Make Your Own Candied Angelica! - cooking recipe

Ingredients

2 lbs angelica (young, tender stalks and stems)
2 cups water
2 tablespoons salt
3 cups sugar
3 cups water

Preparation

Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl.
Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it's fully submerged. Cover and let soak 2 hours.
Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.
Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.