Categories: Candies 
      Yield: 1 servings 
  
      1 lb Angelica                            1 lb Granulated sugar 
  
  The most important thing about candying angelica is to choose stalks that 
  are young and tender.  In other words, angelica is only worth candying in 
  April or May when the shoots are new and softly coloured.  Trim the young 
  shoots into 3-4 inch lengths, put them into a pan, cover with water and 
  bring to a boil.  Drain and scrape away tough skin and fibrous threads with 
  a potato peeler, rather as you might prepare celery.  Return the angelica 
  to the pan, pour on fresh boiling water and cook until green and tender. If 
  the shoots are as youthful as they should be, this will take 5 minutes or 
  less.  Drain the stalks and dry them.  Put them into a bowl and sprinkle 
  granulated sugar between layers, allowing 1 pound of sugar for every 1 
  pound of angelica.  Cover and leave for 2 to 3 days.  Slide contents of the 
  bowl into a heavy-based pan.  Bring very slowly to the boil and simmer 
  until the angelica feels perfectly tender and looks clear. Drain, then roll 
  or toss the shoots on greaseproof paper thickly strewn with sugar, letting 
  the angelica take up as much sugar as will stick to it. Then dry off the 
  angelica - without letting it become hard - in the oven, using the lowest 
  possible temperature.  I place the stalks directly on the oven shelves 
  (with trays underneath to catch any falling sugar) and find they need about 
  3 hours.  Wrap and store after cooling completely. Packed into pretty 
  little boxes, home-candied angelica makes a charming present. 
   
  Source: Philippa Davenport in "Country Living" (British), May 1987. Typed 
  for you by Karen Mintzias