D.I.Y Infused Sugars

Introduce

Chef :

Andrea

D.I.Y Infused Sugars

Sugar recipes to add to your own recipes. The possibilities of the different flavours are endless so be experimental and creative. Leave all to infused for at least 2 weeks before using.

Ingredient

1 cup

bottle of food colouring of your choice

1 cup

Sugar (Make how much you need)

1 tbsp

finely ground unsweetened coconut

1/4 tsp

Cooking instructions

* Step 1

Cut vanilla beans in half and scrape seeds out using a spoon. Reserve pod for vanilla extract, or another recipe. Combine vanilla seeds with 1/4 of the sugar and blend to a fine powder. Mix together with remaining sugar. Store in an airtight container until needed. Great on just about any sweet dish (including baking). Also in drinks such as coffee.

* Step 2

Place sugar on a piece of waxed paper. Add a drop of food coloring and mix until the color is evenly distributed throughout the sugar. Continue to add food coloring one drop at a time until you are satisfied with the color. Use immediately, or allow the sugar to dry and store in an airtight container. No flavour but can make any cake, cookie or pie look nicer.

* Step 3

Add ingredients to a mixing bowl and Stir with a fork until completely mixed. And its ready to use. To make dark brown sugar add 2 tablespoos of molasses to every cup of sugar. Use only in baking.

* Step 4

Preheat oven to 110°C (90ºC fan) mark 1?4. Next use a vegetable peeler to pare rind from the orange and lemon in strips, scraping off any pith that comes with it. Put rind on a baking sheet lined with baking parchment and dry in oven for 60 minutes or until crisp. Once cooled blend to a powder in a food processor. Mix in well with the suger. Lastly pack into separate sterilised airtight containers. Its great in drinks such as orange juice or lemonade as well as for rimming cocktail glasses. Also great for pastries, desserts and fruit salads.

* Step 5

Blitz the lavender in the blender into a finer powder. Add to the sugar. Mix well and Pack into separate sterilised jars. Great in cakes, scones, sugar cookies, shortbreads and tea.

* Step 6

Mix the cinnamon, cloves and suger together well. Store in an airtight container. Great for sprinkling on cakes, cookies, pretzels, pies and coffee.

* Step 7

Mix the espresso powder and sugar together well. Once done store in an airtight container. Great sprinkled on chocolate cookies, cakes, yogurt and rimmed on cocktail glasses.

* Step 8

Mix coconut and sugar well. Transfer and store in an airtight container. Great sprinkled on desserts, pastries, cookies, and pies

* Step 9

Mix all the powdered ingredients together well, once done transfer and store in an airtight container.

* Step 10

Blend or crush really well the raspberries. Add the raspberries to the sugar. Mix well to remove any lumps. Next place on a tray lined with parchment paper and let it dry for a couple of days. Once dry blend for 30 seconds in the food processor. Great on lemon flavoured cakes, pastries and pies. Use on cereals and rimming cocktail glasses.

* Step 11

Split the cardamon pods by pressing them with flat side of a knife, remove the seeds. Pulverise the seeds with the sugar. Lastly transfer and store in an airtight container in a cool dry place. Great in drinks, cakes, cookies and sprinkled on fruit salad.

* Step 12

Blitz the either dry or fresh mint in a food processor. Next mix in with the sugar, and transfer to an airtight container. If using fresh mint store in fridge, if using dry store in a cool dry place. Wait at least two weeks for the sugar to absorb the mint flavour. Great on any fruit, or sprinkled on mint flavoured desserts.

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