I always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed.
I can cook them in simmering water without making them split or break up. But they always start breaking up on the third or fourth day when candying them. How can I prevent them from breaking into pieces and keep them whole?
When I candy them, it's 75% sugar, 25% water, brought to boiling point. I turn off the heat, wait for the boiling to stop, and put the basket inside the pot. And wait 24 hours before next plunge.
Thanks for any help