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1
The most important thing about candying angelica is to choose stalks that are young and tender.
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2
In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured.
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3
Trim the young shoots into 3 to 4 inch lengths, put them into a pan, cover with water and bring to a boil.
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4
Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery.
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5
Return the angelica to the pan, pour on fresh boiling water and cook until green and tender.
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6
If the shoots are as youthful as they should be, this will take 5 minutes or less.
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7
Drain the stalks and dry them.
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8
Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica.
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9
Cover and leave for 2 to 3 days.
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10
Slide contents of the bowl into a heavy-based pan.
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11
Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear.
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12
Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it.
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13
Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature.
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14
I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours.
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15
Wrap and store after cooling completely.
