A marron glacé is a confection that includes a chestnut candied in sugar syrup and glazed. It can be used as an ingredient in several desserts, although they can be served on their own too.
Invented in northern Italy and southern France, marrons glacés are known to have a woody fragrance and a nutty flavor.
Origin & Cultural Significance
Marrons glacés are believed to have originated in the chestnut-growing regions of northern Italy and southern France soon after the campaigners came back to Europe with sugar. The use of sugar enabled the formation of several unique confectioneries.
However, it is believed that the first time this dish was probably consumed was around the start of the 15th century in Piedmont, which then spread to other regions.
North Italian Marron Glace Recipe
Yield:
18
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Additional Time:
3 days
Total Time:
3 days 1 hour 50 minutes
Ingredients
- Fresh chestnuts (shelled) - 2 lb
- Water - 2 1/2 cups
- Sugar - 2 lb
- Vanilla - 1 tsp
Instructions
- Begin by gathering all the ingredients.
- Now, take a large pan and place the chestnuts in it. Pour enough water to cover them. Bring the water to a boil and allow the chestnuts to boil for about 10 minutes.
- Once done, take out the chestnuts and throw away the cooking liquid.
- Next, take a clean dish towel and use that to get rid of the skin of the cooked chestnuts. Make sure to be cautious, as they might still be hot. However, it is important to note that the skin can be easily removed immediately after they have been boiled.
- Take another pan and bring 2 1/2 cups water to a boil. Add the granulated sugar and vanilla to the water, making sure to stir continuously.
- Cook the sugar concoction for about 5 minutes, stirring occasionally.
- Allow the chestnuts to cook for about 10 minutes, stirring often.
- It's time to add the chestnuts to the boiling sweet liquid and stir until everything comes to a boil.
- Once done, transfer the chestnuts along with the sugar syrup to a large container and lightly cover it.
- Let the chestnuts rest in the syrup for about 12 to 18 hours. This will help them absorb the sweet liquid.
- After the candied chestnuts have soaked up the syrup, place them, along with syrup, into a clean pan. Allow the ingredients to boil for about 2 minutes. Take it off the heat.
- Now, transfer the mixture in the same vessel you let the chestnuts soak in before. Cover lightly for approximately 18 to 24 hours.
- Repeat the complete procedure about 3 to 4 times. Remember to boil them for 2 minutes, then let them absorb for up to 18 hours until the sweet liquid has been completely soaked up by the chestnuts.
- When there’s no liquid left, start baking the chestnuts in a preheated oven at 250 F. Assemble them on a parchment-lined baking sheet.
- Keep the baking sheet in the oven and put off the heat. Let the chestnuts dry in the oven. This should take you about 45 minutes to 1 hour until they have toughened up and the surfaces are dry.
- Remember to store in an airtight container, or if preparing for gifts, place into paper cases and box or simply cover in cellophane.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 77gFiber: 3gSugar: 56gProtein: 2g