Angelica Candy

Angelica Candy is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of preserving angelica stems in sugar for use as cake decorations. The full recipe is presented here and I hope you enjoy this classic British version of: Angelica Candy.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Additional Time:

(+5 days curing)

Makes:

2 jars

Rating:

Tags : Herb RecipesBaking RecipesBritish Recipes

This is a classic recipe for a Victorian version of Angelica Candy that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.

Original Recipe

Cut the stalks off the angelica, when they have obtained a good size, and before they have become tough cut them into slices, remove the skin, and boil them in water till they become tender; then take them out and wash them two or three times in cold water; boil them in a strong syrup made from loaf sugar, for an our, let them stand for twenty-four hours then boil them twice a day until the syrup has almost all been absorbed by the fruit. When this is done, take them out and place them apart in an oven to dry. Angelica will thus keep for years, and forms an agreeable addition to a dessert.

Modern Redaction

Ingredients:

1 generous bunch of angelica stalks, peeled and cut into 2cm lengths
600g raw cane sugar
600ml water

Method:

Place the angelica stalks in a pan of water, bring to a boil and cook for about 15 minutes, or until just tender. Drain and place in a bowl. Cover with plenty of cold water then set aside to soak for 24 hours.

The following day, combine the sugar and water in a pan. Heat gently until all the sugar has dissolved then bring the syrup to a boil. Drain the angelica and add to the syurp. Return to a boil and continue boiling for 40 minutes. Take off the heat and set aside to infuse for 24 hours.

After this time return the pan to the heat and bring to a boil then take off the heat. Repeat this boiling process twice a day for about 3 days, or until the syrup has almost all been absorbed by the angelica. When this is done, allow the angelica to cool until then can be handled then transfer to a baking tray lined with greaseproof (waxed) paper. Transfer to an oven pre-heated to 90 degrees. Prop the door open with a wooden spoon and allow the candied angelica to dry for about 2 hours.

After this time the angelica can be stored in jars, where it will last for years.

Find more Traditional Victorian Recipes Here