Mushrooms & Candy

You did read that right! Mushrooms can expand outside of the savory world and be used in mushroom chocolate, sour gummies, and other sweet confections. And what better time to experiment than in the month of October – when sweets and mushrooms are both in abundance? 

Have you ever heard of Witches’ Butter? If you haven’t, you’ve likely come across it when out in the wild and questioned what the odd little yellow globular substance actually was. Well, it’s a jelly fungus! Under the scientific name Tremella mesenterica, Witches’ Butter is commonly found on dead branches, especially during wet winter months. What’s even more interesting is that while this species grows year-round, often it will dry and shrivel up until rain revives it back to its gummy form. So best to go hunting during or after a fresh rain spell. 

But what does this fungus have to do with candy? Well, this interesting fungus can be turned into something reminiscent of sour gummies! When dehydrated and left to absorb sugar with a bit of citric acid, Witches’ Butter can become a great little sweet treat. Try it for yourself!  

CANDIED WITCHES’ BUTTER RECIPE

(Mushroom sour gummies) 

Recipe adapted from Melisa Smith of The Glass Pantry

Ingredients​

• 1/2 cup Witches’ Butter pieces
• 1/2 cup simple syrup
• 1/4 teaspoon lemon extract
• 1/4 teaspoon citric acid
• 2-3 tablespoons granulated sugar divided, more if needed

Method

1. Rid the witches’ butter of debris.
2. Combine simple syrup, lemon extract, and citric acid to a low boil.
3. Add the witches’ butter and reduce heat. Simmer for 15 minutes then remove from heat and allow the contents to cool for 15 minutes or more.

Dehydrate

1. Remove the witches’ butter from the candying liquid and chop to make evenly sized pieces.
2. Transfer the witches’ butter to a parchment lined tray and dehydrate at 135 degrees for 4-5 hours or as needed until it’s sticky and gummy. 
3. When desired texture is reached, remove from oven and allow the witches’ butter to cool to room temperature. When cooled, use a sharp knife to peel the witches’ butter pieces off of the parchment and place the pieces one at a time into a small glass jar with a tablespoon of sugar. Toss the gummies in the sugar to prevent sticking then add additional sugar until the witches’ butter pieces are coated evenly. If you enjoy extra sour gummies, add a little more citric acid.
4. Age the witches’ butter for about 3 weeks in a closed jar, shaking daily. Add more sugar and/or citric acid as needed to prevent sticking. Gummies will be done when they are plump and desired texture is reached!

So if you find yourself wandering around the forest and stumble across some of these chewy globs, go ahead and stick some in a little baggie! But be warned, paper bags will dry these up by the time you make it home so it’s best to avoid paper to store them.