I have a recipe I'd like to try this holiday season and it calls for glaceed angelica. I've Googled it and have a slight idea about what it is. However, I would prefer the expert opinions of the members here who might have more experience with it.
Firstly, it is not readily available in my region and I am wondering, too, if I can simply eliminate it or sub something else. The recipe I'm looking at is for what appears to be a traditional fruitcake (no wise cracks here, please) and the quantity of the angelica, relative to the rest of the ingredients is not great.
Please educate me.
Firstly, it is not readily available in my region and I am wondering, too, if I can simply eliminate it or sub something else. The recipe I'm looking at is for what appears to be a traditional fruitcake (no wise cracks here, please) and the quantity of the angelica, relative to the rest of the ingredients is not great.
Please educate me.
Last edited: