Homemade Candied Angelica for Cakes Bakes and Desserts
Transform your baking and dessert creations with the delicate herbal elegance of Homemade Candied Angelica! This recipe showcases how to turn fresh angelica stems into a sweet, glossy garnish perfect for adorning cakes, bakes, and confections. Blanching the stems in baking soda ensures they remain vibrant green, while a slow infusion in sugar syrup imparts a delightful sweetness. With just four simple ingredients and a bit of patience, you’ll have a unique homemade treat that can be stored for months. Whether you’re decorating pastries or adding flair to a special dessert, this candied angelica recipe is a must-try for adventurous home bakers.
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Recipe Information
Ingredients
- 200 grams Fresh angelica stems
- 1 teaspoon Baking soda
- 400 grams Granulated sugar
- 500 milliliters Water
Instructions
Wash the fresh angelica stems thoroughly, ensuring they are free from dirt or impurities. Peel the outer layer of the stems to remove any tough strings or skin.
Cut the angelica stems into uniform 10-12 cm (4-5 inch) pieces for even cooking. If the stems are too thick, slice them in half lengthwise.
Bring a pot of water to boil and add the baking soda. Blanch the angelica stems for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and pat the stems dry with paper towels.
Make a sugar syrup by combining 300 grams of sugar with 500 milliliters of water in a saucepan. Heat gently, stirring until the sugar dissolves completely. Bring the syrup to a boil, then reduce to a simmer.
Add the blanched angelica stems to the sugar syrup. Simmer on low heat for 1 hour, ensuring the stems are fully submerged. Remove from heat and leave the stems in the syrup to soak overnight at room temperature.
The following day, remove the angelica stems from the syrup using a slotted spoon. Add the remaining 100 grams of sugar to the syrup, bring it back to a boil, and reduce to a simmer. Return the stems to the simmering syrup and cook gently for another hour.
Transfer the candied angelica stems to a wire rack set over a baking sheet to allow any excess syrup to drip off. Let the stems dry in a cool, ventilated area for 1-2 days until they are no longer sticky to the touch.
Once completely dried, store the candied angelica in an airtight container for up to 3 months. Use as needed for garnishing cakes, pastries, or desserts.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 410.4 g | 149% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 401.0 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
