Marron Glacé
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- Chestnuts
- Sugar syrup
- Vanilla
Instructions
- Peel the chestnuts and boil them. Once cooked, carefully remove the thin inner skin. Drain the chestnuts well.
- Prepare a thick sugar syrup (almíbar) flavored with vanilla. Boil the chestnuts thoroughly in the syrup, then arrange them on a marble slab to dry.