Putting wild mushrooms in dessert might sound odd, but candy cap mushrooms are a notable exception. These small fungi are prized for a strong maple-like aroma and flavor, which works beautifully in sweet applications. One of the simplest and most versatile ways to use them is to make candy cap sugar, an infused sugar that brings their unique taste into cookies, custards, ice cream and more.
The maple scent of candy caps is unusually vivid — some foragers say it lingers on clothing and in the kitchen. The flavor can be described as intoxicatingly similar to real maple syrup, which is why they’ve become a favorite ingredient for bakers and chefs who work with wild foods.
I first read about candy caps in Connie Green’s The Wild Table. As a baker and mushroom forager, I was immediately fascinated by how well these mushrooms translate into sweet recipes.
Where to find candy caps
Candy caps typically appear in winter and are found in limited regions along the U.S. West Coast. Visually they resemble many small brown mushrooms, so the most distinctive feature is their scent rather than obvious looks. Because they’re seasonal and region-specific, many people buy dried candy caps online if they don’t harvest them locally.
When buying, choose reputable suppliers of dried candy caps. Once you have dried mushrooms you can make candy cap sugar by layering them with sugar in a jar and letting the sugar absorb the aroma over time.
How to use candy cap sugar
Candy cap sugar is easy to make and adds a distinct maple note to winter desserts. Replace part or all of the sugar called for in a recipe with the infused sugar to introduce the candy cap flavor. It pairs especially well with brown butter, toasted nuts, chocolate and bourbon.
Popular uses include shortbread cookies, creme brûlée, ice cream and caramel sauce. You can also grind dried candy caps into a fine powder to incorporate directly into batters or doughs, or steep the mushrooms in cream to flavor custards and ice cream bases.
Below are a few ideas for recipes that showcase candy cap sugar:
- Candy Cap Cookies
- Candy Cap Caramel Sauce
- Mini Chocolate Cakes with Candy Cap Caramel
Candy Cap Sugar
Ingredients
- 3 cups sugar
- 1/2 cup dried candy cap mushrooms
Instructions
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Layer the sugar and dried candy cap mushrooms in a clean glass jar with a tight-fitting lid. For easier straining, you can place the mushrooms inside a small cheesecloth bundle before adding them to the sugar.
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Store the jar in a cool, dry, dark place for at least one week so the sugar can absorb the mushroom aroma. Give the jar a gentle shake every couple of days to help the infusion.
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After the infusion period, remove or strain out the mushrooms and use the candy cap sugar in cookies, ice cream, creme brûlée or any recipe where a maple-like note would shine.
Notes
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