Marron Glacé Recipe: How to Make Candied Chestnuts at Home
Candied chestnuts, known as Marron Glacé, are a luxurious French delicacy that transforms sweetened chestnuts into an irresistible treat.
This recipe guides you through creating glazed chestnuts with a perfectly caramelised coating, making them ideal for festive celebrations or as homemade gifts. Unlike store-bought versions, these homemade candied chestnuts ensure freshness and superior flavour.
What Are Marron Glacé?
The tradition of Marron Glacé dates back to the 16th century in France and Northern Italy, where chestnuts were abundant.
These glossy, sugar-coated candied chestnuts require patience but reward you with a melt-in-the-mouth texture and deep caramelised sweetness. While the process spans four days, each step is simple and requires minimal effort.
Ingredients for Marron Glacé
To achieve the best results, selecting high-quality ingredients is crucial. Here is what you will need:
Chestnuts:
- Fresh chestnuts: Choose plump, smooth, and unblemished chestnuts. Avoid any that feel hollow or have dry skins.
- French Marrons: These are the best variety due to their larger size and tender texture. Italian chestnuts are a great alternative.
- Pre-cooked chestnuts: A time-saving option, but ensure they contain no added sugar or preservatives.
Syrup:
- Water: Equal parts of water and sugar form the base of the syrup.
- Vanilla pod: A split vanilla bean enhances the syrup’s flavour.
- Sugar: Cane sugar is ideal, but granulated white or brown sugar can also be used.

How to Make Marron Glacé
Step 1: Preparing the Chestnuts
- Score the chestnuts: Use a sharp knife to make an ‘X’ cut across the middle of each chestnut.
- Boil the chestnuts: Place them in a saucepan with cold water, bring to a boil, and cook for 15-20 minutes.
- Peel while warm: Remove from hot water and carefully peel the shell and fuzzy skin.
Step 2: Making the Sugar Syrup
- Prepare the syrup: In a saucepan, dissolve sugar in water over medium heat.
- Add vanilla: Stir in the vanilla bean and simmer for 5 minutes.
Step 3: Cooking the Chestnuts in Syrup
- Simmer the chestnuts: Add peeled chestnuts and gently simmer for 10 minutes.
- Rest for 24 hours: Cover and let the chestnuts soak in the syrup overnight.
- Repeat the process: Heat and simmer the candied chestnuts daily for 3 more days.
Step 4: Drying and Storing
- Drain and arrange: Use a slotted spoon to transfer glazed chestnuts onto a wire rack.
- Oven-dry: Bake at the lowest temperature (around 50°C) for 1 hour or until no longer sticky.
- Store properly: Wrap each candied chestnut in parchment paper and keep in an airtight container.
How to Store and Freeze Marron Glacé
- Refrigeration: Store in an airtight container in the fridge for up to a week.
- Freezing: Freeze for up to a month, ensuring each chestnut is individually wrapped.

Ways to Enjoy Marron Glacé
- Desserts: Serve with vanilla ice cream or incorporate into cakes and pastries.
- Gift Idea: Wrap in decorative boxes for an elegant homemade present.
- Snacking: Enjoy as a luxurious treat alongside tea or coffee.
FAQs About Marron Glacé
What is the best type of chestnut for Marron Glacé?
French Marrons are the best choice, but Italian chestnuts work well too.
Can I speed up the Marron Glacé process?
The soaking process is essential, so rushing it may affect the texture.
How can I prevent chestnuts from breaking during peeling?
Peel them while warm, and if they become tough, return them to hot water for a few minutes.
Can I use vanilla extract instead of a vanilla pod?
A vanilla pod is preferable as it provides a richer flavour.
Why do my candied chestnuts stay sticky?
Ensure they dry fully in the oven or leave them out to air-dry longer.
Reference Links
- History of Marron Glacé
- Best Chestnuts for Cooking
- Step-by-Step Chestnut Peeling Guide
- Alternative Ways to Candy Chestnuts
- Storing and Freezing Candied Nuts
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