Marron glacé

A chestnut candied in sugar syrup and then glazed, with a melting flesh and delicate flavor. It's a festive confection specialty, especially from the Ardèche and northern Italy, given at Christmas.

3 h
10 servings
Advanced
Pricier
🇮🇹 Italy

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Instructions

Score each chestnut on the rounded side, boil them for 10 minutes in a pan of water, then peel them while hot, removing the brown skin.
Cook the peeled chestnuts in simmering water for 20 minutes to soften them, then drain.
Make a first syrup with 200 g sugar and 25 cl water, bring to a boil and submerge the chestnuts in it for 1 hour over low heat, without boiling.
Drain the chestnuts and make a more concentrated syrup with 400 g sugar, 75 cl water, the vanilla and the lemon.
Return the chestnuts to this syrup and let them candy for 2 hours over very low heat, making sure they stay submerged.
Leave them to cool in the syrup overnight, then drain them on a rack.
Make a final syrup with 200 g sugar and 1 tablespoon water, cook to 115 °C, then coat them one by one.
Let them dry on an oiled rack and store in an airtight box.