Marron glacé

Marron glacé

Set some time aside to make these candied chestnuts, they're well worth the effort. Plus, they work perfectly as a stocking filler
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 30 persons



  1. Step 1

    Soak the chestnuts in cold water for 20 mins before carefully scoring a large cross over the tip and extending two-thirds of the way down each chestnut. Do not cut deeply, just enough to cut the shell and the skin underneath.
  2. Step 2

    Bring a pan of water to the boil, add five chestnuts and boil for 8 mins, making sure they are fully submerged. Remove with a slotted spoon and (working quickly and carefully as they will be hot) peel off the shell and inner skin. A tea towel might be helpful at this point. Repeat this process until all the chestnuts are done.
  3. Step 3

    Weigh the peeled chestnuts and then measure out the exact same weight of granulated sugar and water. Put the water and sugar in a large pan and gently heat, stirring until dissolved, about 2-3 mins. Bring to the boil and simmer for 5 mins before adding the chestnuts and continuing to cook for 10 mins. Remove from the heat, cover and leave to cool and soak. This will take a while so best to do overnight.
  4. Step 4

    The next day, remove the chestnuts with a slotted spoon before bringing the pan back to boil, then return the chestnuts and simmer for 2 mins. Remove from the heat, then cover and leave to cool and soak again overnight. Repeat this process twice more over the next two days. Finally, remove the chestnuts with a slotted spoon and arrange over a baking tray lined with baking paper. Leave to dry in a warm place for around 12 hrs before serving or wrapping and storing in an airtight container.