ISSUE 41, CONFECTIONERY, Part 2: Chestnut Caramels

Chestnut Caramels

In that age before the disappearance of the great eastern chestnut forest in the United States, newspapers abound with recipes for an extraordinary range of chestnut preparations—from deviled chestnuts to chestnut soufflé. Because the American chestnut tasted sweeter than the Spanish, Italian, Japanese, or Chinese varieties (all of whic…