Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Angelica
1 lb Granulated sugar

The most important thing about candying angelica is to choose stalks
that are young and tender. In other words, angelica is only worth
candying in April or May when the shoots are new and softly coloured.
Trim the young shoots 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, rather as you might
prepare celery. Return the angelica to the pan, pour on fresh boiling
water and cook until green and tender. If the shoots are as youthful
as they should be, this will take 5 minutes or less. Drain the
stalks and dry them. Put them into a bowl and sprinkle granulated
sugar between layers, allowing 1 pound of sugar for every 1 pound of
angelica. 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 feels perfectly tender and looks clear. 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. Then dry off the angelica - without letting it become hard - in
the oven, using the lowest possible temperature. I place the stalks
directly on the oven shelves (with trays underneath to catch any
falling sugar) and find they need about 3 hours. Wrap and store
after cooling completely. Packed into pretty little boxes,
home-candied angelica makes a charming present.

Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias

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