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Try this unusual recipe for a new twist on Angelica - this is best made in the spring when you can gather the freshest and youngest stalks.
1 pound Angelica
1 pound sugar
Make sure to choose young, tender Angelica stalks. Look for new and softly colored stalks, wash and trim to 4" lengths. Put them into a shallow pan, cover with water and boil until soft. Drain and prepare the stalks like you would celery, scraping away tough skin and threads (use a potato peeler). Once cleaned, return to a pan, cover with boiling water and cook for approximately 5 minutes or until tender. Drain and dry the stalks, put them in a bowl and sprinkle each layer with sugar. A 1 to 1 ratio on your layering works. Cover and leave for 3 days.
Put the contents in a heavy bottomed pan or skillet, and bring to a slow boil. Simmer until the Angelica looks tender and almost clear. Drain and then toss the stalks on wax paper that is heavily coated with sugar - the goal is to have the angelica coated thickly. Dry it in the oven on a cookie sheet using the LOWEST HEAT possible. This process can take up to 3 hours. Cool completely and then wrap and store.