Kafkas Marron Glacé — Candied Chestnuts in Syrup Jar (Kestane Şekeri)

Kafkas Marron Glacé is whole chestnut candied slowly in sugar syrup until it turns tender, glossy, and deeply sweet. Known in Turkish as kestane şekeri and in French as marron glacé, this is one of the most prized confections in the chestnut-growing tradition of Bursa — the city where Kafkas began in 1930.

Each chestnut is boiled to the right texture, then patiently steeped in syrup over several days so the sweetness reaches the center while the nut stays whole. The result has a soft, almost buttery bite and a clean, natural chestnut flavor carried by the syrup rather than buried under it. This is the classic candied chestnut jar format — packed in syrup so the chestnuts stay moist and ready to serve.

Three jar sizes

• 320 g — a single jar for trying it or keeping at home
• 450 g — the everyday size for regular dessert use
• 670 g — the larger jar for gifting or a full household

How to use it

Serve marron glacé on its own with Turkish coffee or tea, spoon a chestnut and a little of its syrup over vanilla ice cream, or fold it into desserts — it works in trifles, cheesecakes, layered cakes, and chestnut purée. Many people simply keep a jar for a sweet bite after dinner. Because it arrives in syrup, there is no soaking or prep: open, lift out a chestnut, and serve.

Ingredients & allergens

Made from chestnut and sugar in syrup. The product is gluten free. As a conservative caution, it may contain traces of peanuts, tree nuts, and sesame. After opening, keep refrigerated and consume within a few days for best texture; store the sealed jar at room temperature away from direct sunlight.

This is the Kafkas chestnut jar — the marron glacé / şuruplu kestane şekeri line — distinct from whole candied chestnuts sold in a tub. If you want chestnuts packed in syrup in a jar, this is the listing.