Homemade Dandelion Candy
Homemade Dandelion Candy captures the delicate, floral essence of spring in sweet golden bites. Made with fresh petals and a hint of vanilla, this old-fashioned treat is a magical way to turn wildflowers into edible jewels—perfect for gifting or tea-time delight.
Equipment
- Saucepan
- Candy Thermometer
- Spoon or Candy Molds
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 cup dandelion petals loosely packed, yellow parts only
- 1/4 tsp vanilla extract optional
- 1/8 tsp butter just a dab, to reduce bubbling
- powdered sugar for dusting, optional
Instructions
- Pick dandelions from a clean, unsprayed area. Rinse and dry. Remove yellow petals only, discarding green parts.
- In a saucepan, combine sugar, corn syrup, water, and lemon juice. Stir to dissolve, then heat without stirring to 300°F (hard crack stage).
- Remove from heat and quickly stir in dandelion petals, vanilla (if using), and a dab of butter. Mix gently.
- Carefully spoon into candy molds or drop onto lined baking sheets. Let cool completely until firm.
- Dust with powdered sugar if desired and store in an airtight container in a cool, dry place.
Notes
Use only yellow petals to avoid bitterness. A thermometer is essential for proper texture. Don’t freeze these candies—store at room temperature for up to 2 weeks.