Photo: Marron Glacé (Candied Chestnuts)

This chestnut recipe preserves the thin, bitter-tasting inner chestnut skin and boils the chestnut several times to remove all astringency before being candied in syrup. The result is a delectable treat with a natural appearance and incredible flavor.

Cooking time
260 minutes +
  • Nutrition information is for one serving.
  • Time to remove astringency and allow flavor to soak in are not included in the cooking time.

Ingredients(Servings: 6)

300 g (10.6 oz.)

60 g (2.1 oz)

1 Tbsp

1 & 1/2 Tbsp


  1. Place the chestnuts into boiling water and leave there until the water has cooled to room temperature. Place the tip of a knife into the bottom of each chesnut, being careful not to damage the inner skin, and remove the outer shells. Place the chestnuts overnight into water with 1 Tbsp of baking soda mixed in to remove astringency.
  2. Bring (1) to a boil, then throw away the hot water. Wash by gently stirring the chestnuts in water, taking care so they do not break apart.
  3. Soak the chestnuts in water with 1/2 Tbsp of baking soda mixed in for 2 hours, then gently boil in the same water for about 10 minutes.
  4. Discard the hot water, rinse with water, then gently boil in plently of water for about 10 minutes. Repeat this process 6 to 8 times.
  5. Add the sugar into just enough water to cover all the chestnuts, cover with a drop-lid, simmer over low heat for 30 minutes while adding water when required. Turn off the heat and leave overnight to soak up flavor.

    * A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  6. Once more, simmer for 30 minutes over low heat, then add in the soy sauce. Turn off the heat and allow to cool naturally.