Marrons Glacés are a seasonal treat and have been around for centuries. Back in the 15th century when sugar was first introduced into Europe, cooking with sugar opened up an entire new world of confectioneries and, as a result, the marron glacé was born.
This candied chestnut confection originated from parts of northern Italy and southern France, however there are disputes as to which country invented the first real marron glacé. On one side of the story, it is said that the first candied chestnut was served in the Italian region of Piedmont. While on the other side, the french city of Lyon claim they brought the art of glazed chestnuts around and gave the confection it’s official name, with the last word meaning ‘glazing’.
They are the ultimate sweet treat and, regardless of who created them first, this does not take away the fact that they are absolutely divine! Our Lavolio Marrons Glacés are of Italian provenance, where the chestnuts are handpicked from Montemarano before being glazed to perfection.
If you fancy giving yourself a challenge, try making your own marrons glacés by following the recipe below! And for those less willing to get their hands sticky, you can find our Lavolio Marrons Glacés Collection from September to March.
1. Blanch 500g fresh chestnuts in boiling water for 4 minutes, drain, then peel while still warm.
2. Bring 300g caster sugar and 300ml water to the boil in a heavy-based pan to make a syrup. Simmer for 10 minutes, then add the chestnuts and simmer for 7-8 minutes.Take off the heat and leave to stand overnight in the syrup.
3. The next day, bring the chestnuts/syrup back to the boil, cook for 1 minute, then remove from the heat and cool. Repeat the boiling and cooling process 2 or 3 times over the next couple of days until all the syrup is absorbed.
4. Preheat the oven to around 70C, spread the candied chestnuts on a tray covered with baking paper, then pop into the oven. Prop open the door and leave for 2 hours or until firm.