Spiced sugars

Appears in

Published 2024

When it comes to infused sugars, your imagination is your limit. Some tips:

Simply mix the sugar and spice in a jar and forget it for a few weeks. They will keep indefinitely.
White sugar won’t get in the way of delicate aromas. Brown sugar imparts its own flavour, which can work alongside punchier spices like allspice and clove.
Use dry rather than moist sugars and use dried botanicals to prevent clumping.
A ratio of up to one part spice to four parts sugar works well (you can be a bit bolder with cinnamon).
Either blend the spices in or add them whole to infuse their flavours more subtly (also keeping the sugar white).
Sift before use if it contains whole spices. You can top up the jar a few times with more sugar to extract all the precious flavours.