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1
Put the chestnuts in a bowl of hot water and let sit for 4 hours.
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2
Peel the outer shell of chestnuts and soak (it's okay if they break up a bit!)
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3
Put enough water to submerge the chestnuts and simmer over low heat for 20 minutes (while skimming out any scum).
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4
Pouring out the water before adding fresh water may break the inner skins, so pour out the old water while simultaneously adding fresh water.
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5
Once you refresh the water, repeat Steps 2-4 six times.
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6
Slowly clean the inner skin by rubbing off the fibers.
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7
Once the final 20 minutes is finished, rub each chestnut clean under cold water.
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8
Add sugar (this time I used brown sugar) to 1 litre of water and heat, dissolving the sugar.
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9
Once it has dissolved, add the chestnuts and boil.
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10
Once it begins to boil, simmer over low heat for 1 hour.
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11
Once the chestnuts absorb the sweetness, transfer to a Tupperware or jar.
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12
After throwing out a bit of the remaining sauce heat to reduce to half.
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13
Soak the chestnuts in the sauce and set aside to cool.
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14
Once they cool, cover with a lid and let sit in the refrigerator for a day.
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15
Chestnuts simmered in their skins that you work hard to make yourself are exceptionally delicious!
