- 12 stalks young tender angelica
- 2 1/2 cups [625 mL] boiling water
- 2 cups [400 g] sugar
- 2 1/2 cups [625 mL] cold water
- Sugar
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- Arrange angelica stalks into a bowl.
- Pour boiling water over angelica stalks; leave to soak for 24 hours.
- Remove angelica stalks from water; peel and then rinse angelica stalks under cold running water.
- Into a casserole, mix together sugar and cold water.
- Melt sugar over low heat.
- Then bring to a boil; boil for 10 minutes.
- Add angelica stalks; boil for 20 minutes more.
- Remove angelica stalks, reserving syrup covered, onto a wire rack.
- Leave angelica stalks to dry for 3 days.
- After 3 days, bring syrup to a boil; add angelica stalks and boil for 20 minutes.
- Remove angelica stalks from syrup; leave to dry onto a wire rack for 4 days.
- Sprinkle angelica stalks with sugar; keep into an airtight glass container.
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