Does anyone know how to do this? I understand it must be boiled in sugar syrup. But for how long and what to do after that?
I'm going off of memory here, so anyone feel free to correct me. Cover the bottom of the pan with sugar (a generous amount) and then cover the sugar with water (to where it's just barely covering all the sugar. Bring to a boil and add the herb. I *think* the longer it boils the "better" the candy will turn out (formation wise). For drying, I believe you set droplets on wax paper so it doesn't stick. I'm sure it wouldn't hurt to spray the wax paper with something to make sure it won't stick. It shouldn't take long to harden.
Ingredients: 1 lb Angelica stalks 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender. Angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender... ...read the rest of the recipe at Culinary Cafe.
I tried and failed! It was seriously tough, so I guess next time I should try in April with more tender shoots. Does anyone know why angelica seems to have disappeared from the food shop shelves?
The only dumb question is the one you don't ask Glenda, I also have no idea what angelica is, never heard of it or candy made from it. Sounds interesting.
The only thing I've ever used Angelica for is to decorate the top of creamy desserts like trifles, together with candied cherries etc. It is candied, but not a "candy" (as in sweet). I haven't seen it in my part of the UK for nearly a year now but I bought some from France a couple of weeks ago. There's a fairly good link about it here: http://www.bbc.co.uk/food/glossary/a.shtml?angelica
Thanks for the link here too - I thought I knew what it was, but needed a look-see to be sure. I've never tried to candy it myself, but it would be intriguing to try.
