About 500g Alexander stems - read the notes on sizes above.
½ teaspoon bicarbonate of soda /baking soda
1 cup sugar (250 ml/210g)
1 cup water (250 ml)
Extra sugar to sprinkle
Instructions
Measure the stems to the length of the container you'll be storing them in (i.e. a glass jar) and cut to that size.
Prepare a bowl of ice water (although cold water will do the job if you keep it running).
Bring a pot of water to boil and add the bicarbonate of soda. Add the stems and boil for five minutes, then move quickly to the cold water to stop the cooking process.
Once cooled, remove the outer, fibrous, green layer from the stems. This is time consuming, but well worth it!
Throw out the bicarb water, then put a cup of water and the cup of sugar into the pot and bring to the boil.
Meanwhile, pack the stems neatly into the glass jar (I find lying it on it's side makes it easier to pack them in) and pour the syrup over, to cover. Let this mix come to room temperature, then cover and leave for 24 hours.
Next day, pour the syrup into a pot, and bring to boil again, adding the stems. Boil for two minutes, then pour everything back into the container. (Again, I find it easier to lay the jar on its side, filling it with stems before pouring the syrup over again.)
Do the same thing two more times. (It doesn't matter if you miss a day!)
After the final syrup boil, set them out on a rack to cool down a little.
Sprinkle some granulated sugar onto a baking tray, then lay the stems onto the tray and sprinkle sugar lightly over again.
Lay onto a drying rack and leave overnight to dry (sometimes it takes a bit longer) before storing in an airtight container.
Save the syrup for cordial or cocktails.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2023/04/24/candied-alexander-stems/