Candied Angelica

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Summary

Fresh angelica is best early in its season, late spring, when the shoots are young and softly colored.

Game plan: Store candied angelica airtight in a dry place up to 3 years.

Instructions

  1. 1Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl. Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it’s fully submerged. Cover and let soak 2 hours. Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
  2. 2Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil. Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days. Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer. Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.
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