Garnish & Decoration Recipes > Candied Angelica

How to make candied angelica:
It is mainly used to decorate cakes and trifles. Also it can be used to make cassata ice cream and tutti-frutti ice cream which traditionally contain angelica.


young stems and stalks of angelica (or you can use borage)
1 pint of boiling water
4 tablespoons salt
3 cups sugar
1 1/2 pints water
(see measure conversions for more information)


- Make a solution from the salt and 1 pint of boiling water.
- Place the stems in a basin and pour the solution over them.
- Cover with a cloth and leave for 24 hours.
- Drain and peel the Angelica stems and wash them in cold water.
- Make a syrup from the sugar and the 1 1/2 pints of water.
- Boil for 10 minutes.
- Place the angelica in the syrup and boil for 20 minutes.
- Lift out and drain for 4 days on a wire rack.
- Reserve the sugar syrup.
- After the 4 days re-boil the angelica in the same sugar solution and allow to drain for a further 4 days.
- Sprinkle with confectioner's sugar and store in airtight containers.