Candied Chestnut
A glossy, soft confection made by gradually simmering boiled chestnuts in sugar syrup (candied chestnut). Famous in Bursa; a sugar-rich dessert, eaten in moderation.
What Is Candied Chestnut?
Candied chestnut is a confection made by peeling and boiling large chestnuts, then gradually soaking them over several days in a sugar syrup that is progressively thickened. This slow process allows the chestnut to fill with sugar without falling apart.
The result is a chestnut with a glossy exterior, soft interior and intense sweet taste; it is also known internationally as “marron glacé.” In Turkey, Bursa in particular is famous for candied chestnut.
Nutritional Values of Candied Chestnut
As a syrup-soaked confection, candied chestnut contains around 280 kcal of energy per 100 grams with high sugar; it also has some fiber from the chestnut. Since it is a dessert, values are approximate.
How Should Candied Chestnut Be Consumed?
Candied chestnut is a dessert dense in sugar; it should be consumed in moderation. A piece or two is considered an enjoyable treat alongside coffee.
This information is general; candied chestnut is a food, not a substitute for medical treatment.
How Is Candied Chestnut Chosen?
Good candied chestnut has whole, glossy pieces, a soft-moist interior, and preserves its chestnut smell. Rock-hard-dried, crystallized-grainy or crumbled pieces should not be preferred.
- Pieces should be whole and glossy
- Interior should be soft-moist
- Rock-hard or crystallized specimens should not be bought
How Is Candied Chestnut Stored?
Candied chestnut is stored in a sealed container, in a cool and dry place; its surface can dry and harden on contact with air. Its high sugar keeps it durable for a while, but it is best consumed fresh.
Using Candied Chestnut in the Kitchen
Candied chestnut is used mostly as a treat on its own; also chopped as a decoration-filling in cakes, ice cream and milky desserts. Its syrup is also used to add flavor to desserts.
Why Does Candied Chestnut Take Days to Make?
For the chestnut to fill with sugar without falling apart, the syrup's concentration is increased a little each day; this gradual process takes several days and keeps the piece glossy-soft.
Frequently Asked Questions
Are candied chestnut and marron glacé the same?
Yes; marron glacé is the international name for candied chestnut. Both are made by soaking large chestnuts in sugar syrup.
Why is candied chestnut associated with Bursa?
The Bursa region is known both for its quality large chestnuts and its deep-rooted candied chestnut production; this is why candied chestnut has become identified with Bursa.
Why should candied chestnut be consumed in moderation?
Since it is soaked in sugar syrup, it is dense in sugar and calories; it is therefore recommended to consume it in small amounts, for enjoyment.