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“I am a big fan of candied angelica and love to decorate my cakes with it. I have one problem.....I like to snack on it too! I refuse to buy the kind that you find in most supermarket stores - it's a toxic green colour & doesn't even taste like angelica...so I spend quite a bit more money & buy it from a local organic market. I can't afford to buy so much these days so I wanted a recipe ... & here it is. I'm hoping to buy some angelica plants to keep in my garden too! Time to make doesn't include the draining time! From: Field Guide to Herbs & Spices by Aliza Green”
READY IN:
1hr
YIELD:
1 large container
UNITS:
US

Ingredients Nutrition

Directions

  1. Working 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.
  2. 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.
  3. Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
  4. Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
  5. 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.
  6. 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.
  7. 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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