Candied Angelica

 

3 -4 sprigs angelica, at least 2 years old

1 cup caster (superfine) sugar

1 T. baking soda

caster sugar, for sprinkling (optional)

 

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 tsp. of baking soda per pint of water to keep the vivid green color, 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. 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.