Candy Cap

Candy Cap
Photo by Frankie Frankeny


  • 2 teaspoons salt
  • 1 cup sugar
  • 2 cups heavy cream
  • 3 eggs
  • 1 tablespoon dried candy cap mushrooms
  • 1 cup whole milk

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours. When you feel like your mushrooms a...

View full recipe at Epicurious


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