Have I told you, lately, how much I adore my weeds? The lazy side of me just gets the BIGGEST kick out of food that I literally don’t have to anything to get! Eat your heart out, Walmart! Aside from their super healthy, even medicinal properties, a lot of them actually taste pretty good, too. While most of the people around me are doing everything in their power to get rid of them, I’m over here like a little toddler with my grubby hands outstretched yelling, “Gimme! Gimme! Gimme!”
Which brings me to my absolute, numero uno, top favorite of all time – Dandelions! Yep, those scraggly yellow flowers that are the bane of the perfect lawn’s existence. From root to petal, they are completely edible and just plain magical to me! Packed with a ridiculous amount of nutrients, that rough little yard hog is like shimmering bursts of happiness in my eyes!
If you’ve never had Dandelion Jelly, you need to. Seriously. Just trust me on this. Follow the directions for making mint jelly on the Sure-Jell box but replace the leaves with dandelion petals. Not going to lie…It’s a bit labor-intensive cutting off the petals from the base. Use scissors to make it go a bit faster. I usually cheat and just use the whole flower head. Which is fine – The green base of the flower just turns the liquid a light brown instead of a sunny yellow that you’d get if just using the petals. Regardless of which method you go for, the finished product tastes very much like honey. See?? Magical! (If you want full instructions, let me know in the comments below!)
My husband was a hard sale on the benefits of dandelions, but once he tasted the jelly, he was completely reeled in – hook, line, and sinker! It was actually his idea to come up with Dandelion Candy, because he’s a bit of a sucker or Orange Chocolate Sticks. Hey, if it will endear him to my weird love for this weed, who am I to argue? When in doubt, throw some chocolate on it. Works for me!
Here’s the recipe:
1/8 c cold water
2 pks unflavored gelatin
1 C dandelion jelly
Add water to gelatin and stir to dissolve. Bring 1 C of dandelion jelly to a boil, then add to gelatin mixture. Stir again to combine. Pour into form and place in fridge for at least an hour. When solid, remove and slice. Dip in melted chocolate and place on parchment-lined trays. Put in fridge until set.
I really hope you love this as much as we do! Please feel free to share this page with anyone else who might enjoy it, as well. If dandelions just aren’t your thing, that’s okay. I realize this may be a little over the top for some folks. I still love ya! Feel free to use any other flavored jellies to make this candy, too!