Auntie's Favorite Glazed Chestnuts

Peel the chestnuts whole, cover with fresh boiling water and a little sugar and cook til tender but not broken, drain. Boil sugar and water without stirring, until syrup begins to discolor, at hard crack stage 300 degreesF. Dip chestnuts in at once, leave for 5 minutes, take out carefully with silver fork, place on warm sieve in warm place. Next day heat syrup, repeat dipping and drying process. Place in tiny paper cases or lift each carefully with a fork so they do not break, put them in a bottle or jar, cover with boiling syrup. Seal and set aside, will keep.