Dandelion Sugar
Dandelion sugar is great to have on hand to make all kinds of dandelion desserts, infusing your treats with their honey-like flavor!
Servings: 1.25 cups
Equipment
- Food processor
Ingredients
- 1 cup sugar
- 1 cup dandelion petals
Instructions
- Prep: Gently wash dandelions and leave on a towel-lined sheet to dry.Once dry, remove dandelion petals from their base. You can do this by holding the green base of the flower and twisting, or you can use a knife, cutting the petals off just above the base.
- Blend: Add 1 cup sugar and 1 cup dandelion petals to a food processor and blend until thoroughly mixed.
- Dry: Pour dandelion sugar onto a parchment-lined baking sheet, spreading the sugar out into a thin layer. Bake on the lowest setting of your oven (around 170° F) until dry, about 30-45 minutes. Allow to cool completely.
- De-clump: To break up any clumps, you can pour the dried sugar back into the food processor (cleaned and thoroughly dried). Pulse a few times until clumps are broken down and sugar has a fairly even consistency.Store sugar in an airtight container in a dark, cool cupboard.
Notes
- I find that you’ll need about twice as many whole flowers as petals. So for 1 cup of petals, plan to gather roughly 2 cups of whole dandelion flowers.
- Drying time will vary based on your flowers. Be sure to dry the sugar until it's thoroughly dry - it should be crispy to the touch with little to no moisture remaining. A food dehydrator works here, too. Set it to anywhere between 105 - 125° F.