Make Your Own Candied Angelica!
The first time I tasted truly exceptional candied angelica, it wasn’t the cloying, artificially colored stuff you often find adorning fruitcakes. No, this was different. I was at a small patisserie in Lyon, France, and the pastry chef had used it to crown a delicate lemon tart. The flavor was subtly herbaceous, sweet but not overwhelmingly so, and the texture was beautifully translucent. It was like capturing a sunbeam in edible form, and I’ve been chasing that experience ever since. Tired of the supermarket imposters, I decided to learn the traditional art of candying angelica myself, and I’m excited to share the secrets with you!
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 30 minutes (total, spread over multiple days)
- Total Time: 8 days (includes draining time)
- Yields: 1 large container
- Dietary Type: Vegetarian, Gluten-Free, Dairy-Free
Ingredients
- 2 lbs angelica (young, tender stalks and stems)
- 2 cups water
- 2 tablespoons salt
- 3 cups sugar
- 3 cups water
- Granulated sugar (for dusting)
Equipment Needed
- Large glass or ceramic bowl
- Plate (for weighting)
- Large pot
- Wire rack
- Airtight container
Instructions
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Prepare the Angelica: Choose a dry day to begin. Start with about 2 pounds of young, tender angelica stalks and stems. Cut them into even lengths and place them in a large glass or ceramic bowl.
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Salt Soak: In a separate pot, bring 2 cups of water and 2 tablespoons of salt to a boil. Pour the boiling water over the angelica in the bowl. Place a plate on top to weigh the angelica down, ensuring it is fully submerged in the salt water. Cover the bowl and let it soak for 2 hours. This helps to soften the angelica and draw out any bitterness.
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Peel and Rinse: After the soaking period, drain the angelica. Carefully peel off and discard the stringy, outer celery-like layer from each stalk. Rinse the peeled angelica thoroughly under cold water to remove any residual salt.
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Make Sugar Syrup: In a large pot, combine 3 cups of sugar and 3 cups of water. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. This creates a simple syrup that will permeate the angelica.
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First Simmer: Gently place the prepared angelica into the simmering sugar syrup. Simmer for 20 minutes, or until the angelica becomes tender and transparent. The cooking time may vary slightly depending on the thickness of your angelica stalks, so keep a close eye on them.
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First Drain: Remove the angelica from the syrup using a slotted spoon or tongs, allowing the excess syrup to drip back into the pot. Reserve the syrup for later use. Spread the angelica in a single layer on a wire rack. Allow it to drain and dry for 4 days at room temperature. This slow drying process is essential for developing the desired candied texture.
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Second Simmer: After the initial drying period, boil the angelica in the reserved syrup again for 10 minutes. If the syrup has become too thick during the drying process, add a little water to thin it out before simmering.
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Final Drain: Once again, remove the angelica from the syrup and spread it in a single layer on a wire rack. Let it drain and dry for another 4 days. This second drying period further intensifies the candied texture and flavor.
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Dust and Store: After the final drying period, dust the candied angelica with granulated sugar. This adds a touch of sweetness and prevents the pieces from sticking together. Store the finished candied angelica in an airtight container at room temperature. Cut the angelica into decorative bits as needed for your culinary creations.
Expert Tips & Tricks
- Choosing Angelica: Look for young, tender stalks that are bright green and free from blemishes. The stems should be relatively thin, as thicker stems can be tougher and more fibrous.
- Patience is Key: The candying process takes time, but the slow drying periods are crucial for achieving the perfect candied texture. Resist the urge to rush the process!
- Don’t Throw Away the Syrup! The reserved syrup can be used to sweeten drinks, flavor desserts, or even as a glaze for meats. It will have a delicate angelica flavor.
- Humidity Control: If you live in a humid environment, you may need to extend the drying times or use a dehydrator set to a low temperature to ensure the angelica dries properly.
- Fennel Variation: As noted in the original recipe, this method also works beautifully with fennel stalks!
Serving & Storage Suggestions
Candied angelica is a versatile ingredient that can be used in a variety of ways. It makes a beautiful and flavorful decoration for cakes, cupcakes, and other desserts. You can also chop it up and add it to fruitcakes, scones, or muffins. For a simple treat, serve it alongside a cheese plate or enjoy it as a sweet snack with a cup of tea.
Store candied angelica in an airtight container at room temperature. Properly stored, it will last for several months. There’s no need to refrigerate or freeze it.
Nutritional Information
Please note that the following values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 60 kcal | 3% |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 5mg | 0% |
| Total Carbohydrate | 15g | 5% |
| Dietary Fiber | 0g | 0% |
| Sugars | 15g | |
| Protein | 0g | 0% |
Variations & Substitutions
- Different Herbs: While this recipe focuses on angelica, you can experiment with other herbs like mint or rosemary. Just be sure to adjust the simmering time accordingly, as some herbs may be more delicate than angelica.
- Citrus Peel: Candied citrus peel is another classic confection. Use the same method with orange, lemon, or grapefruit peel for a zesty treat.
- Spiced Syrup: Add a cinnamon stick, star anise, or a few cloves to the sugar syrup for a warm and aromatic twist.
FAQs (Frequently Asked Questions)
Q: Why do I need to soak the angelica in salt water?
A: The salt water soak helps to soften the angelica stalks and draw out any bitter compounds, resulting in a sweeter and more pleasant final product.
Q: Can I use dried angelica instead of fresh?
A: Fresh angelica is highly recommended for this recipe, as dried angelica may not have the same texture or flavor.
Q: How do I know when the angelica is done candying?
A: The angelica should be translucent and slightly firm to the touch. It should also be sticky but not overly wet.
Q: What can I do if my syrup crystallizes?
A: If your syrup crystallizes, add a tablespoon or two of lemon juice or vinegar to the pot and stir until the crystals dissolve.
Q: Can I speed up the drying process?
A: While the slow drying process is ideal, you can use a dehydrator set to a low temperature to speed things up. Be sure to monitor the angelica closely to prevent it from becoming too dry.
Final Thoughts
Making your own candied angelica might seem like a labor of love, but the results are well worth the effort. The vibrant color, delicate flavor, and satisfying texture are simply unmatched by commercially produced versions. So, gather your ingredients, embrace the process, and prepare to create a truly special ingredient that will elevate your baking and confections to a whole new level. I encourage you to try it and share your results! Perhaps pair it with a classic Victoria sponge cake for a truly elegant afternoon tea.