Candied Marrow recipe

Preparation Time: 8 days | Cooking Time: 30 minutes

A fun and quirky way to use marrow, in this recipe, marrow squares are left to sit in a cinnamon infused sugar syrup, before being dried and rolled in caster sugar and a little extra cinnamon.


  • 900g marrow, peeled, seeds removed, diced
  • 900g caster sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • Juice and zest of 2 lemons
  • Caster sugar
  • Pinch each of cinnamon, bicarb and cream of tartar


  1. Place marrow into a bowl. Cover with water, leave to sit for 12 hours. Drain. Add the sugar and toss to coat, cover, and leave to sit for 12 hours.

  2. Place marrow into a saucepan with the lemon juice, zest, nutmeg and cinnamon, along with the sugar. Cook, stirring often, until the sugar dissolves into the lemon zest and the marrow turns clear. The syrup should be thick.

  3. Pour the mix into a glass bowl. Cover really well and leave to sit for 7 days.

  4. Once left to sit, remove the marrow from the syrup. Place on a covered wire rack and leave to dry somewhere warm. Roll in a mix of cinnamon, caster sugar, bicarb and cream of tartar. Serve.

If you like, you could add ground ginger or any other spices to the syrup mix. Recipe serves 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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