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Candied Angelica Bright green candied angelica is the perfect ingredient for decorating cakes and desserts and for adding to rich fruit cakes. 1- Cut narrow, young stems of angelica into 2 1/2 in lenghts. Wash well and then cook in a saucepan of boiling water until tender. Drain well and peel of any tough outer skin. 2- Weigh the cooked angelica and measure out an equal amount of superfine sugar. layer the angelica and the sugar in a dish, cover and leave for 1-2 days until the sugar as liquified. 3- Place the sugar and angelica in a saucepan and heat gently until the liquid has nearly evaporated. 4- Remove the angelica and place on a wire rack. Leave in a warm place for a couple of days until dry. Pack the candied angelica in an airtight jar until required. |
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