This Chinese version of Marrons Glacé is exceptional, delicious and incredibly useful as a component in desserts or eaten as a snack. Wonderfully delicious!

Use them in cakes, ice cream, pastries, custards, puddings, and even with dishes such as chicken or pork.

Sugared Chestnuts
Prep time
Cook time
Total time
Recipe type: Accompaniments, Dessert
Serves: 4
  • 1 pound shelled whole fresh chestnuts
  • 3 ounces rock sugar, crushed
  • 2 Tablespoons maltose or molasses
  • 2 Cups corn oil
  1. Boil chestnuts until almost tender.
  2. Slowly heat sugar, maltose, and two cups boiling water, add chestnuts, and in one minute, reduce to a simmer. And cook until all this liquid is absorbed, or for about twenty minutes. Then drain chestnuts and put them on a slightly oiled plate.
  3. Heat oil in a deep pan or wok, reduce the heat slightly and add half the chestnuts, frying them until golden. Drain and put in a serving bowl. Then fry the remaining half, drain, mix both batches together, and serve.

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