Marron Glacé
Marron Glacé: Candied Chestnuts the French Way
There’s no dessert more regal than Marron Glacé, the glistening candied chestnuts once served at French royal banquets and winter markets across Europe. At Dee’s Nutz and Berries, we see it as the ultimate way to showcase our chestnut harvest (expected around 2030). Slowly simmered in syrup over several days, these tender, sugar-glazed chestnuts are equal parts rustic and refined—perfect for gifting, garnishing desserts, or savoring on a quiet winter evening.
Chestnuts are uniquely starchy among tree nuts, making them ideal for absorbing flavor while staying firm and satisfying. Fun fact: Marron Glacé dates back to 16th-century Italy and became wildly popular in France by the 1600s. Traditionally sold in decorative paper, they’ve long been associated with luxury, patience, and celebration.
If you’d like a closer look at how this delicacy fits into French culinary tradition, France Today’s guide to Marron Glacé offers charming context and cultural history.
Marron Glacé: Candied Chestnuts the French Way
🌰 Ingredients for Marron Glacé
- 1 lb (about 450g) fresh or vacuum-packed whole chestnuts (peeled)
- 2½ cups granulated sugar
- 1½ cups water
- 1 tsp vanilla extract or 1 vanilla bean
- Optional: 1 Tbsp orange zest or 1 tsp rum for a flavor twist
🍯 Instructions for Marron Glacé
- Precook the Chestnuts (if raw): Score an “X” into the shell of each chestnut and boil them for 10 minutes. While still warm, carefully peel off both the outer shell and inner skin. Handle gently to avoid breaking them. If you’re using vacuum-packed peeled chestnuts, you can skip this step.
- Prepare the Syrup: In a saucepan, combine 2½ cups sugar, 1½ cups water, vanilla (extract or bean), and optional orange zest or rum. Bring to a gentle boil, then reduce to a simmer and cook for 5 minutes.
- First Simmer: Add the peeled chestnuts to the syrup and simmer gently for 10 to 15 minutes. Turn off the heat and let the chestnuts soak in the syrup overnight, covered.
- Repeat Simmering Over Several Days: For the next 3 days, remove the chestnuts, reheat the syrup to a simmer, return the chestnuts, and simmer for 5 to 10 minutes. After each simmer, let them soak in the syrup overnight. This process allows the syrup to slowly absorb into the chestnuts.
- Dry the Chestnuts: On the final day, carefully transfer the chestnuts onto a parchment-lined tray. Let them air dry for 1 to 2 hours, or finish them in a low oven at 140°F (60°C) for 45 to 60 minutes. They should be dry to the touch but still glossy.
🍁 From the Orchard Tip
- Flavor boost: Swap vanilla for cinnamon or star anise during syrup making.
- Use in baking: Chop and fold into cookies, pastries, or serve with whipped cream and poached pears.
- Storage tip: Store in an airtight tin or wrap individually. Keeps up to 2 weeks.
- Gifting idea: Place in parchment cups and gift in glass jars tied with twine and a farm story card.
More to Savor from the Orchard
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