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To Candy Angelica

A sweet treat made by boiling angelica stalks, peeling, and coating them in a sugar syrup until dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

To Candy Angelica

Ingredients

Directions

Prepare

  1. Cut the angelica stalks into pieces.

  2. Boil the stalks in water until very tender, then drain.

  3. Place the stalks in cold water and peel off the skin.

Candy and dry

  1. Prepare a thin syrup using equal parts sugar and angelica.

  2. Heat the syrup twice a day until it is almost dry.

  3. Dry the candied angelica under glass jars or in a stove, turning them twice a day.

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

Angelica stalks
Form the candied pieces' main body, and their texture softens during boiling and syrup soaking.
Sugar
Forms the thin syrup that sweetens the stalks and, as it thickens, preserves them.

The step that matters

Boiling the stalks until very tender. Stalks that are under-boiled stay fibrous and tough, so they will not absorb syrup evenly. Boiling until very tender softens the fibers so the sugar can penetrate the pieces.

“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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