Description
Dandelion Candy is a delightful homemade treat crafted from fresh dandelion petals simmered and turned into a floral-flavored hard candy. This recipe transforms the bright yellow petals into golden, hard crack stage candy pieces that are perfect for a unique, natural sweet snack. Enhanced with lemon juice and optionally honey for richness, these candies can be molded or broken into shards and dusted with powdered sugar to prevent sticking.
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-lined baking sheet
Instructions
- Prepare the petals: Rinse and gently pat dry the dandelion petals to remove any dirt and moisture. Ensure you remove all green parts from the petals as they are bitter and will affect the flavor of the candy.
- Infuse the petals: Place the cleaned petals and 1 cup of water in a small saucepan. Bring to a gentle simmer and allow it to simmer for 5 to 10 minutes to extract the delicate floral flavors from the petals.
- Strain the infusion: Strain the liquid through a fine sieve or cheesecloth into a clean saucepan, discarding the used petals to leave a clear flavored liquid.
- Add sweeteners and acid: To the dandelion-infused liquid, add 2 cups of granulated sugar, 2 tablespoons of lemon juice, and honey if using. This combination provides sweetness, balance, and a slight tang to enhance the flavor.
- Dissolve the sugar: Heat the mixture over medium heat while stirring gently until the sugar fully dissolves into the liquid. This step ensures a smooth candy solution without graininess.
- Cook to hard crack stage: Stop stirring and continue heating the syrup until it reaches 300°F (149°C) on a candy thermometer. This is the hard crack stage necessary for hard candies.
- Mold or spread the candy: Immediately pour the hot syrup into silicone candy molds or onto a parchment-lined baking sheet to your preferred shape. Work quickly as the syrup hardens fast at this stage.
- Cool and harden: Allow the candy to cool completely and harden. This may take several minutes at room temperature.
- Release and dust: Once hardened, pop the candies out of the molds or break the cooled candy sheet into shards. Optionally dust with powdered sugar to prevent them from sticking together.
Notes
- Ensure no green parts are included with the petals to avoid bitterness.
- Use a candy thermometer for accuracy to reach the hard crack stage.
- Work quickly when pouring the syrup as it hardens rapidly.
- Optional honey adds a richer flavor and a golden tint to the candies.
- Store candies in an airtight container to maintain crispness.
- Powdered sugar dusting helps prevent sticking during storage.
