📝 About This Recipe
Originating from the courts of 16th-century France and Northern Italy, Marrons Glacés are the pinnacle of the confectioner’s art. These tender, translucent chestnuts are slow-simmered over several days in a vanilla-infused sugar syrup until they achieve a fudge-like texture and a brilliant, amber glow. It is a labor of love that transforms a humble forest nut into a sophisticated, melt-in-your-mouth delicacy perfect for holiday gifting.
🥗 Ingredients
The Chestnuts
- 1 kg Fresh Whole Chestnuts (Look for large, heavy nuts with shiny shells; 'Marron' variety is best)
- 2 liters Water (For the initial parboiling)
The Candying Syrup
- 1 kg Granulated White Sugar (High-quality extra fine sugar works best)
- 1 liter Filtered Water (To create the base syrup)
- 200 grams Glucose Syrup (Prevents crystallization during the long process)
- 1 whole Vanilla Bean (Split lengthwise, seeds scraped)
- 2 tablespoons Cognac or Dark Rum (Optional, for a deeper aromatic profile)
The Final Glaze
- 1/2 cup Reserved Candying Syrup (Taken from the final day's pot)
- 50 grams Icing Sugar (Sifted)
👨🍳 Instructions
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1
Prepare the chestnuts by scoring a horizontal slit across the rounded side of each shell. Place them in a pot of cold water, bring to a boil, and simmer for 10 minutes. Peel them while still hot, removing both the hard outer shell and the thin brown inner skin (pellicle) carefully to keep the nut whole.
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2
Place the peeled chestnuts in a single layer in a wide, heavy-bottomed saucepan. Cover with fresh water and simmer gently for 15-20 minutes until tender but not falling apart. Drain carefully.
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3
In a clean pot, combine 1kg sugar, 1 liter filtered water, glucose syrup, and the vanilla bean (seeds and pod). Bring to a boil, stirring until sugar dissolves, and simmer for 5 minutes.
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4
Gently lower the cooked chestnuts into the syrup. If you have a wire basket or cheesecloth, wrap them loosely to prevent them from knocking against each other. Bring to a boil for 1 minute, then remove from heat, cover, and let sit for 24 hours.
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5
Day 2: Remove the chestnuts. Bring the syrup back to a boil to concentrate it slightly. Return the chestnuts, boil for 1 minute, then turn off the heat. Cover and rest for another 24 hours.
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6
Day 3: Repeat the process. The syrup will become noticeably thicker and darker as the water evaporates and the sugar penetrates the nut's core.
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7
Day 4: Repeat the process once more. At this stage, add the Cognac or Rum if using. The chestnuts should begin to look translucent.
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8
Day 5: Perform the final boil for 1 minute. Turn off the heat and let them sit in the syrup until completely cooled to room temperature.
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9
Preheat your oven to 120°C (250°F). Carefully lift the chestnuts out of the syrup and place them on a wire cooling rack set over a baking sheet.
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10
Whisk 1/2 cup of the hot syrup with the icing sugar to create a thin glaze. Quickly dip each chestnut into this glaze or brush it over them to ensure a thin, even coating.
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11
Place the rack in the oven for 5-8 minutes. This 'sets' the glaze into a crackly, crystalline shell without cooking the nut further.
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12
Allow the Marrons Glacés to cool and dry completely in a draft-free area for at least 12 hours before wrapping individually in gold foil or parchment paper.
💡 Chef's Tips
Use the largest chestnuts you can find, as they withstand the long cooking process better than small ones. If a chestnut breaks, don't worry—save the pieces to fold into vanilla ice cream or use as a topping for Mont Blanc dessert. Never let the syrup reach a hard rolling boil while the nuts are inside; a gentle simmer prevents the nuts from disintegrating. Ensure the chestnuts are always fully submerged in the syrup during the resting periods to prevent them from drying out. Store the finished Marrons Glacés in an airtight container in a cool, dry place; they will keep for up to 3 weeks.
🍽️ Serving Suggestions
Pair with a small glass of aged Tawny Port or a smoky Highland Scotch. Serve as a decadent accompaniment to a cup of thick, Parisian-style hot chocolate. Place individual chestnuts in pleated paper candy liners for an elegant after-dinner mignardise. Crush one over a scoop of high-quality vanilla bean gelato for a textural contrast. Wrap in gold foil and gift in a wooden box for a truly luxurious homemade present.