Make Your Own Candied Angelica!

1. 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. 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. 3

   Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.

4. 4

   Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.

5. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.