Marrons Glacé (Candied Chestnuts)

Marron glace candied chestnuts recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 90 mins
Soaking: 72 hrs
Total: 73 hrs 50 mins
Servings: 18 servings
Yield: 2 pounds
Nutrition Facts (per serving)
319 Calories
1g Fat
77g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 319
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 77g 28%
Dietary Fiber 3g 9%
Total Sugars 56g
Protein 2g
Vitamin C 13mg 66%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 300mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, three to four 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 sugar

  • 1 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

    Ingredients for marron's glacé candied chestnuts
    The Spruce / Cara Cormack
  2. 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.

    Chestnuts boiling for candied chestnuts recipe
    The Spruce / Cara Cormack
  3. Drain the chestnuts and discard the cooking liquid.

    Drain chestnuts
    The Spruce / Cara Cormack
  4. 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 hot, but right after they've been boiled is when removing the skin is the easiest. 

    Removing skins from chestnuts
    The Spruce / Cara Cormack
  5. In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.

    Stirring sugar, water, and vanilla
    The Spruce / Victoria Heydt
  6. Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.

    Cooking sugar-water mixture
    The Spruce / Cara Cormack
  7. Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.

    Add chestnuts
    The Spruce / Cara Cormack
  8. Continue cooking the chestnuts, stirring frequently, for 10 more minutes.

    Continue cooking chestnuts, stirring frequently
    The Spruce / Cara Cormack
  9. Pour the candied chestnuts along with the syrup into a large container and loosely cover it.

    Store in a loosely covered container
    The Spruce / Cara Cormack
  10. Allow the chestnuts to soak in the syrup for 12 to 18 hours.

    Chestnuts in container soaking
    The Spruce / Cara Cormack
  11. Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.

    Mix chestnuts
    The Spruce / Cara Cormack
  12. Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.

    Soaking chestnuts
    The Spruce / Cara Cormack
  13. 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.

    Saucepan with chestnuts
    The Spruce / Cara Cormack
  14. 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.

    Arrange candied chestnut on parchment-lined sheet to bake
    The Spruce / Cara Cormack
  15. 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.

    Candied chestnuts
    The Spruce / Cara Cormack
  16. Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.

    Marron's glace candied chestnuts
    The Spruce / Cara Cormack


  • If any of your chestnuts break into pieces during the process, no worries, as they taste just as delicious. Keep those tidbits for yourself and give the full, unbroken ones as gifts.