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Dandelion Candy a box

Dandelion Candy

This dandelion candy contains honey, raw sugar, dandelion, turmeric, lemon and ginger. Great tasting and naturally good for you! Or, at least, better for you than commercial candy with corn syrup and chemical dyes.
Course Dessert
Cuisine American
Keyword dandelion, healthy treats, homemade candy


  • 2 Cups dandelion tea*
  • 2 Cups raw sugar
  • 1 Cup honey
  • ½ tsp powdered ginger
  • ½ tsp turmeric
  • 1 lemon squeeze and strain out the seeds


  1. Mix all the ingredients in a medium to large, heavy-bottomed pot with handles. Stir once to combine.

  2. Place on a burner with medium heat.
  3. From this point on, don’t stir the contents of the pot. Using the handles, gently swish the contents of the pot as the mixture heats to prevent scorching.
  4. Using a candy thermometer, heat to 300F/149C until hard crack stage. Watch carefully for signs of the sugar scorching or burning. Remove from heat to cool a bit if necessary. If you have a gas stovetop, it’s easier to control the flame and prevent burning. This process is much harder on an electric stove. Ask me how I know.
  5. Remove immediately from heat and begin place by spoonful onto a silicone mat or buttered glass dish.  You can also pour mixture into heat-proof silicone molds for fun shapes and sizes.

  6. Wait at least ten minutes and remove the dandelion candy by carefully popping them up.
  7. Coat in organic powdered sugar to prevent the dandelion candy from sticking together. Alternatively, you can use stevia powdered mix with cassava flour. You could use arrowroot powder, if you prefer, but I think it’s too bitter. This is candy, after all.

Recipe Notes

Dandelion Candy Notes

*To make dandelion tea, gather about three cups of dandelion blooms. Snip the green ends off and compost them. Place the blooms into heat-safe bowl and cover with at least 4 cups of boiling water. Let it sit for at least 4-6 hours. The longer you leave it, the darker and stronger the tea will get. Strain and compost the used dandelion.

**If you don’t have a candy thermometer, heat the mixture until the sugar dissolves. It takes roughly another half hour to get the heated mixture to 300F/149C. The mixture will start to bubble (boil) and separate when it’s hot enough. You can drop a bit of the mixture into a glass of cold water; if it hardens quickly, it’s ready. You can also drop a bit onto a silicone mat to see if it hardens, which it should start to do quickly.