Candied Angelica (Candying)

Try this as a breath mint!


  • 12 ounces angelica stalks
  • water to cover
  • 1 cup granulated vanilla-scented sugar
  1. Cut angelica into 4-inch pieces. Cover with water; bring to a boil.

  2. Drain and check for tough skin, removing it with a vegetable peeler.

  3. Return to pan; add fresh water. Simmer until tender.

  4. Drain and pat dry. Put in a bowl; cover with sugar and mix well. Leave 3 days, stirring periodically.

  5. Simmer mixture over a low flame, slowly increasing temperature until solution boils and angelica turns translucent.

  6. Drain and sprinkle with sugar.

  7. Dry at 150°F for 3 hours. Wrap and store in an airtight container.

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