1 ½ cups fennel stalks, cut on the diagonal into thin slices
Instructions
Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper or a silicone liner.
Combine the sugar and water in a small saucepan over medium-high heat. Cook, stirring, until the sugar has dissolved, about 5 minutes. Add the fennel and reduce the heat to medium. Simmer for 3 minutes, until the fennel is crisp-tender. Remove from the heat and let the fennel steep for 10 to 15 minutes, then strain the syrup into a container.
Transfer the syrup-coated fennel slices to the lined baking sheet, spreading them in an even layer. Bake for about 30 minutes, then separate any fennel slices that are sticking together. Bake for 30 minutes more or until the fennel is dry, slightly crispy and just a bit sticky.
Cool completely on the baking sheet before serving or storing. The candy can be stored in an airtight container at room temperature for up to 4 days. The syrup can be refrigerated in an airtight container for up to 2 weeks.
You can munch on candied fennel after a meal and get the benefit of settling your stomach while meeting the need for something a little sweet. You can also add it to fruit salads or use it as a topping for baked goods & ice cream. The fennel simple syrup has a lovely mild floral-fennel flavor and can be used to sweeten beverages such as mocktails, cocktails, lemonade, tea, etc.
