Infused Sugars
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:
