Flavored sugar is just the gift for the coffee or iced tea drinker in your life!
Flavored sugar is just the trick I use to make drinks and the things I bake a little more sweet and yummy. I am always looking for a way to spice up my coffee and iced tea. I just don't care for those to drinks straight. These recipes will help you flavor sugar to whatever your recipe calls for. Play with different variations of sugars as well as how strong you care to make your flavors.
MAKES 1 PINT JAR FOR EACH FLAVOR
Orange Sugar: 1 3/4 to 2 c. Sugar plus thin slices of peel from 1 orange
Lemon Sugar 1 3/4 to 2 c. Sugar plus thin slices of peel from 1 lemon
Vanilla Sugar: 1 3/4 to 2 c. Sugar plus 1 vanilla bean, split in half lengthwise and cut in half crosswise
Mint Sugar: 1 3/4 to 2 c. Sugar plus 1/4 c. Fresh mint leaves, rinsed and thoroughly dried
Cinnimon Sugar: 1 3/4 to 2 c. Sugar plus 3 to 4 (3-inch) cinnamon sticks, broken in half
Rosemary Sugar: 1 3/4 to 2 c. Sugar plus 2 to 3 (4-inch) fresh rosemary sprigs, rinsed and thoroughly dried
Place about 3/4 c. Sugar into 1-pint jar with tight-fitting lid. Add layer of orange peel, lemon peel, vanilla bean, mint, cinnamon or rosemary. Whatever the flavor you decide to make. Layer sugar and flavorings, ending with sugar on top, packing down lightly before adding next layer.
Shake or roll the jar every day or two for about 2 weeks to blend flavors. Cover top of jar with any type of fabric. Seasonal fabric is always nice; attach gift tag/recipe card with ribbon or raffia.
NOTE: SUGAR MAY PICK UP COLORS FROM THE FLAVORINGS; THIS IS NORMAL.
GIFT TAG/RECIPE CARD:
Substitute Flavored Sugar anytime a recipe calls for granulated sugar. For example, use Orange Sugar in coffeecake; Vanilla Sugar in cookies, Mint Sugar in coffee or hot chocolate. Use the lemon sugar in hot or iced teas; Cinnamon Sugar in any baked item, or on a cake, cookies or buttered toast; or Rosemary Sugar over fresh fruit.