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Candied Angelica

(recipe, Linda Ziedrich)

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  1. 1 cup sugar
  2. 1 cup water
  3. ½ lb. thick green angelica stems, cut into 3- to 8-inch lengths
  4. Extra-fine sugar, for dusting


  1. Bring the sugar and water to a boil, stirring. Remove the pan from the heat.
  2. Bring a large saucepan of water to a boil. Add the angelica stems. Over medium-high heat, cook the stems for 4 to 6 minutes, until they are tender when pierced with a fork. Their sharp, bitter aroma will fill the air.
  3. Drain the stems, rinse them in cold water, and drain them again. Peel off the thin skin. (A vegetable peeler may help, but most of the skin should rub off easily with your fingers.) Put the stems into a bowl, pour the syrup over them, and weight them with a small plate.
  4. The next day, drain off the syrup into a saucepan. Boil it until it has thickened a bit (to about 225 degrees), and pour it over the angelica. Repeat this process the next day, and again the day after.