Crème de Marrons maison. 1 bag of chestnut or about 567 gr. 1 3/4 C sugar 1/2 C water 1 T vanilla Cook sugar and water til completely dissolved. Use 1/4 C of sugar mix and empty it over the chestnuts. Puree the chestnuts. Set aside. Cook remaining sugar til “bubbles” are big. Add puree and vanilla. Cook on LOW til very thick and will not fall off a spoon.