• Wearing gloves, cut the stems into 3-4 inch lengths, or whatever size you'd like depending on the container you will store them in.

Peel the stems

• To peel the stems, bring the 4 cups of water to a boil, then add the angelica stems and cook for a minute or two, working in batches if necessary. The blanching will loosen the tough skins. Drain and peel the angelica with a paring knife. Meanwhile, add the sugar to the poaching liquid and allow to melt.
• Bring the sugar and water to a boil, then put the stems in and cook for 3-4 minutes.
• Remove the angelica to a bowl or other container.
• Bring the syrup back to a rolling boil for a few minutes, then pour over the stems and allow to cool to room temperature, then cool, covered.
• The next day, pour the syrup off and bring to a boil again, then pour over the stalks and cool. Repeat the process one more time, pouring the syrup into a saucepan, bringing to a boil, and pouring over the stems.
• After the last time, drain the stems after cooling and blot dry.
• Some recipes toss the stems with sugar and store in a jar, but I find that unnecessary.
• Dry the stems in a dehydrator on the lowest temp setting, preferably with the door ajar, or leave them on a cooling rack at room temp until dried, but still slightly pliable, about 8-10 hours at 100 F.
• The sugar can stick a little to dehydrator trays. If it does, use a thin spatula to get underneath and remove them, or consider using a silicone baking mat or parchment.
• When the stems are dried refrigerate until needed in a tightly sealed container. Vacuum sealed stems will keep the best texture.