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Infused Sugars are an excellent way to enhance the flavor and aroma of your baked goods and co*cktails, elevating even simple recipes to gourmet level goodness!
Infused Sugars
Over the past few days, I’ve been posting infused sugarrecipes:
- Vanilla Bean Sugar
- Orange Sugar with Szechuan Peppers
- Lemon Zest Sugar with Cardamom
- DIY Citrus Sugar with Lemon and Dill
- Lemon and Lavender Infused Sugar
Here I’ll go into a little more detail about how to approachmaking your own infused sugars.
Choose Your Sugar
There are so many different types of sugars out there.Choosing what sugar you want to use can be hard.
Think about what you will be using the sugar for and whatflavor profiles you are interested in emphasizing.
If you want more of a toasted caramel flavor, consider usingcoconut sugar, roasted sugar, or raw sugar. Or if you want something clean andlight in order to let the spices, herbs, or other flavor components shine,consider using regular white sugar.
Certain sugars, like raw sugar, don’t dissolve very well inliquid. If you are going to primarily use the infused sugar in cold beverages,consider using regular white sugar.
Pick Your Spices, Herbs, or other Flavor Components
My biggest piece of advice is to get adventurous and useyour sense of smell!
I think most people can agree that Vanilla Bean Sugar andLavender Sugar are very popular. They are well-loved favorites with establishedtrack records in recipes. But using your own judgment and observations can ledyou to surprising results.
For example, every time I get a whiff of fresh dill, itsmells incredibly sweet to me. Even though I’ve never had a dessert that useddill in any way, I went ahead and trusted my sense of smell. And the DIY CitrusSugar with Lemon and Dill is delicious.
The Orange Sugar with Szechuan Peppers is another result offollowing my nose. I took a big whiff of some Szechuan peppers and fell in lovewith the aroma, especially when it was next to some fresh orange zest.
Adjusting Flavor
Sometimes when you are experimenting, you might add too muchflavor. I did this with the Orange Sugar with Szechuan Peppers. Originally Ihad it at one cup of sugar but the orange flavor was very bitter. Adding anextra cup of sugar easily fixed the problem.
Think About Texture
Texture is a component I didn’t think about when I firststarted making infused sugars. But soon I was crunching on a bite of pepper ora hard piece of cardamom and it became apparent that texture shouldn’t beignored.
When working with hard spices (peppercorns, cardamom, cloves, cumin seeds, etc.), anyway that you can break them down further into smaller less intrusive pieces, the better. Your mouth will thank you.
I crush them in a mortar and pestle first and then add thespices to a spice grinder with a little sugar to break down the spices.
Why Not Use Ground Spices?
When the texture of whole spices is so bothersome, why notjust use ground spices?
If all else fails, you can. But infusing sugar is mostlyabout aroma, and ground spices are simply less aromatic than freshly ground wholespices.
To use ground spices instead of whole, you will have to use more spice. Use this handy dandy whole to ground spice conversion guide from Food52 if you decide you don’t want to bother with whole spices (but you should totally bother).
How to Use Infused Sugars
Infused sugars can be used exactly like regular sugar.However, they really shine when you build flavor throughout the entire recipe.
The aroma and flavor of these sugars may seem very strongbut in reality, once baked that flavor decreases a lot.
Therefore, to capitalize on their flavor and aroma, it’sbeneficial to use infused sugars throughout the different layers and componentsof a recipe.
For example, if I wanted to make a pie, I would add a littlesugar to the crust dough, inside the filling, and sprinkle some on top of thecrust right before baking.
I would also add more of the flavors that went into thesugar in the first place. Maybe I would knead some orange zest and groundSzechuan pepper into the dough of the crust to increase the flavor.
Baking
There is no limit to the exciting things you can do withinfused sugars in your baking. I’ll be working on some special recipesdeveloped with them. But simply substituting regular sugar with an infusedsugar will perk old recipes up.
Cooking
It’s harder to think of ways to use infused sugars in yourcooking, at least at first. But think about how many times savory recipesrequire a little sugar. Salad dressings, sauces, BBQ, cured meats or fish – allof these are cases when you could toss a little bit of these flavor bombs intoyour cooking.
Beverages
Whether you’re muddling the infused sugars into a mojito,making a simple syrup with them, or simply adding them to your tea or coffee –infused sugars do especially well in beverages.
Making an excellent well-balanced beverage is often aboutaroma – so using aromatic infused sugars can make a huge difference in yourco*cktail & mocktail game.
All of these infused sugars will be used in an upcoming DIY Gin Bar post that I can’t wait to get to. In the meantime though, check out the recipes you can try these sugars out in & cheers!
co*cktails
- Strawberry Gin Fizz
- Blackberry Gin Fizz
- Mint Gin Fizz
- Lemon Gin Fizz with Cucumber and Dill
- Orange Gin Fizz
- Gin Lemonade co*cktail
Mocktails
- Orange-Basil Strawberry Mocktail
- Vanilla Earl Grey Blackberry Mocktail
- Sparkling Basil Lemon Mocktail
- Lemon-Dill Cucumber Mocktail
