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Cooking Tips

5 Flavored Sugars to Boost Your Baked Goods

A sprinkle of one of these easy-to-make combos can turn a plain treat into something far more special.
By Published Aug. 31, 2022

Flavored sugars are easy to make, and they have myriad uses in the kitchen. Whip up a batch and store it in an airtight container, and you'll find plenty of applications for a sweet sprinkle. A flavored sugar can be an intriguing topper for a muffin or doughnut (just brush the baked good with butter and roll), a finishing touch on French toast or a Dutch baby, or a sparkly rim for a cocktail glass. 


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Here are five of our favorite combinations.

VANILLA CARDAMOM

Combine ½ cup granulated sugar with seeds from 1 vanilla bean and 1 teaspoon ground cardamom

SPICED CHOCOLATE

Combine ½ cup granulated sugar with 1 tablespoon cocoa powder, ¾ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper

CHAI SPICE

Combine ½ cup granulated sugar with ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, and a pinch of ground black pepper

GINGER LIME

Combine ½ cup granulated sugar with grated zest of 1 lime and ½ teaspoon ground ginger

CAFFE LATTE

Combine ½ cup granulated sugar with 1 tablespoon milk powder and 2 teaspoons instant espresso powder


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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.