Photo: Wikimedia Commons, CC BY-SA 3.0 · source
Other · From Bladwijzer
Candied angelica
- Makes: ± 300 g
- Time: 1 hr + 4 days
- From: Garden angelica
Ingredients
- 250 g young angelica stems
- 250 g sugar
- 250 ml water
- extra sugar for coating
Method
- Cut the stems into 10 cm lengths, boil them in water for 5 minutes and plunge them into cold water. Peel off the outer strings.
- Make a syrup with the sugar and water, add the stems and boil for 2 minutes. Leave overnight.
- Lift out the stems, bring the syrup back to the boil and pour it over the stems again. Repeat on 3 consecutive days until the stems are glassy and translucent green.
- Drain them, roll them in sugar and leave to dry on a rack for a day or two.
Storing: Months in a closed jar, kept cool and dry. Cut pieces to decorate cakes, sponges or puddings.