Flavored Sugar

Flavored or scented sugar is made by placing vanilla beans, citrus peels and even crushed rose petals in the sugar for a short period of time, which flavors it. It is a great way to add subtle flavor to any recipe or to decorate cookies with. You can also stir it into your coffee or tea. In pretty jars, flavored sugar is great to give as gifts.



CINNAMON SUGAR:
1 cup sugar
1 tablespoon cinnamon

Mix to combine.
You can use any spice or combination of spices.
Yield: 1 cup


VANILLA SUGAR:
Vanilla sugar is simply white granulated sugar that has been flavored with a vanilla bean; there really isn't a specific recipe for it. The sugar keeps indefinitely and does not need refrigeration. Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant, but I usually replace it every year in the Fall before Xmas baking. Vanilla sugar will keep indefinitely in an airtight container at room temperature.

To make:
Place a cleaned vanilla bean on a baking sheet and set aside until dried.

Bury 1 dried vanilla bean in a container holding 2 cups confectioner's sugar, super-fine or regular granulated sugar.

Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so.

Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.


Another way: To make vanilla sugar, place any cleaned, used vanilla beans on a baking sheet and set aside until dry. There is really no specific recipe for vanilla sugar. Any amount of granulated sugar will do. With less sugar, the vanilla flavor will be strong. I usually mix one vanilla bean with about 2 cups sugar. When the vanilla beans are dry, place them in a food processor with the sugar and process on high speed until the vanilla and sugar appear to have the same texture, about 1 minute. Pass the mixture through a fine-mesh sieve to remove any large pieces.

If you don't have a food processor, you can simply place the dried vanilla beans in some granulate sugar and store in an airtight container. The sugar will take on the flavor of the vanilla. Another way to make vanilla sugar is to use the vanilla seeds. Use a sharp knife to slice the beans in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Mix the seeds and some granulated sugar together in a bowl. I rub the vanilla seeds and sugar between the fingers to ensure that the seeds are evenly distributed.


LEMON SUGAR:
(makes about 1 pound)

3 large lemons

2 cups granulated sugar

Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.

Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.

Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.


ROSE PETAL SUGAR:
Substitute for plain white sugar in baking or beverages where you want a subtle rose flavor. Warning -- All roses that you intend to use must be edible and free of pesticides.

1 cup white sugar
2 cups fresh, fragrant, pesticide free rose petals, shredded or minced

Pound sugar and rose petals with a mortar and pestle. Place in a covered jar for one week. Sift out petal bits if desired and store in an airtight container.


INTERESTING FLAVORS:
I have never tried this, but it will probably work (the same concept used when tinting sugar with liquid food colors):

1. Place the desired amount of sugar in the plastic bag, add a small dab of flavored concentrated oils

2. Close the bag and mix and shake until the flavor is evenly distributed.

how-to sugar