Candied Angelica (Candying)
Try this as a breath mint!
INGREDIENTS | YIELD VARIES
- 12 ounces angelica stalks
- water to cover
- 1 cup granulated vanilla-scented sugar
Cut angelica into 4-inch pieces. Cover with water; bring to a boil.
Drain and check for tough skin, removing it with a vegetable peeler.
Return to pan; add fresh water. Simmer until tender.
Drain and pat dry. Put in a bowl; cover with sugar and mix well. Leave 3 days, stirring periodically.
Simmer mixture over a low flame, slowly increasing temperature until solution boils and angelica turns translucent.
Drain and sprinkle with sugar.
Dry at 150°F for 3 hours. Wrap and store in an airtight container.