**Brew the Dandelion Tea:** Gather young dandelion blossoms (avoid those near roadsides or treated areas). Rinse thoroughly. Steep 2 cups of blossoms in 4 cups of boiling water for 15-20 minutes. Strain the tea through a fine-mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the blossoms. You should have approximately 2 cups of tea.

**Combine Ingredients:** In a heavy-bottomed saucepan, combine the strained dandelion tea, raw sugar, honey, ginger, turmeric, lemon juice, and salt. Stir well to dissolve the sugar.

**Simmer the Mixture:** Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking. Continue to boil, stirring frequently, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer). This will take approximately 30-40 minutes. Be patient and keep a close eye on it, as it can burn easily.

**Test for Soft-Ball Stage:** If you don't have a candy thermometer, test for the soft-ball stage by dropping a small amount of the mixture into a glass of ice water. It should form a soft ball that flattens slightly when removed.

**Cool Slightly:** Remove the saucepan from the heat and let the mixture cool slightly, about 5-10 minutes, stirring occasionally.

**Pour and Cool:** Line a baking sheet with parchment paper. Pour the candy mixture onto the prepared baking sheet, spreading it evenly to about ½ inch thickness.

**Dust and Cut:** Once the candy has cooled completely and is firm (this may take a couple of hours), dust the top with powdered sugar. Use a sharp knife to cut the candy into small squares or desired shapes.

**Store:** Store the dandelion candy in an airtight container at room temperature.