MARRON GLACE

The first time I had marron glace (candied chestnuts in french) was as a spread in a crepe in Paris. I was hooked, it was my favourite thing. Whenever I got waffles or crepes, I would get it with marron spread on it.

Then I started seeing candied chestnuts around at Christmas time. I wanted to buy them, but they are crazy expensive, $41.95 for 8! That’s when I looked into how to make them. It’s easy, and with only a few ingredients. It does take a few days to make though. However, the end result was totally worth it and I made a lot of them for less the $40.

MARRON GLACE

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Ingredients

400 grams Chestnuts
2 cups Organic sugar
2 cups Water
1 tsp Vanilla extract
1/2 tsp Vanilla beans
1/8 tsp Salt

Instructions

In a medium pot, bring the water, sugar,vanilla beans and vanilla to a boil stirring constantly for 5 minutes.
Bring the sugar syrup to a boil and add the chestnuts. Stir until the whole mixture returns to a boil.
Bring down to a simmer and let cook for 10 minutes, frequently stirring so they don’t burn.
Take off the heat and leave on your stove top. Let cool then cover and allow the chestnuts to soak in the syrup for 24 hours.
This time boil them for 5 minutes and then take of the heat, let cool, and cover 24 hours.
Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts.
Once the chestnuts have absorbed the syrup, it's time to bake them.
Preheat an oven to 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 1 hour until they have firmed up and the surfaces of the nuts are dry.
Store the marron glace in an airtight container or if making for gifts, put into paper cases and box, or wrap in cellophane.