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Just Candy Recipes

 

Angelica (Angelica Archangelica)

Candied Angelica Stems
Broad green angelica stems
Water - enough to cover the stems
Sugar; same volume as water

The best stems for candying are the new growth in the second year. Cut them into manageable pieces, then blanch 1-2 minutes. Peel the blanched stems, them cut them into pieces 2 inches long by 1/2 inch wide. Simmer 20 minutes in a syrup made of the sugar and water. Drain, reserving the syrup, and refrigerate stems and syrup, covered, for four days. Reheat the angelica in the syrup and cook for 20 minutes, or until candied. The temperature of the syrup should reach 238 F. Drain the angelica and dry on racks set over waxed paper. Store in airtight containers.

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