Candy cap mushrooms are one of the most magical ingredients in the wild food world (and my favorite to bake with!). These tiny, unassuming brown mushrooms smell just like real maple syrup. When dried, they become even more aromatic, making them a delight to bake with.
They’re the only mushroom used primarily in sweets, and once you start experimenting with them, you’ll understand why bakers and foragers are obsessed.
If you’ve ever wanted to bring a little woodland alchemy into your baked goods, candy caps are your new secret ingredient.
Why candy caps are so special
Candy caps are famous for their intensely sweet, maple-like aroma — think toffee, warm syrup, and brown sugar with a hint of sweet earth. Unlike other culinary mushrooms, candy caps are used mostly in desserts and sweet recipes. They’re phenomenal in cookies, sugar syrups, caramel sauce, custards, frostings, drinks, and more.
Candy cap vs maple syrup flavor: It’s true that candy cap mushrooms have a distinctive maple flavor, but it does have a bit of earthiness to it. They have a subtle umami mushroom flavor underneath the strong maple scent. This gives them depth and intrigue, and makes them work both in savory and sweet recipes.
Where candy caps grow
Candy caps (Lactarius rubidus on the West Coast, L. camphoratus, L. fragilis elsewhere) are a bit elusive and only grow in particular areas. They’re primarily found in:
- Coastal California and the Pacific Northwest
- Conifer or mixed hardwood forests
- Late fall through winter, depending on the region
- Often hidden in mossy areas, needle duff, on rotting wood, and under oak or pine
They’re small and easy to overlook, which is part of the thrill when you finally spot them.
How to identify candy cap mushrooms
Candy caps are small, orange-to-cinnamon colored mushrooms with a distinctive, strong aroma after drying. Fresh, the scent is a bit more faint, but once dehydrated, they smell undeniably like maple syrup.
They can be mistaken for other mushrooms, including the deadly galerina, so be sure you know what you’re looking for!
So, how do you tell candy caps from look-alikes? Look for these key ID features:
- Cap: Burnt orange to reddish-brown, small (often less than 2 ½ inches), sometimes slightly depressed in the center. Dull and dry.
- Gills: Attached to the stem, crowded, pale to orange in color, depending on maturity. When cut, they exude a watery milk (latex).
- Latex: Their white latex is a hallmark of the Lactarius genus. The latex will never stain yellow when exposed and doesn’t stain the gills when cut.
- Spores: Pale yellow or white.
- Texture: The whole mushroom is brittle, with a stalk that will snap clean.
- Veil, ring, volva: None.
- Habitat: Growing on the forest floor or rotten wood in conifer or mixed hardwood forests.
- Smell: Sweet, like maple and brown sugar. When fresh, it can be mildly spicy. When dried, it is super potent and unmistakable.
How to dry candy cap mushrooms at home: If you’re lucky enough to find your own candy caps, it’s best to dehydrate them. While they’re moderately tasty when fresh, their flavor is significantly enhanced after drying. Place in a single layer on trays in a food dehydrator and dry at 110° F until they snap in half crisply.
You can also spread the mushrooms out on baking sheets (or a clean window screen) and allow them to air dry. This may take a day or two, depending on humidity levels in your home.
Always positively ID any wild mushroom before consuming it. Some species can be dangerous or look deceptively similar. If you’re uncertain, consult a local expert, use multiple reputable field guides, or skip foraging and choose a safe source instead.
How strong is the flavor?
Candy caps are surprisingly potent. A teaspoon or two of powdered candy caps will flavor a whole batch of cookies. Too much can become bitter or overwhelming, so start small and adjust.
Other places to source
Not near candy cap habitat or don’t feel confident foraging? No worries! They’re widely available dried.
Look for them at:
- Farmers markets and local mushroom companies
- Online wild food shops
- Specialty spice stores
- Etsy shops from reputable foragers
Always buy from trusted sellers! Online retailers that I’ve used in the past include West Coast Wild Foods and Far West Fungi.
How to cook & bake with candy caps
Now for my favorite part – using candy cap mushrooms in desserts! These special mushrooms are most potent when dried, and trust me when I say, a little goes a long way.
Below, I’ll give you ideas for how to use them, with suggestions on how much to use. Think of these ratios as a starting point. I encourage you to taste and adjust to your preference.
Try any of these methods that interest you:
1. Grind into a powder
Turn dried candy caps into a fine powder by pulsing them in a spice grinder, coffee grinder, or small food processor. Mix the powder into your dry ingredients for:
- Cookie dough and shortbread
- Cakes
- Quick breads
- Pancakes or waffles
Recommended ratio: 1-2 teaspoons powder per batch
2. Infuse in cream or milk
Simmer whole dried candy caps in warm cream or milk, turn off the heat, and give it a taste. For a stronger flavor, cover with a lid and allow to steep for 5-20 minutes, then strain. Use the infused cream for:
- Custards, like pudding and creme brûlée
- Ganache
- Homemade ice cream
- Panna cotta
- Pastry cream
- Flavoring your coffee (with a spoonful of candy cap sugar!)
Recommended ratio: 5-7 mushrooms per 1 cup cream
3. Infuse in butter
Gently melt butter with a handful of dried mushrooms, then strain out the mushrooms and let the butter cool. Perfect for:
- Blondies and brown butter cookies
- Buttery frostings (try it in my Brown Sugar Buttercream – yum!)
- Butter-based candies like toffee, almond roca, and butterscotch
- Homemade caramels and caramel sauce
Recommended ratio: 5-7 mushrooms per ½ cup (4 ounces) butter
4. Infuse in sugar
Layer dehydrated mushrooms and sugar in a jar and wait 1–2 weeks. This is probably the simplest and most versatile method, but it requires a little bit of patience!
Perfect for:
- Baking (use in place of regular sugar)
- Coffee or tea
- Edible gifts!
Recommended ratio: I use about ½ cup dry candy caps to 3 cups of sugar. After straining, I use the mushrooms again up to 2 more times! They really are potent little guys.
5. Make candy cap syrup
Simmer mushrooms in water & sugar until sugar is dissolved and mixture has thickened into a golden, deeply aromatic syrup, 5-10 minutes. Use for:
- Cocktails & mocktails
- Moistening cake layers
- Flavoring lattes
- A substitute for maple syrup
Recommended ratio: 8–12 mushrooms per 1 cup water
How to store candy caps
Dehydrated mushrooms can be stored safely for several years, but they can lose flavor and become stale over time. Make sure to keep them away from sunlight and moisture.
To keep the maple aroma of candy caps strong:
- Store in an airtight jar
- Add a desiccant pack if you have one
- Keep in a cool, dark cupboard
- Avoid humidity and sunlight
- Use within 1 year for best flavor
Candy cap mushroom recipes
As you can see, there are a ton of fun and creative ways to use these special mushrooms in your dessert and drink recipes. Here are some of my favorite recipes so far:
Candy Cap Sugar
Candy Cap Caramel Sauce
Candy Cap Shortbread Cookies
Mini Chocolate Cakes with Salted Caramel Sauce
FAQs
They taste like maple syrup/burnt sugar/caramel, with a subtle mushroom aroma and earthy backbone, like sweet forest soil. The sweetness is aromatic rather than sugary.
Yes, when properly identified. Always use caution when foraging wild mushrooms. If unsure, purchase from a reputable source.
You can, but they’re nowhere near as aromatic. Drying intensifies the signature maple scent.
If your mushrooms aren’t super potent, they may be old, poorly dried, or from a weaker batch. Try lightly toasting them in a dry pan for 1–2 minutes to revive the aroma.
If you love using wild ingredients in your kitchen, be sure to check out my recipe index for more ideas, or search by category below.
