How to make marrons glacés at home!
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.
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.
When ready, drain the marrons glacés and put them on a wire rack.
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.
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!