What will you do with them? I like them added to crumble topping, and I have a nice jam recipe, but I never managed to crack marron glacé even when I had an Aga (which supposedly makes it really easy).
Discussion
I like roasted in muesli and flapjacks. What goes wrong with the glace?
I never managed to get the texture quite right, as if the sugar syrup didn’t go into the fruit properly. They weren’t unpleasant, just not right. This was following Mary Berry’s recipe, and she was an expert Aga cook before she was really famous.
Are they cooked first? I can imagine that texture. Have had a similar problem with marmalade and tough peel