Make Your Own Candied Angelica Recipes

Steps:

• Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying!
• Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white).
• De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours.
• Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften.
• Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks.
• Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours.
• Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape.
• Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy.
• N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.).
• Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions.
• Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.

Steps:

• 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.
• 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.
• Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
• Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
• 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.
• 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.
• 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.

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Steps:

• Choose stalks that are young and tender.
• Cut the stalks into into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil.
• Drain and scrape away tough skin and fibrous threads with a potato peeler.
• Return the angelica to the pan, pour on fresh boiling water and cook until green and tender (about 5 minutes or less).
• Drain the stalks and dry them.
• Put them into a bowl and sprinkle granulated sugar between layers.
• Cover and leave for 2 to 3 days.
• Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica is tender and looks clear.
• Drain, then roll or toss the shoots on greaseproof paper with sugar.
• Then dry off the angelica in the oven, using the lowest temperature about 3 hours.
• Wrap and store after cooling completely.