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Home-candied Angelica

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CATEGORY CUISINE TAG YIELD
British Candies 1 Servings

INGREDIENTS

1 lb Angelica
1 lb Granulated sugar

INSTRUCTIONS

The most important thing about candying angelica is to choose stalks
that are young and tender.  In other words, 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, rather as you might
prepare celery. Return the angelica to the pan, pour on fresh boiling
water and cook until green and tender. If the shoots are as youthful
as they should be, this will take 5 minutes or less.  Drain the  stalks
and dry them. Put them into a bowl and sprinkle granulated  sugar
between layers, allowing 1 pound of sugar for every 1 pound of
angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl
into a heavy-based pan. Bring very slowly to the boil and simmer  until
the angelica feels perfectly tender and looks clear. Drain,  then roll
or toss the shoots on greaseproof paper thickly strewn with  sugar,
letting the angelica take up as much sugar as will stick to  it. Then
dry off the angelica - without letting it become hard - in  the oven,
using the lowest possible temperature. I place the stalks  directly on
the oven shelves (with trays underneath to catch any  falling sugar)
and find they need about 3 hours.  Wrap and store  after cooling
completely. Packed into pretty little boxes,  home-candied angelica
makes a charming present.  Source: Philippa Davenport in "Country
Living" (British), May 1987.  Typed for you by Karen Mintzias  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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