Candied chestnuts appeared in chestnut-growing areas in northern Italy and southern France shortly after the crusaders returned to Europe with sugar. Cooking with sugar allowed creation of new confectioneries. A candied chestnut confection was probably served around the beginning of the 15th century in Piedmont, among other places. But "marrons glacés" as such (with the last touch of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé".