Description
Dandelion Candy is a unique and delightful sweet treat made from fresh dandelion petals infused in a sugary syrup. These delicate candies capture the floral essence of dandelions, combining fresh petals with lemon juice and optional honey to create a golden, crunchy confection perfect for a natural, homemade candy experience.
Ingredients
Scale
For the Candy:
- 1 cup fresh dandelion petals (yellow parts only, no green parts)
- 1 cup water
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional, for a richer, golden flavor)
For Finishing:
- Powdered sugar (for dusting, optional)
Equipment:
- Candy thermometer
- Silicone candy molds or parchment paper
Instructions
- Prepare the petals: Rinse and gently pat dry the dandelion petals very carefully. Remove all green parts to avoid bitterness, ensuring only the fresh yellow petals remain for the best flavor.
- Simmer petals: In a small saucepan, combine 1 cup of water and the dandelion petals. Bring to a gentle simmer and let it simmer for 5 to 10 minutes, allowing the water to absorb the floral essence.
- Strain the infusion: Strain the dandelion-infused liquid into a clean saucepan, discarding the used petals to leave a clear, fragrant liquid.
- Add sweeteners: Add the granulated sugar, lemon juice, and honey if using, to the dandelion liquid. This combination balances sweetness with a slight citrus tang and floral depth.
- Dissolve the sugar: Heat the mixture over medium heat, stirring constantly until all the sugar has fully dissolved, ensuring a smooth syrup base.
- Bring to hard crack stage: Stop stirring and continue heating the syrup mixture until it reaches 300°F (hard crack stage) on a candy thermometer; this ensures a crisp candy texture.
- Pour the syrup: Immediately pour the hot syrup into silicone candy molds or spread it onto a parchment-lined baking sheet. Work quickly as the syrup sets very fast once removed from heat.
- Cool and harden: Let the candy cool completely until it hardens into a firm, brittle candy.
- Finish the candies: Once cooled, gently pop the candies out of the molds or break the sheet into shards. Dust with powdered sugar if desired to prevent sticking and add a light sweetness.
Notes
- Ensure all green parts of the dandelion petals are removed to avoid any bitter taste.
- Use a candy thermometer for precise temperature control to achieve the perfect hard-crack stage.
- Handle the hot syrup carefully to avoid burns as it is extremely hot at 300°F.
- Silicone molds make shaping easier, but a parchment-lined sheet can also be used for rustic shards.
- Powdered sugar dusting is optional but helps keep the candies from sticking together.
- Store candies in an airtight container in a cool, dry place to maintain crispness.
