Infused Sugars

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Infused Sugars

Course: Snack

Ingredients

  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Zest ( lemon)
  • Zest ( lime)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1–2 teaspoons water or 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon dry hibiscus flower
  • 1–2 teaspoons steeped hibiscus tea
  • 4 cups granulated sugar
  • 4 vanilla beans (dried off with paper towel)
  • 1 cup granulated sugar (or vanilla infused sugar)
  • 1 tablespoon food and beverage safe glitter or mica powder
  • 1-2 teaspoons of clear vanilla extract or water)
  • 1 cup granulated sugar (or vanilla infused sugar)
  • 1 tablespoon instant espresso powder
  • 1-2 teaspoons of water

Instructions

  • In a medium mixing bowl, combine the sugar with the lemon and lime zest.
  • Rub the zest into the sugar with your fingers or a spoon to release the essential oils and
  • distribute the citrus flavor evenly.
  • Drizzle the lemon and lime juices over the sugar and mix thoroughly until the sugar has a
  • wet, sandy texture.
  • Spread the sugar mixture in a thin layer on a parchment-lined baking sheet or press firmly
  • into a mold.
  • Allow it to air-dry for 24+ hours
  • Pumpkin Pie(Autumn Spice) Infused Sugar:
  • In a medium mixing bowl, combine the sugar with the seasonings and liquids.
  • Mix thoroughly until the sugar has a wet, sandy texture.
  • Spread the sugar mixture in a thin layer on a parchment-lined baking sheet or press firmly into a
  • mold.
  • Allow it to air-dry for 24+ hours
  • Hibiscus Infused Sugar:
  • In a medium mixing bowl, combine the sugar with the dried hibiscus flower.
  • Add hibiscus tea and mix thoroughly until the sugar has a wet, sandy texture.
  • Spread the sugar mixture in a thin layer on a parchment-lined baking sheet or press firmly into a
  • mold.
  • Allow it to air-dry for 24+ hours
  • Vanilla Infused Sugar:
  • In a glass jar with lid add sugar and vanilla beans
  • ensuring that sugar covers the beans.
  • Allow it to infuse for 1 week minimum.
  • Glitter Vanilla Infused Sugar:
  • In a medium mixing bowl, combine the sugar with the glitter.
  • Add the liquid into the sugar and mix thoroughly until the sugar has a wet, sandy texture.
  • Spread the sugar mixture in a thin layer on a parchment-lined baking sheet or press firmly
  • into a mold.
  • Allow it to air-dry for 24+ hours
  • Coffee Infused Sugar:
  • In a medium mixing bowl, combine the sugar with the espresso powder.
  • Add the liquid into the sugar and mix thoroughly until the sugar has a wet, sandy texture.
  • Spread the sugar mixture in a thin layer on a parchment-lined baking sheet or press firmly
  • into a mold.
  • Allow it to air-dry for 24+ hours

Notes

Citrus Infused Sugar: