Marron Glacé is a type of confection, typical of southern France and northern Italy. Basically, it is a candied and glazed chestnut. In Italian, precisely like in French, there are two ifferent words to indicate chestnuts: castagna (in French, châtaigne), and marrone (in French, marron), which indicated special larger fruit, of highr quality. In order to make Marron Glacé, of course, only marroni are used.
According to some people, Marrons Glacés were born in XV century, when the crusaders returned to Europe with sugar. The first ones were probably served in Piedmont, Italy.
The proceeding to make Marron Glacé usually last several days. It is not difficult, but there are some delicate steps. In fact, chestnuts should remain whole and not break up, or the whole work would be compromised. So, marroni are first selected. They are soaked in water in order to simplify peeling. They are cooked and then the cooking water, mixed with sugar, is used to wet them. They need to stay in this syrup for several days. Then they are left to drain and dry on grates. At last, they need to be glazed with sugar. FInally they are placed into paper cases and stored in a fresh place.
Marrons Glacés can be eaten on their own, like a sort of treat, or used to decorate, or even to stuff, dishes. Among the yummiest recipes, there are Marron Glacé with meringues and Marron Glacé with chocolate.