Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Christmas / MARRONS GLACÉS

MARRONS GLACÉS

December 18, 2012 By Manu 5 Comments

Marrons glacés

Whenever I think of marrons glacés, I think of Christmas. They are not Italian, as you would have guessed by the name, but these delicious little chestnut sweets are a very common treat at Christmas time in Italy. I am big fan of chestnuts in general and I really enjoy chestnut sweets of all kind, but coming across marrons glacés here in Sydney is not that easy and even when you do find them, they are really expensive. Needless to say, I decided to try and make my own. Making marrons glacés is actually quite easy, the only problem is to find the “right” chestnuts. They need to be big and of good quality. I am sorry to say, I haven’t found the perfect chestnuts yet… here, they are not very big and are very brittle, so they tend to break when making marrons glacés. I also tried to make them with pre-cooked chestnuts, but they too were quite small. Anyhow, the taste was perfect and they were gone in… minutes! Serve them for Christmas or use them to make Mont Blanc or my Easy Meringue Pie.

Marrons glacés

5 from 1 vote
Print

Marrons Glacés

How to make marrons glacés at home!

Course Dessert
Cuisine French
Author Recipe adapted from Sucrissime

Ingredients

  • 1 kg – 2.2 lbs. big peeled chestnuts
  • 2 lt – 8 cups water
  • 2 kg – 4.4 lbs. brown sugar
  • 1 tsp vanilla extract

Instructions

  1. If you buy raw chestnuts you will need to peel them. To do this, lay the chestnuts on their flatter side and cut or score halfway around the outer shell until you get to the flesh of the nut. Cook them in boiling water for 10 minutes. Put the fire off and, as soon as you can handle them without getting burnt, start peeling the chestnuts one by one (do this while still hot or they will be hard to peel). Leave the remaining chestnuts in their cooking liquid while peeling them. You need to remove both the outer and the inner skins.
  2. When you are ready to make your marrons glacés, I suggest you put the peeled chestnuts in a little net bag (I used a lemon bag, washed and dried) as this will prevent them from breaking into small pieces during the process and it will also make it easier for you to take the chestnuts out of the syrup. Keep them aside.

  3. Put the brown sugar, water and vanilla extract in a pot and bring to a boil. Let the syrup boil for 4-5 minutes and then add the chestnuts. Let them boil for 1 minute, then put the fire off. Weigh the chestnuts down and cover the pot. Let them steep in the syrup for 24 hours.
  4. The following day, take the chestnuts out of the syrup and keep them aside. Re heat the syrup and bring it to a boil. Simmer for 4-5 minutes, then add back the chestnuts and let them simmer for 3 minutes. Put the fire off, weigh the chestnuts down and cover the pot. Let them steep in the syrup for 24 hours.

  5. The next day, repeat the same procedure and keep doing so until the chestnuts look glazed. Mine took 4 days to turn into marrons glacés.
  6. When ready, drain the marrons glacés and put them on a wire rack.

  7. Mix some icing sugar with water and coat the marrons with it. Let them dry on the wire rack for 24 hours before eating them or storing them in an airtight container.

Recipe Notes

I like the look of the marrons glacés without the icing sugar glaze as they look more “shiny”. However, if you are not going to eat them straight away I suggest you coat them with the glaze as that will help keep them softer.
They keep fresh only for a few days, so I suggest not to make too many… though mine always finish pretty fast!

Marrons glacés

Share

Related Posts:

  • Croquembouche
  • White Chocolate and Violet Truffles
  • TRUFFLE HONEY & VANILLA CRÈME BRÛLÉE
  • CHESTNUT RUM MOUSSE
  • CRÈME BRÛLÉE

Filed Under: Christmas, Desserts, French, Snack, Special Occasions, Tea Time Tagged With: candied fruits, chestnuts, Christmas, dessert, France, French, icing sugar, Marrons Glacés, Special Occasions, sweets

« CHOCOLATE FUDGE
BISCOTTI DI FICHI – FIG COOKIES »

Comments

  1. Nuts about food says

    December 18, 2012 at 10:59 pm

    I thought making marrons glacés was a really complex, lengthy procedure. Well, lengthy it is but easier than I thought… Do you think one could buy dried chestnuts and soak them?

    Reply
  2. Sam Raia says

    February 15, 2015 at 4:32 pm

    Dear Sir/Madam

    How can I prevent my marrons glace from drying out? I would like them to come out tender rather than dry. Where in the process do I go wrong?

    Please, advice. The most important tip for me is to keep the chestnuts from drying out and becoming very hard.

    Thank you so much,

    Sam

    Reply
  3. Pat says

    December 10, 2018 at 1:26 pm

    Actually marrons glaces are a Northern Italian (Piedmont region) and Southern French specialty. Both areas are chestnut growing areas. Marroni is the type of chestnut used for this sweet treat.

    Reply

Trackbacks

  1. Salade Lyonnaise (Warm Bacon and Egg Salad) • Curious Cuisiniere says:
    April 13, 2020 at 5:01 pm

    […] Lyonnaise dishes include coq au vin, saucisson de Lyon (a kind of sausage), and marrons glaces (candied […]

    Reply
  2. Salade Lyonnaise (Warm Bacon and Egg Salad) • Curious Cuisiniere – Tantalizas says:
    April 23, 2020 at 6:32 pm

    […] Lyonnaise dishes include coq au vin, saucisson de Lyon (a kind of sausage), and marrons glaces (candied […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more