Use only large perfect chestnuts.
Select 12, and carefully remove both outer shell and inner skin, leaving the chestnuts whole and undamaged.
Boil them in water until they are just tender.
Make a syrup by stirring 4 oz.
of sugar into 2 tablespoonfuls of water and simmering until it thickens; when it clings to the fingers (moistened) in ribbon-like strands add the chestnuts.
Boil for 1 minute.
Then drain the chestnuts, and keep them hot.
Now boil the syrup up again till it returns to the same brittle state: then add the chestnuts for the second time.
Repeat boiling and drain the chestnuts.
Repeat this procedure 5 or 6 times, until all the syrup is used up.
Do not neglect to drain the chestnuts after each dipping.