Sweet Marron Glacé (Bonne Marron)
Inspired by the movie ‘Little Forest,’ create sweet Marron Glacé (Bonne Marron) capturing the essence of autumn.
Introducing a Marron Glacé (Bonne Marron) recipe brimming with sincerity, reminiscent of the movie. This sweet treat, with its subtle sweetness and deep flavor, is perfect for enjoying with warm tea on a cold winter’s day.
Main Ingredients
- 1.6kg Chestnuts
- 700g Sugar
- 5 Tbsp Red Wine
- 3 Tbsp Soy Sauce (for seasoning)
- 3 Tbsp Baking Soda (food grade)
- Water (as needed)
Cooking Instructions
Step 1
First, prepare 1.6kg of chestnuts. To make peeling the outer skin easier, pour hot water to generously cover the chestnuts and let them soak for half a day (about 12 hours). This process will significantly simplify the removal of the outer shell.
Step 2
If you’re short on time and skip the soaking, peeling the outer skin can be quite challenging. Next time, be sure to soak them thoroughly before peeling; it makes a huge difference. Carefully peel the outer skin, taking care not to damage the inner skin (yulpi). Damaged inner skin can cause the chestnuts to break apart during cooking.
Step 3
Chestnuts with even slightly damaged inner skin tend to fall apart when simmered. Therefore, being as gentle as possible when removing the outer shell to preserve the inner skin is crucial and can be the most difficult part of this recipe. Focus on carefully peeling the outer layer while keeping the inner skin intact to maintain the chestnut’s shape.
Step 4
After removing the outer skin from all chestnuts, rinse them lightly under running water. Now, it’s time to remove any astringency. Fill a bowl with enough water to completely submerge the chestnuts and add 3 tablespoons of food-grade baking soda. Stir well. Let this mixture soak for at least 12 hours and up to 24 hours to effectively eliminate the chestnuts’ bitter taste. I soaked mine for about 12 hours.
Step 5
Check the chestnuts after soaking them in the baking soda water for 12 hours. You’ll notice the water has become cloudy and opaque, which is a sign that the astringent compounds have been successfully leached out.
Step 6
Transfer the chestnuts and the baking soda water to a pot. Cook over very low heat for 30 minutes. It’s essential to maintain a low simmer, as high heat can cause the chestnuts to break apart.
Step 7
Carefully remove the chestnuts that have been simmered for 30 minutes and rinse them under cold water to cool them down.
Step 8
Return the chestnuts to the pot and simmer again over low heat for another 30 minutes. After simmering, rinse them in cold water, just as before. Repeating this process will make the chestnuts softer and further reduce any remaining bitterness.
Step 9
This is the third round of simmering the chestnuts. Similar to the first and second times, simmer them over low heat for 30 minutes, then rinse in cold water. Boiling over high heat can cause the chestnut pieces to burst and ruin their shape, so maintaining a gentle simmer throughout is the key to this recipe.
Step 10
Through this process of boiling and rinsing the chestnuts three times, any fine hairs or tough fibers attached to the surface will be cleanly removed, resulting in smoother and glossier chestnuts. Pay extra attention during the final rinse to meticulously remove any remaining small hairs or fibers.
Step 11
Now it’s time for the candying process. Add enough water to the pot to cover the chestnuts, then add the prepared 700g of sugar. Cook over medium-low heat, stirring gently to dissolve the sugar. Let it simmer slowly until the syrup reduces by about half of its original volume. Occasionally stir to ensure the syrup evenly coats the chestnuts as it thickens.
Step 12
As the candying nears completion, about 5 to 10 minutes before turning off the heat, add 3 tablespoons of soy sauce and 5 tablespoons of red wine. Simmer for a final moment to infuse the flavors. The soy sauce and wine will create a subtle harmony, enriching the sweetness of the chestnuts.
Step 13
The movie ‘Little Forest’ suggests they taste even better after 2-3 months, but I found them absolutely delicious right after candying while still warm! Honestly, they are so delightful, they’ll likely disappear within 2-3 days. However, if you wish to preserve them for longer enjoyment, store the finished Marron Glacé in an airtight container in the refrigerator to allow them to mature and develop an even deeper flavor. I plan to get more chestnuts to make another batch specifically for aging. While they’re wonderful to eat now, they’ll feel even more special enjoyed with a warm cup of tea during the cold winter months.
