Candied Elcampane is a traditional British recipe for a sweet (candy) made by preserving elcampane root in a sugar syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Candied Elcampane.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Candied elcampane used to be a common staple in the kitchen. This recipe allows you to candy your own elcampane which can be consumed as a sweet or it can be used as a form of crystallized fruit in a whole range of recipes.
Elcampane (Inula helenium [or elena campana to give it it's Medieval Latin name) is a mild expectorant, is a mild antiseptic and can be used to treat intestinal infestations. This is an example of a bittering herb that was used in spring to 'clear the system'.
Ingredients:
tender elcampane roots, washed
600ml boiling water
4 tbsp salt
400g sugar
1l water
Method:
Add the salt to the boiling water and dissolve. Clean the roots in the salted water. Cover with a cloth and leave for 24 hours.
Drain and peel the elcampane roots then wash in cold water. In a saucepan, make a syrup from the sugar and the 1l cold water. Bring to the boil, place the elcampane in the syrup and simmer for 20 minutes. At the end of this time take the elcampane out of the syrup, lay on a wire rack and leave to dry for 4 days (reserve the syrup solution).
After 4 days return the elcampane to the syrup and boil again for a further 20 minutes. Remove and place on the wire rack, allowing to drain for 4 days once more. Sprinkle with caster sugar and store in an airtight container.
