How to Make Yum-Yum D.I.Y Infused Sugars

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Before we start cooking this D.I.Y Infused Sugars recipe, read the following article about hints for healthy living Turn to Food to Elevate Your Mood.

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After studying the object above, I'm hoping you will make the most of the tips for organic living. Now let's go back to d.i.y infused sugars recipe. To make d.i.y infused sugars you only need 42 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare D.I.Y Infused Sugars:

1. Prepare of Vanilla Sugar (1).
2. You need of Sugar.
3. Provide of vanilla bean.
4. Take of Coloured Sugar (2).
5. You need of bottle of food colouring of your choice.
6. Use of Sugar (Make how much you need).
7. Prepare of Brown Sugar (3).
8. You need of molasses.
9. Provide of granulated sugar.
10. Provide of Citrus Sugar (4).
11. Get of granulated sugar.
12. Use of unwaxed lemon.
13. Use of unwaxed orange.
14. Use of Lavender Sugar (5).
15. Provide of granulated sugar.
16. Take of dried lavender.
17. Prepare of Cinnamon Sugar (6).
18. You need of ground cinnamon.
19. Provide of granulated sugar.
20. Provide of ground cloves.
21. Take of Espresso Sugar (7).
22. Prepare of granulated sugar.
23. Provide of espresso powder.
24. You need of Coconut Sugar (8).
25. Get of granulated sugar.
26. Get of finely ground unsweetened coconut.
27. Provide of Pumpkin Pie Sugar (9).
28. You need of granulated sugar.
29. Provide of ground cloves.
30. Provide of ground allspice.
31. Take of ground ginger.
32. Get of ground cinnamon.
33. Get of ground nutmeg.
34. You need of Raspberry Sugar (10).
35. Prepare of granulated sugar.
36. Prepare of raspberries.
37. Get of Cardamom Sugar (11).
38. Provide of Sugar.
39. Take of cardamon pods.
40. Take of Mint Sugar (12).
41. Use of Sugar.
42. Provide of fresh or dried mint leaves..

Instructions to make D.I.Y Infused Sugars:

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..
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..
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..
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..
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..
6. Mix the cinnamon, cloves and suger together well. Store in an airtight container. Great for sprinkling on cakes, cookies, pretzels, pies and coffee..
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..
8. Mix coconut and sugar well. Transfer and store in an airtight container. Great sprinkled on desserts, pastries, cookies, and pies.
9. Mix all the powdered ingredients together well, once done transfer and store in an airtight container..
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..
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..
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..

Infused oils and vinegars for dipping and topping have become increasingly popular for use as hors d'oeuvres and as complements to bread courses. Fairly new to the culinary mainstream and home entertaining, dipping oils and dipping vinegar are lighter and less filling than most cream-based dips. What's your favorite infused sugar flavor? - Rachel. TIP FROM HOLLY: These also make for great party gifts for your guests to put near each plate on the table with a little tag with the guest's name on it - they can take it home and it serves as a seating card. Infused sugars make a great, inexpensive gifts!

Don't overlook to share with your friends and kinfolk so that this D.I.Y Infused Sugars recipe could be cooked by using many people.