Candy
Marron glacé
France
Marron glacé is a whole chestnut slowly candied until it is glossy and tender.
Original eatfuls sticker artwork
What it is
A closer look at Marron glacé.
Marron glacé is a whole chestnut slowly candied until it is glossy and tender.
What to look for
Know it when you find it.
Choose an intact chestnut with a thin glaze and a soft, floury interior rather than a sticky shell.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Marron glacé.
France
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Antigua and Barbuda
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Traditional Antiguan sweet of coconut cut into small pieces and dropped into hot sugar syrup; boiled and stirred until thick; spread on an oiled surface to cool; often made with brown sugar and flavoured with grated fresh ginger root; a classic Antiguan sweet treat; found at markets and schoolyards; the chip chip of Antigua; a crunchy, coconutty snack.
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Antiguan Fudge
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Antigua and Barbuda
Antiguan Peanut Brittle
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Antigua and Barbuda
Antiguan Peppermint Candy
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Traditional Antiguan peppermint candy; a classic sweet from the old days when a sweetie lady sat at the school yard entrance with her wood-framed glass box; peppermint-flavoured hard candy; a nostalgic treat; found at markets and old-fashioned sweet shops; the peppermint candy of Antigua; a nostalgic, minty treat; a childhood memory.
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Antigua and Barbuda
Antiguan Tamarind Balls
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Antigua and Barbuda
Antiguan Tamarind Stew
Tamarind Stew
Sweet and tangy tamarind stew, a traditional Antiguan confectionery; tamarind pulp cooked down with sugar into a thick, spoonable stew; eaten as a dessert or snack; found at markets and home kitchens; the tamarind stew of Antigua; a nostalgic, tangy treat.
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අග්ගලා
Roasted rice flour pounded with palm treacle, pepper and salt into a stiff paste, rolled into small balls and dusted with more rice flour.