How To Make Flavored Sugar

We’ll be the first ones to tell you that sugar is perfect just as it is. However, we always like to mix things up when it comes to new and exciting pastry recipes and flavored sugar is just too intriguing not to try! First thing to know: you can use whatever kind of sugar you want. This includes but is not limited to plain old granulated sugar, turbinado sugar, palm sugar and date sugar. However, one thing to keep in mind is that if you’re working with liquid flavorings, the coarser the sugar the better. The best thing about it is all of the creative things you can do! We’ve added lavender, rose buds, vanilla beans, citrus zest, Bourbon, coffee and even some savory options!

If you love sugar as much as we do, follow along with this online pastry class as we show you how to make the flavored stuff. With so many ways to get creative, this is one of the most fun tutorials we’ve done so far!

Flavored Sugar Recipes

When making flavored sugars more of the flavoring can be added to the sugar for a stronger flavor and more vibrant color. The sugars can be used in warm beverages, on cookies before baking, in oatmeal and yogurt, on quick breads and muffins and in breads and rolls.

Vanilla Sugar
1 vanilla bean
1 cup sugar

Slice the bean down the center, scrape out the seeds and rub into the sugar. Pour into a jar and let sit for 1 week to bring out the flavor

Cinnamon Sugar
1 Tablespoon ground cinnamon
1 cup sugar

Combine the two ingredients and store in an airtight container.

Blueberry Sugar
¾ cup freeze dried blueberries
1 cup sugar

coffee compositePlace the blueberries in a coffee grinder and pulse until powdered. Mix into the granulated sugar

Raspberry Sugar Cubes
2 ¼ cup freeze dried raspberries
3 cups granulated sugar
3 Tablespoons water flavored with ½ teaspoon almond extract

Place the raspberries in a coffee grinder 1/3 at a time and pulse until powdered. Sift out the seeds. Mix into the granulated sugar and add the water, the mixture should be a sandy texture and not too wet. If the mixture is to dry add more water and if it is too wet add more sugar. Press into a parchment lined 9 inch square cake pan. Cut into squares and dry overnight, remove from the pan and break apart.



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