I love marrons glacees (candied chestnuts), and have tried to make them a number of times from recipes on the net, but have failed miserably - the chestnuts end up breaking up, or the ones that don't break up are not cooked enough, or all you taste is sugar. Now I know why they are so expensive! I had some wonderful ones from Confiserie Rohr in Geneva many years ago, and wish I could duplicate them. I saw chestnuts on sale yesterday at a grocery store; yes, I know they are not in season, but these were plump and firm.
Does anyone have a proven recipe ? I'd really appreciate it.