Marron glacé

A whole chestnut slowly candied in sugar syrup and finished with a shiny glaze.

Marron glacé: Glossy whole candied chestnuts with a shiny sugar glaze, each sitting in a small paper cup
  • Chocolate, sugar and confectionery
  • Italy

Making marrons glacés takes days. Large chestnuts are peeled carefully, cooked until tender, and then soaked in sugar syrup that is gently reheated and made more concentrated over several days, so the sugar slowly replaces the water inside each nut without breaking it. The candied chestnuts are then glazed and often wrapped individually in foil.

They are a prized treat in France and Italy, especially at Christmas and New Year. Broken pieces are used in chestnut cream, ice cream, mont blanc and cakes. A good marron glacé is tender, moist and translucent, with a soft, melting texture and deep chestnut flavor.

Make it at VanillaGoods

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Chestnut Culture in California (Publication 8010), University of California Division of Agriculture and Natural Resources