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Marrons glacés arranged in paper cups with a glossy sugar coating.

Marrons Glacés Recipe (Candied Chestnuts)

Soft, glossy Marrons Glacés with a delicate vanilla scent and gentle sweetness, slowly infused in syrup, perfect for serving at Christmas or alongside coffee after a special meal.

Course: Dessert
Cuisine: French
Author: Recipe adapted from Sucrissime

Ingredients

  • 1 kg – 2.2 lbs large chestnuts – peeled
  • 2 litres – 8 cups water
  • 2 kg – 4.4 lbs brown sugar
  • 1 tsp vanilla extract
  • icing sugar – for glazing

Instructions

  1. Place the peeled chestnuts in a mesh bag to help keep them intact during cooking and make them easier to lift out of the syrup. Set aside.

  2. Put the brown sugar, water, and vanilla extract in a pot and bring to a boil. Let the syrup boil for 4 to 5 minutes, then add the chestnuts. Boil for 1 minute, then turn off the heat. Weigh the chestnuts down with a small plate or similar weight. Cover the pot and leave them to steep for 24 hours.

  3. The next day, remove the chestnuts and set them aside. Reheat the syrup and bring it to a boil. Simmer for 4 to 5 minutes, then return the chestnuts and simmer for 3 minutes. Turn off the heat, weigh them down again, cover, and leave them to steep for another 24 hours.
  4. Repeat this process daily until the chestnuts look glazed and glossy. This usually takes about 4 days.
  5. When ready, drain the marrons glacés and place them on a wire rack to dry slightly.
  6. Mix icing sugar with a little water to form a light glaze, then coat the marrons evenly. Leave them to dry on the wire rack for 24 hours before eating or storing in an airtight container.

Recipe Notes

  • If using raw (unpeeled) chestnuts, score them on the flat side, cutting halfway through the shell until you reach the flesh. Boil them for 10 minutes, then turn off the heat. Peel them while still hot, as they become harder to peel once cooled. Keep the remaining chestnuts in the hot water while you work. Remove both the outer shell and the inner skin.
  • I like the look of marrons glacés without the icing sugar glaze, as they look shinier. However, if you’re not going to eat them straight away, I suggest coating them with the glaze, as it helps keep them softer.
  • They keep fresh for only a few days, so it’s best not to make too many, though mine always disappear quite quickly!