Photo: H. Zell, CC BY-SA 3.0 · source
Other · From Bladwijzer
Candied elecampane root
- Makes: ± 250 g
- Time: 1½ hrs + 1 to 2 days drying
- From: Elecampane
Ingredients
- 200 g fresh elecampane root, peeled
- 300 g sugar
- 300 ml water
- extra granulated sugar for coating
Method
- Cut the root into slices or sticks 3 to 4 mm thick.
- Boil them for 15 minutes in plenty of water, drain and rinse: this removes some of the bitterness. For a milder taste, repeat with fresh water.
- Bring the water and sugar to the boil until the sugar has dissolved, add the root and simmer uncovered for 40 to 60 minutes, until the pieces are translucent and the syrup is thick.
- Lift the pieces out of the syrup and drain them on a rack. Leave them to dry for 1 to 2 days somewhere dry until they are no longer sticky.
- Roll them in the granulated sugar.
Storing: Keeps for a few months in a tightly closed jar or tin, somewhere cool and dry. Eat no more than a few pieces a day.