Marrons Glacés are delectable confections popular in France and Northern Italy, where they are consumed as candies or added to an infinite variety of recipes.
Marrons Glaces

Marrons Glacés
Recipe type: Dessert
Cuisine: French
Serves: 2 pounds
  • 2 pounds chestnuts, shelled
  • 2 pounds granulated sugar
  • 2 1/2 Cups water
  • 1 teaspoon vanilla extract
  1. Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes. Drain the chestnuts and discard the cooking liquid. Using a clean towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts.
  2. In a separate pan, bring the 2 1/2 cups water, granulated sugar, and the vanilla to a boil, stirring constantly. Continue cooking the sugar mixture, stirring occasionally, for 5 minutes.
  3. Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil. Continue cooking the chestnuts, stirring frequently, for 10 minutes. Pour the candied chestnuts, along with the vanilla sugar syrup into a large container, and loosely cover it. Allow the chestnuts to soak in the syrup for 12 to 18 hours.
  4. Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes, and then soaking the mixture, loosely covered, for 18 to 24 hours. Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts.
  5. Preheat an oven to 250 degrees F and arrange the candied chestnuts on a parchment-lined baking sheet. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour, until they have firmed up and the surfaces of the nuts are dry.
Chestnuts are relatively easy to peel, though some find it difficult.

First, you'll need a knife to do the job. We recommend a short, sharp knife.
Score the nut on its flat side now. Why the flat side instead of the curved side? No particular reason except that it's easier that way and you're less likely to cut yourself in the process.

You'll probably be able to tell when you're through the leather-like shell. It will feel hollow. You don't want to penetrate the nut itself.

You may boil or roast the nuts now or, attempt to cut the shell around, so that the shell is in four pieces. Using the knife, try to separate the shell from the pellicle (inner fuzzy shell). Separate the shell from the pellicle and begin to pull the shell away. Don't worry about the pellicle. It will be removed in the first step of this recipe.

To boil the chestnuts, put them in a large pot, covered with water. Bring to a boil and cook for 10 minutes at full boil. Drain completely. The outer shell will come right off, leaving the pellicle. Then follow the first step in the recipe.

To roast them, place the chestnuts on a baking sheet or jelly roll pan and roast in a preheated 350 degrees F oven for 25 to 30 minutes.


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