Crystallized Angelica

Cut the angelica stems into strips 6-8 cm long

Wash well in cold running water

Simmer in a pot with boiling water, until the skin starts to loosen

Remove from heat and chill the angelica, passing it through cold running water

Dry and remove the skin, taking care to remove all fibers

In a bowl, mix sugar with 1 cup of water

Add the angelica and reserve for 24 hours

Remove the angelica

Bring the liquid to a boil, then pour it over the angelica. Reserve

Repeat this process for 3 days

On the fourth day, bring the liquid to a boil, add the Angelica, and cook until almost all the broth is absorbed

Stir occasionally to prevent sticking at the bottom of the pot

Remove from heat and let it decant

Cool the liquid and place the angelica to dry

When dry, place the angelica on a smooth surface and dust with sugar

Spread the angelica in a baking dish lined with parchment paper and bake low temperature

Safeguard in hermetically closed containers.