This is the continuation of glace angelica, making the process that I posted on the 18th of October. It turned out I was not making glace angelica after all, but instead, I have candied the angelica. It worked out very well, I think I have enough to keep for my Christmas cake. It was not an easy process; however I may do it again.
I was at this stage: I put them into a bowl and sprinkle it with granulated sugar between layers, covered and left it for two days. The sugar was dissolved, after two days the angelica was in syrup.
Then I opened the cover slid contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica looks clear.
I drained the syrup, then tossed the shoots-angelica on greaseproof paper thickly strew with sugar, letting the angelica take up as much sugar as will stick to it.
Keeping the angelica in a dry place overnight to dry.
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| Candied Angelica |
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| Candied Angelica |
The last thing to do is to wrap the candied angelica in baking paper and keep in a dry container.
Until Next Post
Susy
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