Putting mushrooms in a dessert might sound unusual, but candy cap mushrooms are a notable exception. These small fungi carry a powerful maple-like aroma and flavor that works beautifully in sweet preparations. One of the simplest and most versatile ways to use them is to make candy cap sugar, an infused sugar that brings their distinctive taste into cookies, custards, ice cream, and more.
The resemblance to pure maple syrup is surprising and delightful—many people find the aroma and taste strikingly similar. I discovered candy caps through Connie Green’s book The Wild Table. As a professional baker and mushroom forager, Green’s writing opened my eyes to how well wild foods can complement baked goods, and candy caps quickly became a favorite ingredient to experiment with.
Where to find candy caps
Candy cap mushrooms appear in winter and are found in limited regions along the U.S. West Coast. They look like unremarkable little brown mushrooms, so they’re best identified by scent: a strong, lingering maple aroma that can cling to clothing and surfaces for days. Foragers often prize them for that unmistakable smell.
If you haven’t found them in the wild, you can buy dried candy caps from reputable sellers online. Once you have dried candy caps, making the sugar is straightforward: layer the dried mushrooms with granulated sugar in a jar, store it for a week or two, and shake it periodically. After the infusion period, strain out the mushrooms and you’ll have fragrant candy cap sugar ready to use.
How to use candy cap sugar
Candy cap sugar is a winter baking treat that adds an unmistakable maple note without using maple syrup. Use it to replace part or all of the sugar in any recipe to impart the candy cap flavor. It pairs particularly well with browned butter, toasted nuts, chocolate, and bourbon.
Popular applications include shortbread or shortbread-style cookies, creme brûlée, ice cream, and caramel sauce. You can also grind dried candy caps into a powder to stir directly into batters, or steep them in cream to flavor custards and ice cream bases for a richer infusion.
Try candy cap sugar in any of these ideas to highlight its aromatic profile and add depth to familiar desserts.
- 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
-
Place the sugar and dried candy cap mushrooms in a clean glass jar and seal with a lid. For easier straining later, you can enclose the mushrooms in cheesecloth or a small muslin bag.
-
Store the jar in a cool, dry, dark spot, such as a cupboard, for at least one week. Shake the jar every few days to help the aroma infuse the sugar evenly.
-
After the infusion period, strain out the mushrooms and use the flavored sugar in cookies, ice cream, creme brûlée, or any recipe where you want that maple-like note.
Notes
Did you try this recipe?
Be sure to leave a comment below!