Classic French Marrons Glacé - Candied Chestnuts
https://www.thespruceeats.com/marrons-glace-candied-chestnuts-recipe-1375145
https://www.thespruceeats.com/marrons-glace-candied-chestnuts-recipe-1375145
By Rebecca Franklin
Yield: 2 pounds (18 servings)
If chestnuts roasting over a crackling fire evokes happy times and holidays, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. So beloved is the flavor in France, which the Berthillon Glacier in Paris usually sells out of their dreamy marron glacé within hours.
Yield: 2 pounds (18 servings)
If chestnuts roasting over a crackling fire evokes happy times and holidays, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. So beloved is the flavor in France, which the Berthillon Glacier in Paris usually sells out of their dreamy marron glacé within hours.
Bring the unique, warmly sweet flavor into your kitchen with this fabulous candied chestnuts recipe. Making the Marrons takes quite a time and the commitment of time over a few days to get to the delicious finish, though the active cooking time is, in fact, less than 30 minutes, in total. Do give it a go, it is worth the effort, and you will be so glad that you did.
Ingredients
2 pounds fresh chestnuts (shelled)
2 1/2 cups water
2 pounds granulated sugar
1 teaspoon vanilla
Steps to Make It
Gather the ingredients.
2 pounds fresh chestnuts (shelled)
2 1/2 cups water
2 pounds granulated sugar
1 teaspoon vanilla
Steps to Make It
Gather the ingredients.
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 dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful they will be a little warm, but that's how they need to be to remove the skin quickly.
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 for 5 minutes, but this time stirring occasionally.
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, frequently stirring, for 10 minutes.
Pour the candied chestnuts, along with the syrup into a large container, and loosely cover it.
Allow the chestnuts to soak in the syrup for 12 to 18 hours.
Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes.
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.
Preheat an oven to 250 F.
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.
Drain the chestnuts and discard the cooking liquid.
Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful they will be a little warm, but that's how they need to be to remove the skin quickly.
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 for 5 minutes, but this time stirring occasionally.
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, frequently stirring, for 10 minutes.
Pour the candied chestnuts, along with the syrup into a large container, and loosely cover it.
Allow the chestnuts to soak in the syrup for 12 to 18 hours.
Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes.
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.
Preheat an oven to 250 F.
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.
Store the marrons glace in an airtight tin or if making for gifts, put into paper cases and box, or wrap in cellophane.
What to Do With Your Marrons Glace
The best thing is to give to friends and family (tempting as it is to keep them) they will love them. The Marrons make a perfect gift or even wedding favor though many will know the time and effort it took to make them, you will.
The best thing is to give to friends and family (tempting as it is to keep them) they will love them. The Marrons make a perfect gift or even wedding favor though many will know the time and effort it took to make them, you will.
Billie C.
Life is a journey not a destination
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