We're going to make marrons glacés, which are chestnuts candied in sugar syrup and then glazed with icing sugar.

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  • Plenty of chestnuts
  • 1 L of water
  • 200 g sugar
  • Icing sugar
  • Optional: a little rum, cognac or vanilla flavouring for the syrup


  • Using a knife, remove the first skin from the chestnuts. Immerse them in boiling water for 3 minutes, then peel off the second skin immediately, without letting them cool.
  • Boil the chestnuts for an additional 20 minutes.


  • For every litre of water, mix in 200 grams of sugar. To enhance the syrup's aroma, add a touch of rum, cognac, or vanilla flavouring. Bring the mixture to a boil and let it simmer for 5 minutes. Add the chestnuts, then turn off the heat. Allow them to soak overnight. Repeat this process for 6 consecutive days.


  • Retain the syrup base and incorporate 2 heaped spoonfuls of icing sugar. Individually dip the chestnuts into the glaze, then let them dry for several hours before enjoying.

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