Description
Delight in the floral sweetness of homemade Dandelion Candy, a nostalgic treat made by simmering fresh dandelion petals to extract their delicate flavor, then boiling the infusion with sugar and lemon juice to a hard crack candy stage. This simple recipe transforms common wildflowers into shimmering golden candies that offer a unique, light honey-like taste with a touch of citrus.
Ingredients
Scale
Dandelion Infusion
- 1 cup fresh dandelion petals (yellow parts only, no green parts)
- 1 cup water
Candy Mixture
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional, for a richer, golden flavor)
Finishing
- Powdered sugar (for dusting, optional)
- Candy thermometer
Instructions
- Prepare Dandelion Petals: Rinse fresh dandelion petals carefully, ensuring all green parts are removed to avoid bitterness. Gently pat them dry before use.
- Simmer Petals: In a small saucepan, combine 1 cup of water and the cleaned dandelion petals. Bring to a gentle simmer and let it steep for 5 to 10 minutes to extract the floral essence.
- Strain Liquid: Strain the mixture through a fine sieve into a clean saucepan, discarding the spent petals to leave a clear, infused liquid.
- Add Ingredients: To the infused liquid, add sugar, lemon juice, and honey if using, stirring to combine.
- Dissolve Sugar: Place the saucepan over medium heat and stir continuously until all sugar has dissolved completely.
- Boil to Hard Crack Stage: Stop stirring and allow the mixture to boil undisturbed until it reaches 300°F on a candy thermometer, known as the hard crack stage. This ensures the candy will harden properly.
- Pour Syrup: Quickly pour the hot syrup into silicone candy molds or spread onto a parchment-lined baking sheet. Work swiftly as the sugar mixture begins to set almost immediately.
- Cool and Harden: Let the candies cool completely at room temperature until they harden fully.
- Finish & Serve: Remove the candies from molds or break into pieces if poured on a sheet. Optionally, dust with powdered sugar to prevent sticking before serving or storing.
Notes
- Ensure all green parts of dandelion petals are removed to avoid bitterness in the candy.
- Use a candy thermometer for precise cooking to achieve the perfect hard crack stage.
- If honey is used, it adds a richer flavor and deeper color to the candies.
- Dandelion candy should be stored in an airtight container to maintain crispness and prevent moisture absorption.
- Handle the hot syrup with care as it can cause severe burns.
- Powdered sugar dusting helps prevent candies from sticking together during storage.
