Candied fennel stalk and fennel syrup

Total time: 9hr 20m
Preparation Time: 20m

For 100 g


Esther - Leaf to root

Nutritional Information

Contains 236 Kcal, 1g Protein, 57g Carbohydrates, 0g Fat


  • 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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  • 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.
  • Tip:

    You can offer guests candied fennel after a meal, for instance, (similar to the sugar-coated fennel seeds offered after a meal in the Middle East). Or mix the pieces of fennel into a fruit salad. The syrup also goes well with a fruit salad.

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