Candied Angelica

An ancient form of candy, Angelica is used to decorate cakes and sweets as well as for my favourite use, stirring and acting as a straw for cocktails!

Firstly, you want to collect your stems in Spring before the plant flowers and they become too tough.

Candied Angelica Stem

• 300g Angelica Stems

• 300g Sugar

• 100g caster sugar

1. Cut your stems to 6cm lengths.

2. Place the stalks in a pan and cover with water then boil for 10 minutes.

3. Remove the stems and keep the water. Peel again then re-boil in the water until they turn green.

4. Blot on kitchen paper and then place in a bowl with the sugar then cover and leave for 48 hours.

5. Again, place the stems and sugar into a pan and just cover with water. Simmer until the stems become clear.

6. Drain and roll the stalks in caster sugar.

7. Place in the oven on the lowest setting and slow cook for approximately 3 hours or until “chewy”.