Kafkas Light Candied Chestnuts in Syrup — Marron Glacé Jar 500 g

Kestane şekeri — candied chestnuts in syrup — is the dessert Bursa is known for across Turkey, and Kafkas has been making it in that city since 1930. This is the light version of their signature recipe: whole chestnuts slow-candied until glossy and tender, packed in syrup in a 500 g glass jar that arrives inside the embossed Kafkas presentation box. What makes this jar different is the ingredient list. It contains exactly three things: chestnuts, maltitol, and citric acid. There is no table sugar — the syrup is sweetened entirely with maltitol, a sweetener that, as Kafkas notes, tastes less sweet than sugar gram for gram. The practical result is a candied chestnut where the nutty, earthy flavor of the Bursa chestnut leads instead of being buried under sweetness. If classic kestane şekeri has ever struck you as too sugary, this is the version made for you. If you know this dessert as marron glacé, you already understand what is in the jar — the Turkish and French traditions both candy whole chestnuts in syrup, though Bursa's version is typically served straight from the jar rather than dried and wrapped. Eat them whole with Turkish coffee or tea, slice them over ice cream or yogurt, fold them into cakes, or spoon the syrup itself over desserts — Kafkas lists cakes, ice cream, and dessert sauces among its intended uses. Produced in a facility that also handles peanuts, gluten, tree nuts, and sesame; may contain trace sodium metabisulfite. Store in a cool place away from direct sunlight; unopened shelf life is two years, so it keeps as well as it gifts. Net weight 500 g.