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Candied Angelica Stems

🍬 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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1 jar
Course: Preserves, Snack, Sweet
Cuisine: Herbal, Traditional
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g young angelica stems peeled and cut into strips
  • 200 g sugar
  • 200 ml water
  • a few drops of lemon juice optional

Equipment

  • Saucepan
  • Slotted spoon
  • Cooling rack or parchment paper
  • Jar for storage

Method
 

  1. Blanch angelica stems for 2 minutes in boiling water, then drain.
  2. In a saucepan, combine sugar, water, and lemon juice. Heat until sugar dissolves.
  3. Add stems and simmer gently for 20–30 minutes until translucent.
  4. Remove stems and let them dry on parchment paper or a rack overnight.
  5. Optionally roll in extra sugar once dry for sparkle.
  6. 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.