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Candied Angelica

A sweet confection made by boiling preserved angelica in sugar syrup and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Angelica and sugar work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 487 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Candied Angelica

Ingredients

Directions

Prepare the syrup

  1. Drain the preserved angelica well from the syrup.

  2. Combine the sugar and water in a preserving pan.

  3. Boil until it bubbles through a skimmer.

Candy the angelica

  1. Add the angelica and boil for about 1 minute, then check if it bubbles again.

  2. If it bubbles, remove from heat and briskly rub the back of a wooden spoon against the inside of the pan to thicken the syrup.

  3. Mix well, then use two forks to take out the angelica and lay it on a wire rack without overlapping.

  4. Once cold, store in drawers or boxes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Angelica + sugartop 27% of all pairs
    Smell alikelow
    Cooked together487 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Preserved angelica
Is the fruit being candied, becoming sweet and translucent as it absorbs the sugar syrup.
Lump sugar
Forms the syrup that sweetens the angelica and, once concentrated, sets into a candy coating.
Water
Dissolves the sugar so it can be boiled into a syrup that penetrates the angelica.

The step that matters

Thickening the syrup by rubbing the pan. Boiling concentrates the sugar until the syrup thickens and sets on cooling. Stop too early and the angelica stays sticky; boil too far and the syrup can crystallise or turn brittle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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