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Dessert

Candied Angelica

Candied angelica is sweetened angelica stalks boiled, dried, and candied with sugar.

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 angelica

  1. Cut young stalks of angelica into proper lengths.

  2. Boil them in a covered saucepan until tender.

  3. Remove and peel off all the strings.

  4. Return the pieces to the water and simmer until very green.

  5. Dry them well in a cloth.

Candy the angelica

  1. Add an equal weight of double-refined sugar, strewed over the angelica.

  2. Let them sit for two days.

  3. Boil in the sugar until clear.

  4. Drain in a colander to remove syrup.

  5. Boil a little sugar again.

  6. Add the angelica.

  7. Remove quickly.

  8. Lay on a plate to dry near the fire or in a warm oven.

  9. Store in boxes for later use.

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

Young stalks of angelica
Form the main body of the candy, becoming tender and then firm and translucent once candied.
Double-refined sugar
Replaces the water in the plant tissue, preserving the stalks and giving them sweetness and a glossy coating.

The step that matters

Boil in the sugar until clear. Sugar must penetrate the tissue gradually; boiling too hard or too fast can make the syrup crystallise or the stalks toughen and lose shape. Going slowly lets the sugar soak in evenly.

“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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