How to make marrons glacés
They’re a seasonal treat but marrons glacés, also known as candied chestnuts, can be tricky to find and they’re not cheap to buy. This homemade version takes a few days but the sweet delights are well worth the effort.
Want to roast chestnuts for a savoury recipe? Learn how to cook chestnuts here.
- Blanch 500g fresh chestnuts in boiling water for 4 minutes, drain, then peel while still warm.
- Bring 300g caster sugar and 300ml water to the boil in a heavy-based pan to make a syrup. Simmer for 10 minutes, then add the chestnuts and simmer for 7-8 minutes.Take off the heat and leave to stand overnight in the syrup.
- The next day, bring the chestnuts/syrup back to the boil, cook for 1 minute, then remove from the heat and cool. Repeat the boiling and cooling process 2 or 3 times over the next couple of days until all the syrup is absorbed.
- Preheat the oven to around 70°C, spread the candied chestnuts on a tray covered with baking paper, then pop into the oven. Prop open the door and leave for 2 hours or until firm.