To Candy Angelica

While the stalks are tender cut them into lengths of 8–10 cm (3–4 in). Place in a pan, cover with a tight-fitting lid and boil with very little water. Peel them, boil again until green and then dry with a cloth. Put 450 g (1lb sugar) to 450 g (1 lb) of the stalks in an earthenware pan. Let it stand covered for two days, then boil the angelica and sugar till clear and green and put into a colander to drain. Strew as much pounded caster sugar over as will adhere to it and let it dry, but not become hard, in a warm oven. This is time-consuming! The oven door is best left open for a very slow drying.