Candied Angelica

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • fresh angelica stems
  • ¼ oz/8 g salt
  • 4 pints/2 litres water
  • Sugar


Cut stems from young plants in April, and cut them into 3in/7.5cm pieces. Cover with boiling brine made from ¼oz/8 g salt to 4 pints/2 litres water. Leave for 10 minutes and drain. Rinse angelica in cold water. Put into boiling water and boil for 7 minutes until tender. Drain and scrape off the outer skin. Weigh the stems and allow an equal weight of sugar. For each 1 lb/450 g sugar and 1 lb/450 g angelica allow 1 pint/500ml water. Dissolve the sugar in the water, bring to the boil and pour over the stems. Add 1 lb/450 g sugar to each original 1 lb/450 g angelica again, and bring to the boil. Pour syrup over stems. Repeat this process for a total of 4 days. Leave stems to soak in syrup for 2 weeks. Drain the stems and leave on paper on a cooker rack to dry slowly.

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