10387 Candied Angelica Tue Aug 15 17:08:00 -0700 2006 Thu Oct 15 15:59:56 -0700 2009 Medium Licensed http://www.chow.com/recipes/10387 Thu, 15 Oct 2009 22:59:56 GMT No, not candied Angelina! No, not candied Angelina! Fresh angelica is best early in its season, late spring, when the shoots are young and softly colored.

Gameplan: Store candied angelica airtight in a dry place up to 3 years.

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  • 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.
    • ]]>     http://www.chow.com Aliza Green 54 Sweet/Dessert 473 herb 50 dessert 282 candy 1023 aliza green 14755 field guide to herbs and spices