Homemade Candied Angelica For Cakes Bakes And Desserts Recipes

MAKE YOUR OWN CANDIED ANGELICA!

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.

HOMEMADE CANDIED ANGELICA - FOR CAKES, BAKES AND DESSERTS

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.