Marrons Glacé (Candied Chestnuts)
A classic French confectionery, candied chestnuts require a lengthy process but yield a delightful treat.
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Instructions
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Start boiling water in a large pan, then cook the chestnuts for 10 minutes and drain them.
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Carefully rub the thin skins off the cooked chestnuts.
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In a separate pan, bring 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly, then continue cooking for 5 more minutes, stirring occasionally.
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Add the peeled chestnuts to the boiling syrup, stir until it returns to a boil, and cook for 10 minutes, stirring frequently.
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Pour the chestnuts and syrup into a container, cover loosely, and soak for 12 to 18 hours.
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Transfer the chestnuts and syrup back to a pan, boil for 2 minutes, then remove from heat.
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Return the mixture to the container, cover loosely, and soak for 18 to 24 hours.
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Repeat the 2-minute boil and subsequent soaking (up to 18 hours) 3 to 4 more times until all syrup is absorbed.
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Preheat the oven to 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.
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Place the baking sheet into the turned-off oven and let the chestnuts dry for 45 minutes to 1 hour until firm and dry.
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Store the finished marrons glacé in an airtight tin.