Hungarian Chestnut Bonbons (Geszienyegolyok)

1. 1

   Puree chestnuts in a food mill, processor or through a sieve, and mix in rum to taste.

2. 2

   Combine sugar, the water and corn syrup in a small heavy-bottomed saucepan and bring to a boil.

3. 3

   Boil slowly, uncovered and without stirring, until mixture forms a hard ball when a little is dropped into cold water, or until it reaches 270 degrees F. on a candy thermometer.

4. 4

   Stir syrup into chestnuts, and when mixture is cool enough to touch, roll it into chestnut shapes.

5. 5

   Dredge with sugar, cool completely, dredge with a little more sugar and wrap each chestnut in bright foil.

6. 6

   VANILLA SUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.

7. 7

   Close jar tightly and let stand for 48 hours before using.

8. 8

   Replenish sugar as it is used up.

9. 9

   Use as called for in individual recipes.

10. 10

    Beans need replacing only after 4 or 5 months.

11. 11

    Visions of SugarPlums ..Sheraton

* Per serving · 4 servings · Values may vary.

No additional tips available.