Dandelion syrup

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Beetroot queen

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Dandelion syrup
« on: April 12, 2009, 21:32 »
Anyone tried it before, I did some today but it said boil for 90 mins and after 30 mine was looking like toffee so I popped it in jars, its still not cold so I am not sure if it will stay soft or set like concrete.

I hand picked 250 dandy flowers it better work, the kids were laughing so much thinking I will wet the bed tonight  ::)

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Poolfield2

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Re: Dandelion syrup
« Reply #1 on: April 12, 2009, 22:27 »
Whatever do you use dandelion syrup for, mending shoes if it sets hard :tongue2:

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Trillium

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Re: Dandelion syrup
« Reply #2 on: April 13, 2009, 19:11 »
A lot of older Italians here use the roots to make Dandelion wine which is supposedly quite potent, but I've never heard of dandelion syrup. Is it for things like pancakes?

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Beetroot queen

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Re: Dandelion syrup
« Reply #3 on: April 13, 2009, 19:46 »
Pancakes, icecream, toast

it set so hard I had to throw 3 new jars away  >:(

Not happy and I still have yellow fingers and I have never even smoked, will try with another recipe when I find one

Must have huge amounts of pectin in hehe  ::)

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scabs

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Re: Dandelion syrup
« Reply #4 on: April 14, 2009, 11:48 »
I picked two carrier bags full of dandelion heads last April and made two gallons of wine... I've yet to have a proper swallow, but early tastings are promising!  :D :D :D

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PAULW

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« Last Edit: April 16, 2009, 13:30 by PAULW »

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sunshineband

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Re: Dandelion syrup
« Reply #6 on: April 16, 2009, 13:35 »
Pancakes, icecream, toast

it set so hard I had to throw 3 new jars away  >:(

Not happy and I still have yellow fingers and I have never even smoked, will try with another recipe when I find one

Must have huge amounts of pectin in hehe  ::)
I'm not sure if dandelions have pectin in them or not, but it may set hard if you put too much sugar in and then it turns into dandelion toffee  :lol: Shame though after all your work
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HLS

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Re: Dandelion syrup
« Reply #7 on: April 16, 2009, 13:39 »
It sounds like your recipe produced dandelion toffee!  I don't think it would be the pectin so much as boiling the sugar for so long.  

I haven't come across dandelion syrup before, but I had a quick look at the catstripe.co.uk recipe posted by PaulW and adding the sugar at the end for 10 minutes simmering sounds far more likely to produce something pourable.

I'd be interested to know how it turns out, if you do decide to have another go. I go round taking the heads off dandelions anyway, if I haven't got time to dig them out properly, so it would be good to have something to do with them!



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