Score the chestnuts with an X on the flat side.

Place the scored chestnuts in a pot of boiling water for about 15 minutes.

Drain the chestnuts and let them cool slightly, then peel while warm.

In a clean pot, combine sugar and water, stirring until dissolved and bring to a gentle boil.

Add the peeled chestnuts to the syrup, ensuring they are fully submerged.

Simmer the chestnuts in the syrup for about 1 to 1.5 hours.

Using a slotted spoon, remove the chestnuts and place them on a wire rack to dry for several hours or overnight.

Once dried, store the marron glace in an airtight container.