Marron Glacé is a French confection made from chestnuts that are sweetened and then soaked in alcohol to prevent them from turning rancid. Chestnut liquor, also called marrons glacés liqueur, is usually made with cognac or Armagnac. It can be used as an after-dinner drink or dessert wine.
Marron glacé is a French dessert that is made from chestnuts, sugar, and water. It can be eaten hot or cold. The candied chestnuts are often served as part of the Christmas holiday meal.
Make a batch of marron glacé if you want to make a decadent, luxurious treat this winter. These ultra-sweet, nutty snacks originated in France and northern Italy, where they’re popular around the holidays.
Marrons glacés are costly to purchase, but you can create them at home for a fraction of the price, and they’ll taste even better than anything you can buy in a shop.
The chestnuts are boiled and steeped in syrup multiple times to infuse them with flavor to produce marron glacé. They soak up all of the syrup over a few days before being dried in the oven. Making handmade marron glacé takes three to four days, but it’s definitely worth the effort! Here’s all you need to know about it.
What is the meaning of Marron Glacé?
Candied chestnuts are known as marron glacé. The origins of this immensely famous sweet delicacy may be traced back to France and northern Italy, which are known for their high-quality chestnuts.
The texture of marron glacé is wonderfully soft and sensitive, with a dusty brown color. Despite its time commitment, creating marron glacé at home is really simple, so why not try it?
Which Chestnuts Are Best for Marron Glacé?
Large, high-quality chestnuts are the ideal for marron glacé. Italy is known over the globe for its outstanding chestnuts, and if you can locate them, they are unquestionably the finest. Castagne or marroni are good choices.
Step-by-Step Instructions for Making Marron Glacé
Making marron glacé at home takes a little patience, but it’s well worth it! Begin by boiling and cooking the chestnuts for 10 minutes. Remove the thin skin off the chestnuts after draining the water. When the chestnuts are hot, it’s easy to remove the peel.
In a saucepan, mix the sugar, 2 12 cup water, and vanilla. Bring the mixture to a boil, stirring regularly to aid in the sugar’s dissolution. Cook for 5 minutes, or until a syrup develops. Bring the syrup back to a boil after adding the chestnuts. For approximately 10 minutes, keep stirring the chestnuts in the syrup, then transfer everything into a jar. Using cling film or a paper towel, cover the container loosely.
Now it’s time to wait – the chestnuts will need to soak in the syrup for 12 to 18 hours. Boil the mixture for a few minutes after the time has gone, then pour the chestnuts and syrup back into the container and cover for another 18 to 24 hours.
Repeat the boiling and soaking procedure three to four times more, or until the chestnuts have completely absorbed all of the sweet, delightful syrup. Place the chestnuts on a baking dish after the syrup is gone.
Preheat the oven to 250 degrees Fahrenheit. Turn off the heat and place the chestnuts in the oven. Allow the chestnuts to dry in the oven for 45 minutes to an hour. Voila! Ideal marron glacé to offer as a gift or to keep for yourself!
Advice on How to Make the Best Candied Chestnuts
If any of the chestnuts fall apart when you’re candying them, don’t worry. Save them as a treat for yourself and your family, or give them all as presents to your friends and family.
With a cup of tea or coffee, enjoy marron glacé as a treat.
When the chestnuts are heated, it’s easier to peel them.
Make sure your marron glacé is made with fresh chestnuts.
Other flavorings may be added to marron glacé to create distinct versions. Use fruit brandy like pear, plum, or cherry brandy, or Calvados or rum instead.
Candied Chestnuts: How to Store Them
Keep your candied chestnuts for up to 3 weeks in an airtight container in a cold, dry area.
In a saucepan, combine the chestnuts with just enough water to cover them. Bring the water to a boil, then add the chestnuts and simmer for 10 minutes.
Drain the chestnuts and set aside.
The skins of the chestnuts should be removed.
In a saucepan, combine the sugar, 2 12 cup water, and vanilla extract. Bring to a boil, continually stirring. Cook for 5 minutes, or until the liquid has reduced to a syrup.
Return the liquid to a boil after adding the chestnuts, stirring constantly.
Cook, stirring occasionally, for 10 minutes. Fill a jar halfway with the chestnuts and syrup. Cover it loosely. Soak the chestnuts for 12 to 18 hours in the syrup.
In a saucepan, combine the chestnuts and syrup. Bring to a boil, then reduce to a simmer for 2 minutes. Place the mixture back into the container.
Allow the chestnuts to soak in the syrup for another 18 to 24 hours, covered loosely. Rep 3–4 times more until the chestnuts have absorbed all of the syrup.
Place the chestnuts on a baking dish after the syrup is gone. Preheat the oven to 250 degrees Fahrenheit. Turn off the heat and place the chestnuts in the oven. Preheat the oven to 350°F and bake the chestnuts for 45 to 1 hour.
To soak your chestnuts in the syrup, use a medium-sized jar.
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Marron Glacé (Candied Chestnuts) is a dessert that is made by coating fresh chestnuts in sugar and then cooking them. The candied chestnuts are then usually served with whipped cream, ice cream or chocolate sauce. Reference: candied chestnuts recipes.
Frequently Asked Questions
Why are candied chestnuts so expensive?
A: I dont know.
What are sugared chestnuts called?
A: I am not sure if you mean sugared chestnuts as in the food or on a person. If it is the latter, this would be called gold-tooth.
What do marron glace taste like?
A: It tastes like the worlds best custard.
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