cooked and peeled chestnuts
juice of 1 lemon
1 cup sugar
1 cup water
1/4 teaspoon cream of tartar
1 tablespoon to 2 cognac
Soak chestnuts in water and lemon juice overnight.
The next day, preheat oven to 250 degrees F.
Drop chestnuts into boiling water or milk. Simmer until tender but firm.
Drain chestnusts and discard water or milk.
For every cup of nuts, make a syrup by cooking the water, sugar and cream of tartar to a temperature of 238 degrees F.
Drop nuts into boiling syrup and simmer for about 10 minutes.
Remove from heat and let stand, covered, for 24 hours.
Drain nuts, reserving syrup.
While preparing sauce, put nuts in the oven to dry.
Reduce the syrup until it is very thick.
Place nuts in jars. Add cognac to each jar.
Fill jars with syrup and seal.
To candy the nuts they must be dried not once, but three times, dipping them between dryings in the reduced syrup.
After final drying roll them in sugar. Store in tightly covered tins.