A Recipe for Candied Angelica Stalks
For a little insight and background, see my post- Candied Angelica- A recipe and introduction.
(Yields a little less than 500 Grams of candied Angelica stalks).
- Harvest enough young green Angelica stalks to give you 500 grams, (approximately a pound) or so when cleaned. If you harvest the thicker, large stalks, they will work well and are firm enough to keep their shape. The narrower tubes, all the way up to the leaves, will be firm enough to use and will work well. So stay away from the more delicate offshoots of the plant, or plants that are very young. Second year plants or older should be used. You will need;
- 2 cups sugar,about 500 grams.
- 2 cups water about 1/2 liter.
- 1/4 teaspoon Baking Soda.
- Enough water to just cover stalks for blanching.
- Sugar, granulated, or fine confectioners sugar for coating.
- An airtight container.
METHOD OF PREPARATION
- Cut Angelica stalks into 4 inch sections. You can use many of the narrower diameter “tubes” closer to the leaves.
- Bring enough water to just cover your cut stalks, to a boil.
- Add baking Soda
- Add your cut stalks and boil for 5 minutes or so, or until they are noticeably tender when pricked with a fork.
- Remove from boiling water, plunge into cold water or cold running water till cool.
- Use a knife to strip away or peel the stalks from the fibers that run their length. Much like Celery. See photo.Angelica for candying-Stripped of leaves, cut into 3″-4″ sectionsAngelica- Cut, Blanched, peeled, for candying -2013
- For each 500 grams of uncooked Angelica stalks take 2 cups of sugar and 2 cups of water, bring sugar and water to a boil.
- Boil peeled Angelica stalks in sugar syrup for 5 minutes. When cooled remove and cover the stalks with the syrup in a glass container or pan, cover and let stand for 1-2 days.
- Separate the syrup, boil it till it reaches 225 degrees Fahrenheit.
- Let cool and pour syrup over stalks in the glass vessel or pan again and let stand again covered for 1-2 days.
- Separate and pour syrup into a pot. Bring to boil, and boil it until the temperature of the syrup reaches approximately 245 degrees Fahrenheit.
- Add stalks and boil for 5 minutes or so until they are translucent, (partially see through).
- Use tongs and remove stalks from syrup. Let them drip dry on a rack.
- Pour granulated or confectioners sugar onto a plate. Coat them with sugar. press each side in firmly if you sliced them into flat strips.Candied Angelica- Boiling in syrup @245 till Translucent
- Put them on a rack and dry them in the oven at a very low temperature. (150-170 ?).
- After 1/2 hour to 2 hours when they are not sticky, but before they get brittle, pull the rack out of the oven, let them come to room temperature and pack them loosely in a sealed jar. Note, make sure you let them cool to room temperature first, otherwise they will release moisture into the jar which will condense and may spoil them after a few weeks.
- Store and enjoy.
Candied Angelica translucent,(an experiment), & sugar coated to oven for drying at low temperature
- Candied Angelica & Dandelion Wine 2013. Only part of the yield of candied stalks. Leftover flavoured sugar syrup from Angelica feeds the Wine in primary fermentation.