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1/6 Photos of Homemade Candied Angelica - for Cakes, Bakes and Desserts
An aromatic and graceful herb that I grow in my garden; Angelica is a member of the Parsley family, and is known mostly for it's candied stems for cake decorating, as well as the leaves for teas, tisanes, jams and desserts. It is known as 'Herb of the Angels' (hence the name) because it was believed to have ancient medicinal properties. This elegant tall plant has a long firm stem and bright green leaves. If you have the time to candy your own angelica, it is well worth the effort - the commercial varieties have added colourants and flavourings, which is such a shame, as the subtle flavour of this beautiful herb needs no additives whatsoever. The instructions may seem longwinded, but it is very easy and is just repeating the same actions over several days, before drying them on a rack or screen and storing. Use the stems to decorate cakes, trifles and desserts.
Units: US | Metric
Serving Size: 1 (13 g)
Servings Per Recipe: 8
The following items or measurements are not included: