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Make
Flavored (or Scented) 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:
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 | Place a cleaned vanilla bean on a baking
sheet and set aside until dried. |
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| Bury 1 dried vanilla bean in a container
holding 2 cups confectioner's sugar, super-fine or regular granulated
sugar. |
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| Cover the container tightly. The
sugar will be sufficiently scented with vanilla to be used in a week or
so. |
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| Add more sugar to the jar when you use
some of it's contents; the beans will be effective for many months.
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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:
To Make:
(makes about 1 pound)
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| 3 large lemons |
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| 2 cups granulated sugar |
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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.
2. Transfer the ground mixture to a medium bowl.
Add remaining cup sugar, and toss until evenly mixed.
3. 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.
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| 1 cup white sugar |
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| 2 cups fresh, fragrant, pesticide free
rose petals, shredded or minced |
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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 (they come in all
flavors--go to http://www.penzeys.com
--they have them)
2. Close the bag and mix and shake until the
flavor is evenly distributed.
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