|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fire-roasted chestnuts have a wonderful woody aroma and nutty flavor. Candied chestnuts are their luxurious French-born cousins, served on special occasions as an indulgent treat. Famously made at the Berthillon Glacier in Paris, they usually sell out this dreamy concoction within hours.
Our wonderful recipe for candied chestnuts brings their unique and warmly sweet flavor into your kitchen. Making these marrons takes quite a bit of time, 3 to 4 days of commitment, but the active cooking time is, in fact, less than 30 minutes total. You'll be happy you tried! Wrap them in special boxes and give them away as holiday treats or baby or bridal shower favors, or bring them to holiday parties or Christmas potlucks.
- 2 pounds fresh chestnuts (shelled)
- 2 1/2 cups water
- 2 pounds granulated sugar
- 1 teaspoon vanilla
Gather the ingredients.
Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.
Drain the chestnuts and discard the cooking liquid.
Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be a hot, but right after they've been boiled is when removing the skin is the easiest.
In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.
Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.
Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.
Continue cooking the chestnuts, frequently stirring, for 10 more minutes.
Pour the candied chestnuts along with the syrup into a large container and loosely cover it.
Allow the chestnuts to soak in the syrup for 12 to 18 hours.
Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.
Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.
Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.
Once there's no more liquid, it's time to bake the chestnuts in a preheated oven at 250 F.
Arrange the candied chestnuts on a parchment-lined baking sheet.
Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.
Store the marrons glace in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane.