Home-Candied Angelica

Directions

1. 1

   1 lb Angelica 1 lb Granulated sugar The most important thing about candying angelica is to choose stalks that are young and tender

2. 2

   In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured

3. 3

   Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil

4. 4

   Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery

5. 5

   Return the angelica to the pan, pour on fresh boiling water and cook until green and tender

6. 6

   If the shoots are as youthful as they should be, this will take 5 minutes or less

7. 7

   Drain the stalks and dry them

8. 8

   Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica