Content

• Steps
• Method 1 of 4: Flavoring with Ground Spices
• Method 2 of 4: Flavoring with herbs or lemon zest
• Method 3 of 4: Flavoring with Other Ingredients
• Method 4 of 4: Using Flavored Sugar
• Tips
• What do you need

Imagine a cookie sprinkled with strawberry vanilla sugar. Imagine the basil-flavored sugar on the edges of the glasses. Play your foe with cayenne pepper sugar. So it's time to get started.

Steps

Method 1 of 4: Flavoring with Ground Spices

1. 1 Choose sugar. White sugar tends to have a less complex aroma than other types, so it's a good base for adding new flavors. Brown sugar or raw sugar will work as well, but be prepared for a less predictable taste due to the higher molasses content.
2. 2 Pour 1 cup of sugar into an airtight container. Place the sugar in a sealed plastic bag, food container, jar, or other clean, airtight container. Since the spices are used in ground form, there is no need for a blender or other device.
   • By following these instructions, you can make a batch larger or smaller. Remember to increase or decrease the amount of ingredients accordingly.
3. 3 Add 2 to 10 teaspoons of spices. Use ground dry spices or grind them yourself to a powder in a coffee grinder, spice grinder or mortar. Different spices have different properties, so feel free to experiment. 2 teaspoons will give the sugar a light flavor, and 10 teaspoons will give it a very strong one.
   • Cinnamon, cardamom, ginger and nutmeg are commonly used in desserts, so they are great for flavoring sugar. They are good on their own or in any combination with each other.
   • Cayenne pepper not for the faint of heart! It will add spice to a dish or cocktail.
   • Cocoa powder without sugar, instant coffee or other flavored powders can also serve as a flavoring. Use 1/4 cup as they tend to have a less concentrated flavor than spices.
4. 4 Mix the ingredients thoroughly. Close the airtight container and shake it to combine the sugar and spices. You can also stir them with a fork or spoon, but make sure the ingredients are evenly distributed before closing the container.
5. 5 Let the sugar sit overnight or longer before using. Sugar takes time to absorb the aroma, which will become stronger after a few days. Since all the ingredients are dry, this sugar can be stored in a regular jar or sugar bowl.

Method 2 of 4: Flavoring with herbs or lemon zest

1. 1 Choose a scent. Any leafy herbs or lemon zest can be added using this method. Here are some ideas (based on 1 glass of sugar):
   • Rosemary, dried rosebuds and dried culinary lavender are good flavoring agents. Lavender has a particularly strong scent. Add about 3 tablespoons to 1 cup of sugar.
   • Mint well suited for baking and making cocktails. Try 1/2 cup loose (not tamped) mint leaves.
   • Basil - a more unusual flavor for sweets that can be paired with lime. Add about 1.5 tbsp. (22 ml).
   • Lemon, lime, orange zest or other citrus fruits can also add flavor to the sugar. Use only the colored portion of the peel. For a moderate taste, use the zest of two fruits; for a strong one, use more.
2. 2 Dry wet ingredients, then let cool. Fresh citrus leaves and zest must be dried before adding to prevent the sugar from sticking together. There are several ways to do this:
   • Place ingredients in a single layer on paper towels and microwave in sets of 30 seconds. Check them after each attempt and remove them from the oven when they are crispy.
   • Turn the oven on at its lowest setting, place the herbs on a baking sheet and heat for 20 minutes or until dry. It is not recommended to set a higher temperature as the herbs may burn.
   • Leave the herbs to dry in a light draft for 8-24 hours. Direct sunlight can reduce odor.
3. 3 Grind the ingredients. Sugar will become saturated with flavor much faster if the other ingredients are ground in a spice mortar or coffee grinder. This will also contribute to a more uniform color and texture in the final product.
   • You can try using a food processor, but it may not turn the ingredients into powder.
   • If you are using dried lavender, you can leave the flowers intact and sift through the sugar before using the sugar. The lavender flowers can be used to make a couple more sugar batches as they will still retain a strong scent.
4. 4 Mix ingredients with 1 cup sugar. White granulated sugar is less prone to clumping, so it's best to use it with wet ingredients. However, feel free to experiment with other options of your choice.
5. 5 Store sugar in an airtight container. Sugar should be infused overnight, and for a stronger aroma, even several days.Store it in a dry, airtight container to protect it from moisture and microorganisms.
   • Use citrus peel sugar for two weeks.

Method 3 of 4: Flavoring with Other Ingredients

1. 1 Use flavor extracts. Almond, vanilla or fruit extracts are an easy way to flavor sugar. Since the extracts are very concentrated, start by adding 2-4 drops to 1 cup of sugar. Stir well with a spoon until the color is uniform and break up the wet lumps with a spoon.
2. 2 Add the vanilla pod. Slice the pod lengthwise and scrape out as many sticky seeds as possible. Mix them with 2-4 cups of sugar, depending on how strong the flavor you want it to be. Place the pod in the sugar and store in an airtight container. Wait at least 48 hours for the sugar to saturate before use.
3. 3 Flavor the sugar with alcohol (bitter). You didn't even think about it, did you? The tinctures and liqueurs used in cocktails usually have a strong aroma, so start with 2-3 teaspoons per cup of sugar and add more if needed.
4. 4 Chop freeze-dried fruit. Freeze-dried fruit can be ground in a spice mortar or coffee grinder and then manually mixed with sugar. They add more color to the sugar than other flavors.

Method 4 of 4: Using Flavored Sugar

1. 1 Add sugar to drinks. Add vanilla sugar or cocoa sugar to hot milk. Use mint or citrus sugar in iced tea or mojito. Almost any flavored sugar can be used to decorate a cocktail. Rub the rim of the glass with a slice of lemon, then sprinkle with sugar.
2. 2 Use sugar in desserts. Many spices and extracts used to flavor sugar are used in desserts. Substitute flavored sugar for baked goods, or sprinkle on muffins, rice pudding, or parfait. Use citrus sugar to add sourness.
3. 3 Make sugar cubes or other shapes. You can do this by adding about 1 teaspoon of water to the granulated sugar for every 1/2 cup of sugar. Add more water if necessary, but do so in very small amounts, stirring thoroughly, until you get a slightly damp sugar crumb. Place the sugar in an ice cube tray if you want to make traditional cubes, or in curly silicone molds if you want a more original shape, and press down well. Let the sugar harden at room temperature for 1-8 hours, then transfer to an airtight container.
   • If you don't have molds, place the sugar on a baking pan lined with wax paper. Cut it into squares (or any other shapes) and then let dry.
   • You can combine this step with flavoring by replacing half of the water with an extract or cocktail tincture.
4. 4 Make lollipops. After a couple of days, when the sugar is saturated with flavor, turn it into caramel. Tie a string to a pencil and place it on a clean glass jar. Heat the flavored sugar in a saucepan of hot water to make a simple syrup, then pour it into the jar. If you used a non-powdered flavoring, sift the sugar before using.
5. 5 Make cotton candy. It can be done even without a special machine, although it is a complicated process. If you've used wet flavors, give the sugar at least two weeks before using it to make cotton candy. Also, the sugar needs to be sieved to get rid of the large ingredients.

Tips

• Make the sugar even more unique by adding a few drops of food coloring.
• Label the sugar can with the ingredients and date of manufacture.
• Check often enough to see if the flavored sugar has gone bad.

What do you need

• Mixing bowl
• Spice mortar, coffee grinder, food processor, food processor, or blender
• Microwave or oven (optional)
• Spoon or whisk