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DIY Flavored Sugars

December 8, 2014 44 Comments

Flavored Sugar 16 (1 of 1)

No Snacktastic Sunday post again this week, because I had another one of those days where nothing goes right in the kitchen. Literally nothing.

First, I tried to make Shortbread Bites – my plan was to dip them in chocolate and put together cute little holiday cookie baggies for people at work. But, as it turns out, shortbread dough is NOT my friend. Super crumbly and tender, not at all conducive to slicing/moving. So when I tried to slice the finicky dough into teeny tiny squares and gingerly transfer them to my baking sheet…I mostly ended up with tiny piles of crumbled cookie dough. Sometimes the unbaked cookies would explode in my hand en route to the baking sheet. Other times, I would look at the dough funny and it would immediately disintegrate, probably in anticipation of my touch.

It was REALLY UPSETTING, guys.

I can’t even tell you how many times I had to re-work the dough to get just a handful of cookies. Cookies that, by the time I was through with them, I didn’t even want to eat. Or look at, for that matter. Ugh.

Flavored Sugar 20 (1 of 1)

Up next in Tina’s Kitchen Misadventures: French Silk Pie. Gorgeous to look upon, made with the humblest of ingredients, and not at all complicated as far as recipes go. The only real “baking” involved was for the crust, and even then the expected effort was minimal. Just crush some Nilla wafers, mix with melted butter, press everything into the bottom of a pan, and bake. Easy peasy.

Cookie-based crusts are usually my jam. I’ve made lots of pies with crushed cookie crusts, and they’ve never given me a problem. It’s just crushed cookies and butter, for crying out loud! Fast, easy, and delicious!

But this time, I think I must have pissed off some kitchen god somewhere, because when I pulled my crust out of the oven I discovered (to my horror), that it had collapsed. The beautiful high sides that I had so lovingly hand-pressed up the sides of the pan had collapsed in on itself and I was left with an ugly, flat thing with a lumpy outer ridge that should be ashamed to call itself a crust.

I was so mad that I just chucked the dish into the fridge and walked out of the kitchen for the rest of the day. The “crust” and I still aren’t speaking, but I’ll let you know if we reconcile and I decide to do something with it later…

Flavored Sugar 21 (1 of 1)

In between the cookies and the pie, I did manage to cook us something edible lunch – Chicken with 40 Cloves of Garlic, and grilled cheese minis. Delicious to eat, hard to photograph. I might have to recook/reshoot these two recipes for the blog later.

For now, I’m gonna stop whining and tell you guys about these awesome DIY flavored sugars. I first got the idea from my from Sarah, who recently used freeze-dried cherries to punch up the frosting in one of her cupcake recipes. I remember thinking it was a genius idea, because once you process the fruit into a fine powder, you can use it to infuse just about anything with intense fruit flavor (without the drippy, sticky mess fresh fruit would entail).

My first thought was to take Sarah’s lead and use freeze-dried fruit in cupcakes – I had a hell of a time with the frosting for chocolate covered strawberries a while back, and this would be the perfect solution. But then I decided I didn’t have the energy for cupcakes. So instead, my mind turned to other, faster/easier things…like flavored sugars.

Flavored Sugar 17 (1 of 1)

Cinnamon sugar is one of my favorite things for sprinkling/dipping/rolling, and it’s so easy to make. Just dump some cinnamon into a bowl of sugar, and stir. That’s it. Instantly delicious topping for anything and everything.

I figured that fruit-flavored sugars, with the help of freeze-dried fruits, would be equally easy. And…I was right! It takes about a minute to turn freeze-dried berries into finely-ground powder, and then all you have to do is mix it with regular ol’ white sugar. Pour it into a spice shaker, slap on a pretty label, and you’ve got yourself an awesome, giftable treat that’s both adorable and delicious.

You can use these flavored sugars in/on literally everything. As a sugar rim for cocktails. Sprinkled over oatmeal. Rolled all over cookie dough for extra pizzazz. As a flavor booster in a hot beverage (tea or cider, for example). Or, you know, you can be like me and smear some crackers with Nutella, then sprinkle raspberry sugar on top so it tastes like chocolate covered raspberries. ‘Cuz YOLO.

Happy Monday, everyone! And before you ask…

  • Bottles – 3oz Glass Spice Jars
  • Labels –  Avery Removable Multi-Use Labels, Kraft Brown, 1.125 x 2.25 Inches, Pack of 24 (40151)

Print
DIY Flavored Sugars
Author: Tina @ Just Putzing Around the Kitchen
Recipe type: DIY
 
Ingredients
Cinnamon Sugar
  • 3-4 tbsp ground cinnamon
  • ¼ cup white sugar
  • 3 oz spice jar
Raspberry Sugar
  • ½ cup freeze dried raspberries
  • ¼ cup white sugar
  • 3 oz spice jar
Mango Sugar
  • ½ cup freeze-dried mangos
  • ¼ cup white sugar
  • 3 oz spice jar
Apple Sugar
  • ½ cup freeze-dried apples
  • ¼ cup white sugar
  • 3 oz spice jar
Blueberry Sugar
  • ½ cup freeze-dried blueberries
  • ¼ cup white sugar
  • 3 oz spice jar
Directions
Cinnamon Sugar
  1. In a small bowl, combine your ground cinnamon and white sugar. Stir until thoroughly mixed.
  2. Carefully pour mixture into your spice jar.
  3. Seal, and store in a dry place.
  4. Enjoy on everything!
Apple, Mango, Blueberry, and Raspberry Sugars
  1. In a food processor or spice grinder, process freeze-dried fruits into a fine powder. (Clean grinder/processor between fruits, to avoid flavor contamination.)
  2. Combine fruit powder with sugar, and mix thoroughly.
  3. Carefully pour mixture into your spice jar.
  4. Seal and store in a dry place.
  5. Enjoy on everything!
3.2.2925

(Slightly adapted from Simmer and Boil’s recipes)

You may also like:

  • Sunday Brunch: Popovers & Blackberry Butter
  • Homemade Strawberry Jam
  • DIY Infused Olive Oils

Filed Under: DIY, Holiday Tagged With: DIY, gifting

Comments

  1. Kirbie says

    December 8, 2014 at 3:06 pm

    I love this!!!

    Reply
    • justputzing says

      December 8, 2014 at 5:44 pm

      Thanks!!!

      Reply
  2. Pamela @ Brooklyn Farm Girl says

    December 8, 2014 at 5:55 pm

    Such a great idea that I’d love to give some foodie friends! Recently I discovered Peppermint Patty sugar and it’s changed my life!

    Reply
    • justputzing says

      December 9, 2014 at 10:05 am

      Peppermint Patty sugar?????? That sounds AMAZING! Where did you get it??

      Reply
  3. pinkcandles says

    December 8, 2014 at 10:11 pm

    What a great idea! I love how simple this is and how you can customize the flavors.

    Reply
    • justputzing says

      December 9, 2014 at 10:02 am

      Exactly! The world is your fruit flavored sugar oyster…or something! 😉

      Reply
  4. Sarah @ SnixyKitchen says

    December 8, 2014 at 10:49 pm

    Aww – such a creative use of the freeze dried berries! You should totally use it to make cookies and ice cream and EVERYTHING FROM HERE ON OUT. Also – can I eat it like a lick a stick?

    Reply
    • justputzing says

      December 9, 2014 at 10:02 am

      Um, you probably could but I would MAYBE judge you….although lick a stick is awesome ;p

      Reply
  5. Brett says

    December 8, 2014 at 11:20 pm

    Yum! What a great gift idea too!

    Reply
    • justputzing says

      December 9, 2014 at 10:01 am

      Thanks!

      Reply
  6. sara delaney says

    December 9, 2014 at 6:56 am

    Fab stuff!

    Reply
    • justputzing says

      December 9, 2014 at 10:01 am

      Thanks!

      Reply
  7. Missy says

    December 9, 2014 at 10:34 am

    What a great idea! I’m pinning this one for sure !

    Reply
    • justputzing says

      December 9, 2014 at 3:59 pm

      Awesome, thank you! So glad you like it 🙂

      Reply
  8. Sam ~ it doesn't taste like chicken says

    December 9, 2014 at 6:55 pm

    These are so very cute!!!! I love the pretty colours.

    Reply
    • justputzing says

      December 10, 2014 at 9:56 am

      Thank you! I do too 🙂

      Reply
  9. Skye says

    December 10, 2014 at 10:50 am

    Lovely! Such a simple but thoughtful gift idea.

    Reply
    • justputzing says

      December 11, 2014 at 11:22 am

      Thank you 🙂

      Reply
  10. Eve says

    December 15, 2014 at 12:57 am

    It’s a MUST-try idea! Many more spice and fruit flavors will probably work the same! I’ll keep you updated on my experiment!

    Reply
    • justputzing says

      December 15, 2014 at 9:39 am

      Definitely! I could see a bunch of other spices and fruit flavors being great with this recipe too. Let me know how yours turn out!

      Reply
  11. Chris @ Shared Appetite says

    December 17, 2014 at 11:55 am

    This is SO clever! Such a great DIY holiday gift idea, too! Man, I wish someone I know is reading this so they can make me this for Christmas!!!

    Reply
  12. Carla (@charliesue) says

    December 28, 2014 at 6:11 pm

    Oh, this is BRILLIANT! I can’t wait to whip these up! That Sarah is a smart lady. 🙂

    Reply
    • justputzing says

      December 29, 2014 at 10:12 am

      She really is! 😉

      Reply
  13. Tom K says

    March 23, 2016 at 11:36 am

    What if I want to use less common berries that are not available freeze dried, berries that I grow and harvest myself such as mulberry, elderberry, sand cherry, Nanking cherry, currant, gooseberry, etc.

    I have the capability of steam-juicing the berries so I can make sediment-free 100% real berry juice. I do not have the capability of freeze-drying. Do you have any advice or references/links regarding how to make flavored granulated sugar using extracted berry juice as the flavoring agent?

    Thank you.

    Reply
    • justputzing says

      March 24, 2016 at 9:56 am

      Unfortunately I don’t have any solid advice for how to go about making flavored sugars with berry juice. I looked a little bit online as well but didn’t see anything – most people use freeze dried. I was thinking maybe you could try the method for making flavored salts, which is to mix the liquid into the salts, then spread the wet salt onto a baking sheet and let it dry out for a day or two. But, with the salt recipes I’ve tried the liquids tend to be thicker than fruit juices (like Sriracha for example), and I think sugar would probably dissolve very quickly in juice.

      Reply
    • Christine says

      October 22, 2019 at 11:20 am

      I e always heard to use liquid flavoring to the sugar and setting it out to dry. I’ve done vanilla sugar as well as lemon sugar this way. You berries could work but using as little juice as possible

      Reply
  14. Erica says

    November 26, 2016 at 6:56 pm

    1/2 cup of the powder freeze dried fruit or half of cup before it is put into a powder?

    Reply
    • justputzing says

      January 24, 2017 at 11:27 am

      1/2 cup of the fruit before it is blended into powder.

      Reply
      • Brittany says

        October 21, 2017 at 7:14 pm

        How much powder does it produce? I’m looking at purchasing the freeze dried powder rather than buying fruit and then blending

        Reply
        • justputzing says

          December 20, 2017 at 10:47 am

          It’s been a while, so I don’t really remember, but…I would say one bag gave me like…a cup or so?

          Reply
  15. Teresa says

    November 27, 2016 at 8:16 pm

    I’m looking to make a banana flan. I’m curious about using dried banana chips to make banana sugar. Then I’m wondering how it will melt in the sugar when I make the caramel.

    Reply
    • justputzing says

      December 4, 2016 at 5:45 pm

      Hmm, I’m not sure! I think if you blend up the chips into a powder, it’ll probably dissolve in the caramel mixture pretty smoothly. Let me know how it turns out for you!

      Reply
  16. Debbie says

    December 5, 2016 at 5:37 pm

    How did you put the border on the Avery Labels? They look very nice, but I am not finding the border on the template.

    Reply
    • justputzing says

      December 6, 2016 at 6:30 pm

      Hello! The labels I purchased came with that border – https://www.amazon.com/gp/product/B007Z92Q5G/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B007Z92Q5G&linkCode=as2&tag=jusputarothek-20&linkId=DTZE4KPLUDQ2G2IS

      Reply
      • Debbie says

        December 8, 2016 at 2:57 pm

        The labels I found did not come with the border. I will remember to get these next time? Thank you!

        Reply
        • justputzing says

          December 9, 2016 at 8:41 am

          Any time! 🙂

          Reply
  17. Mary says

    January 22, 2017 at 7:56 pm

    Would this work as cotton candy in a cotton candy machine?

    Reply
    • justputzing says

      January 24, 2017 at 10:44 am

      Hmm, I’m really not sure. I’ve never made cotton before, unfortunately!

      Reply
  18. Tim says

    March 11, 2017 at 12:52 pm

    How long do they last for?

    Reply
    • justputzing says

      March 29, 2017 at 9:20 am

      Since these are made with dehydrated/freeze-dried fruits, they can last longer – mine kept for several months before I used them up 🙂

      Reply
  19. M&M says

    March 12, 2018 at 2:54 pm

    I love these so much! My uncle’s birthday came around and he came over for breakfast! I used the cinnamon sugar on french toast! Thanks for the awesome idea!

    Reply
  20. Nathanial Vigder says

    May 17, 2018 at 6:58 pm

    I’ll have to try this. I’m a cotton candy vendor, and I’ve been looking for ways to make more affordable flavored sugars to use in my cotton candy machines. I honestly dont know if the powdered fruit will work in the machines, but it’s worth a shot. I can only hope. The idea of making cotton candy with real fruit in it sounds too good to be true, but thank you for sharing this. Looks like I’ll be busy tomorrow trying it out.

    Reply
    • Nathanial Vigder says

      May 17, 2018 at 7:04 pm

      Just the idea of being able to offer cotton candy with all natural flavor and no artificial gunk in it kinda gets me excited. Maybe more excited than it should, but we all have our weakness I suppose. As far as weaknesses go, I guess there are worse ones to have.

      Reply
      • justputzing says

        December 4, 2018 at 11:11 am

        Just seeing this now – did you try it with your cotton candy? If yes, I’d love to hear how they turned out!

        Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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