1 cup fresh dandelion petals (pesticide-free, yellow parts only)

2 cups granulated sugar

3/4 cup water

2 tbsp light corn syrup (helps prevent crystallization)

1/2 tsp lemon juice (optional, for a slight tang)

Candy thermometer

Powdered sugar or parchment paper (for cooling)

Directions

Harvest & Prep the Dandelions: Pick fresh dandelion flowers from an area free of chemicals. Rinse them thoroughly, then remove and discard the green parts and stems. Use only the yellow petals to avoid bitterness.

Infuse the Flavor: In a small saucepan, combine the water and dandelion petals. Bring to a gentle simmer and let steep for 5–7 minutes. Strain out the petals using a fine mesh sieve or cheesecloth, pressing to extract as much liquid as possible. You should be left with a floral dandelion “tea.”

Make the Candy Base: In a clean, heavy-bottomed saucepan, add the dandelion tea, sugar, corn syrup, and lemon juice. Stir gently to combi