( Please see the sections on "Hints" and Conversion Tables
candied angelica is well worth the time and effort it takes to prepare as it is
so much better than the commercially prepared product. Angelica is very easy to
grow and once growing will self seed itself in years to come. It requires a
sunny position, but does not require any special soil, but needs to be well
drained. Pick the stems for candying when the are large, usually in April or May
and immediately drop them into the brine solution to preserve their color. The
leaves can be used to flavor cooked fresh fruits and have a sweetening effect on
tart fruits such as rhubarb and quince.
|8 g ( ¼ oz ) salt
||a few handfuls of angelica stems
In a large bowl, stir
the salt into 2.3 litres ( 4 pints ) of water to dissolve, add the angelica and
leave for 10 minutes.
Drain the angelica and rinse under cold running water. Place
in a saucepan with some cold water and bring to the boil. Boil for 5 minutes,
until quite tender. Drain, reserving the water, and transfer the angelica to a
wire basket that will fit into the saucepan. When the angelica is cool, scrape
the outer skin from each stem. Place 175g/6 oz of sugar in the pan with 300
ml/10 fl oz of the reserved cooking water and heat gently until all the sugar is
dissolved. Raise the heat and bring to the boil. Remove from the heat. Lower the
angelica into the saucepan, cover, and leave for 1 day in a cool place.
Lift the wire basket out of the saucepan and measure the
syrup. For every 300ml/10fl oz of syrup add 50g/2oz of sugar. Return the syrup
to the saucepan and gently heat until the sugar is dissolved. Remove from
the heat and lower the angelica into the saucepan. Cover and leave for a further
day. Repeat the process another 5 times until the syrup is the consistency of
thin honey, then boil the angelica for 2-3 minutes after the last 50g/2oz of
sugar has been dissolved. Cover and leave for 2 days.
Lift the angelica from the syrup ( reserve the syrup - it can
be used to sweeten fruit dishes ) and place it on a wire rack covered with tin
foil. Leave to dry in a warm, dry place ( or the oven, set to its lowest setting
with the door propped open with a wooden spoon ). Store in an airtight, glass
container, between layers of wax paper.
If you would like to Print this Page - Please click here !
Compiled and Maintained by Mike Acornley,
All the Graphics, backgrounds,
bars and bullets are my own, except where awarded or stated !
Copyright 1999 - 2003