Once prized in monastery gardens, angelica was known as the herb of the angels. These candied stems capture its delicate flavor and scent in a sparkling, old-world treat — a beautiful way to preserve the sweetness of spring.
🍬 Candied Angelica Stems
A traditional old-fashioned treat made by candying angelica stems in sugar syrup. Sweet, herbal, and aromatic — a piece of botanical history.
Ingredients
Equipment
Method
- Blanch angelica stems for 2 minutes in boiling water, then drain.
- In a saucepan, combine sugar, water, and lemon juice. Heat until sugar dissolves.
- Add stems and simmer gently for 20–30 minutes until translucent.
- Remove stems and let them dry on parchment paper or a rack overnight.
- Optionally roll in extra sugar once dry for sparkle.
- Store in an airtight jar. Keeps for several months.
Notes
💡 Tip: Candied angelica adds a magical touch to cakes, teas, and desserts.
⚠️ Note: Use only **true Angelica archangelica**, not other similar-looking plants.
Usefull Links
Angelica Root – learn more about its herbal history
Rosehip Honey – vitamin-rich floral sweetness
Walnut & Wild Herb Bread – rustic loaf to enjoy alongside
Rosehip Syrup – classic herbal drizzle