Hungarian Chestnut Bonbons (Geszienyegolyok)

• 1-1/2 lb. chestnuts, cut an X through the skin before boiling-- then boil till soft, shell and skin them
• 1 tbsp. rum
• brandy
• 2-1/4 cup sugar
• 1/3 cup water
• 1 tbsp. light corn syrup
• Vanilla Sugar (confectioners')

1. Puree chestnuts in a food mill, processor or through a sieve, and mix in rum to taste.
2. Combine sugar, the water and corn syrup in a small heavy-bottomed saucepan and bring to a boil.
3. Boil slowly, uncovered and without stirring, until mixture forms a hard ball when a little is dropped into cold water, or until it reaches 270 degrees F. on a candy thermometer.
4. Stir syrup into chestnuts, and when mixture is cool enough to touch, roll it into chestnut shapes.
5. Dredge with sugar, cool completely, dredge with a little more sugar and wrap each chestnut in bright foil.
6. Makes about 6 dozen bonbons.
7. VANILLA SUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.
8. Close jar tightly and let stand for 48 hours before using.
9. Replenish sugar as it is used up.
10. Use as called for in individual recipes.
11. Beans need replacing only after 4 or 5 months.
12. Visions of SugarPlums ..Sheraton

chestnuts, rum, brandy, sugar, water, light corn syrup, vanilla sugar

Taken from www.foodgeeks.com/recipes/20415 (may not work)