticle, may break and rest gradually over a towel, cover with another and gently pat dry. Let dry for 24 hours. In a small bowl enameled heat, low heat, two tablespoons of water with vinegar and sugar until 'the liquid has become a beautiful blonde color.
To make sure the caramel is just right, pour a drop of water on a wet plate, if harden 'and crystallize', will be 'ready. Throw in the brown one at a time, using a toothpick. Place them on a shelf as a marble or a greased dish and let them dry just before serving.
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