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Dessert

Candied Angelica

A sweet treat made by boiling angelica stalks and coating them 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

Oven, in the book's wordsA slack oven

Ingredients

Directions

Prepare the stalks

  1. Cut the tender angelica stalks into 3-4 inch lengths.

  2. Cover and boil with very little water until green.

  3. Peel the stalks and boil again until clear and green.

  4. Dry the stalks with a cloth.

Candy the stalks

  1. In an earthen pan, combine 1 pound of sugar with 1 pound of the stalks and cover for 2 days.

  2. Boil the angelica until clear and green, then drain in a colander.

Coat and dry

  1. Strew pounded sugar over the angelica until it adheres, and let it dry in a slow oven.

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
The main ingredient, which is cooked until clear and green and then candied.
Sugar
Soaks into the stalks to sweeten them and help preserve their texture.

The step that matters

Boil until clear and green. Boiling softens the stalks so the sugar can penetrate them evenly. Stopping too early leaves them opaque and tough, while overcooking can make them limp and fall apart.

“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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