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Candied fennel stalk and fennel syrup
20 m active | 9 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 236
  • Fat about 0g
  • Carbohydrates about 57g
  • Protein about 1g
This is needed
This is needed for 100 g
Syrup
  • 1 dl water
  • 100 g sugar
  • 120 g fennel stalk (sections of approx. 3 fennel bulbs), cut into approx. 1/2 cm slices
To dry
  • a little sugar
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And that's how it's done
And that's how it's done
Syrup
Bring the water and sugar to the boil, stir until the sugar has dissolved. Add the fennel and simmer for several minutes (it should still be crunchy). Remove the pan from the heat, cover and allow to infuse for approx. 6 hours. Drain off the fennel, keep the liquid and use as a syrup.
To dry
Spread the fennel slices onto a baking tray lined with baking paper. Dry for approx. xx hours in the centre of an oven preheated to 80°C. While the fennel is still slightly sticky, sprinkle with sugar and place in a jar.