Candied Angelica RecipeOrigin: Britain Period: Traditional |
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Candied angelica used to be a common staple in the kitchen. This recipe allows you to candy your own angelica which can be consumed as a sweet or it can be used as a form of crystallized fruit in a whole range of recipes. Ingredients
young stems and stalks of angelica 
Candied Angelica Preparation:Method:Add the salt to the boiling water and dissolve. Clean the stems and place in the salted water. Cover with a cloth and leave for 24 hours. Drain and peel the angelica stems then wash in cold water. In a saucepan, make a syrup from the sugar and the 1l cold water. Bring to the boil, place the angelica in the syrup and simmer for 20 minutes. At the end of this time take the angelica out of the syrup, lay on a wire rack and leave to dry for 4 days (reserve the syrup solution). After 4 days return the angelica to the syrup and boil again for a further 20 minutes. Remove and place on the wire rack, allowing to drain for 4 days once more. Sprinkle with caster sugar and store in an airtight container. |
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Other recipes with angelica as a primary ingredient Pickled Angelica Angelica Soup Rhubarb and Angelica Jam Angelica Tartlets Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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