How to Make Candied Angelica Step by Step

Candied Angelica, a Historically Sweet Treat from the Garden

The origin of candied angelica stems dates back to the 10th century, a time when Angelica was used to treat digestive problems and anxiety.  The plant's popularity blossomed later in Scandinavia, where this unassuming plant gained a reputation as a prophylactic against plague.

The Danes are credited with being the first to turn the sturdy, stems of angelica into candy, and by the dawn of the 17th century, the popularity of this treat had spread across Europe where the wealthy and royal often featured candied angelica in their elaborate menus. If you enjoy herbs and grow angelica in your garden, you can consider making this time honored treat a rite of passage.

There are number of steps to making candied angelica stems and its reputation as a health aid coupled with the time consuming process of making it, elevated it to special status. It was often served at royal feasts and state celebrations. Today, in parts of Europe it is still a special feature on baked goods.

This member of the parsley family tastes a bit like a cross between celery and cucumber. The description doesn't quite capture the taste, which is pleasantly complex, but it will give you a general idea. Today in U.S., angelica is grown in backyard gardens as a specimen plant and almost never found at farmer's markets or in the produce departments of grocery stores.

This is one reason why growing angelica and crafting your own candied angelica stems is such a special project. If you love food history and lore, herbs or just the idea of making a bit of delicious history in your own kitchen, consider growing angelica and trying this candied angelica recipe.

Beyond its role as a confection, angelica is used commercially as a flavoring for liqueurs and sometimes as a savory seasoning.

While the widespread consumption of candied angelica may have diminished over the centuries, it is still a part of traditional Scandinavian cuisine, and a flavorful reminder that gastronomic delights can be found in lots of unexpected places.

How to Make Candied Angelica Step by Step

Equipment:

• Large heavy bottomed saucepan
• Sharp knife
• Vegetable peeler (optional)
• Heat-proof container with a lid
• Wire rack
• Wax paper

Ingredients:

• 1 pound angelica stems, ideally from a second-year plant
• 2 cups granulated sugar
• 4 cups water
• Additional granulated sugar for sprinkling

Instructions

Step #1

1. Wash angelica stems thoroughly and cut them into 4 inch pieces. (Young stems are best. But if the stems you have available are older and thick, strip off the outer layer with a sharp knife or vegetable peeler. Although this isn't strictly necessary, the end product will be more satisfying if you make the effort to remove the outer layer of tough peel.) 
2. Bring a pan of water to a boil. 
3. Add the angelica stems and cook for 5 minutes or until they are fork tender. 
4. Drain the stems and place them in an ice water bath. 

Step #2

1. In a saucepan, combine water and sugar. 
2. Bring the mixture to a boil, stirring constantly until the sugar dissolves. 
3. Reduce the heat and simmer gently for 5 minutes. 
4. Drain the softened angelica stems and place them in a heat-proof container. Pour the hot syrup over the stems, submerging them completely. Cover the container and let it sit at room temperature for 24 hours.

Step #3

Repeat the following process every day for the next three days:  

1. Drain the syrup from the container into a saucepan.
2. Bring the syrup to a boil and then reduce the heat and simmer for 5 minutes.
3. Pour the hot syrup back over the angelica stems.
4. Cover and let sit for 24 hours at room temperature.

Step #4

1. After heat-soaking the stems for the last time, remove them to a wire rack to drain for 24 hours (or longer if your area is experiencing high humidity).  
2. Place wax paper under the rack to control drips. 
3. The stems are ready when they are no longer sticky to the touch hey are no longer sticky. 
4. Roll the stems in granulated sugar.

Store candied angelica in an airtight container at room temperature. The batch should remain stable for a month or more.

Although it takes a number of days to make candied angelica, none of the steps are particularly demanding or difficult. There is a nice pay off at the end of it, though. You will have cultivated a classic and attractive herb and prepared a unique historical confection from it that was once a favorite of kings. Nice!