I was planning to make ‘Chestnut Mousse Cake’ and I wanted to decorate it with Marron Glacé. However, there is no store that sells Marron Glacé where I live, and the online purchase would cost a fortune. So, I decided to make them by myself. However, peeling Chestnuts would be too hard for my aching hands. I used Roasted & Peeled Chestnuts. I bought them from a Japanese DAISO store. Many Asian grocery stores sell them.
About 100g Cooked & Peeled Chestnuts
4 tablespoons Caster Sugar *plus extra if required
1 tablespoon Rum OR Brandy *OR 1 teaspoon Vanilla Extract
- Carefully place Chestnuts in a small heat-proof cup OR ramekin. Add Caster Sugar and Water just enough to cover, then heat in the microwave until hot. Make sure Sugar is dissolved completely.
- Add Rum OR Brandy (OR Vanilla), and leave it in a cool place overnight. Chestnuts will be ready to use next day, however, you can make the syrup sweeter.
- Add extra Caster Sugar, heat in the microwave, and dissolve Sugar completely. And leave it in a cool place overnight.
- You can repeat this process until the syrup crystallise, and that’s actually how Marron Glacé are made. Dry them before use if required.
- *Note: Handle Chestnuts carefully because they are easy to break. If you want to make ‘Mock Marron Glacé’ soft, you need to simmer them in syrup and that increases the risk of breakage.