How To make Home Candied Angelica
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
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Buttery Sponge Cake with Candied Angelica (works with dried fruit too)
(Video in English with English subtitles)
Welcome to Guillaume’s Cuisine. I’d like to share with you some very easy recipes.
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For a 20cm [8in] round cake dish:
225g [1 4/5 cups] plain flour
225g [1 cup + 2 tablespoons] sugar
175g [12 tablespoons + 1 teaspoon] salted butter
2 eggs
50g [1.8 oz] candied angelica (or other candied fruits)
2 tablespoons cognac (or brandy or whisky)
Apples, Brie Cheese and raisins - Angelica's Original Recipe
Angelica likes inventing things and really wanted to make a video of a recipe that she thought up.
Fried apple slices
Brie cheese melted on top
Raisins to taste
Cook well
Extended version and deleted scenes are on Angelica's channel
Music used:
Classique by Francis Preve Youtube Audio Library
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Making a sugar scrub with Angelica
Make your own sugar scrub! You will need:
1 cup of sugar
1/4 cup of coconut oil
Small container for the sugar scrub
Optional:
A couple of drops of food coloring of your choice
A few drops of Essential oil of your choice