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Marrons Glacés are candied chestnuts. The chestnuts used are "marrons", not "châtaignes" (see entry on Chestnuts for the difference)

The chestnuts are peeled, then either dipped in a syrup and dried in an oven, or soaked in syrup and vanilla for a week, then dried.

They are usually sold individually wrapped inside a sealed box. Once the sealed box is opened that they come in, they tend to dry out pretty quickly, despite the individual wrapping. They are very expensive.

There are many recipes for making your own, but all are very labour intensive.

Cooking Tips
Marrons Glacés that have dried out and crystallized can be chopped up and used as a topping for ice cream.

History
Marrons Glacés were invented in the 1600s during the reign of Louis XIV by a confectioner in Paris.

Language Notes
Marrons Glacés means literally "glazed chestnuts".

Also called:

See Also:

Chestnuts

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