Flavored Sugar or Splenda

"Use to flavor Coffee, Teas, Cakes, Toast, or use to sugar rims of Champange, Sweet Cocktail or Martini Glasses. To top Muffins or Cookies before going into oven. To make your sweet sauces! Makes great gifts! Give it a try in splenda if you prefer. I am not one for artificial sweetenersbut if you prefer try it I'd love to know what you think."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
7 jars


  • 1 1 -2 tablespoon lemon zest (your favorite citrus, 1/2 inch piece) or 1 -2 tablespoon lime zest (your favorite citrus, 1/2 inch piece)
  • 7 cups sugar, about (or try it in splenda)


  • Put sugar into Jars.
  • Place vanilla bean, Star Anise,Cinnamon sticks, Cloves, Fennel, Cardamon, Citrus Zest and or herbs into Jars.
  • You can put individually or mix and match your spices.
  • Tightly close and store a week or more.
  • Use as you wish!

Questions & Replies

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  1. Michelle S.
    What a great idea Rita! A fantastically simple way to kick things up a notch! I used the spice flavored sugars to top various muffins and cookies, and mixed the spice flavored ones and added them to a rhubarb cake I was baking. The citrus ones are great on the rims of frozen drinks and I used the orange in a rhubarb pie I baked. Absolutely delicious!!
    Original review 16 Dec: Stirred this mixture together today for making this salad dressing: Recipe #299013 next week for our Christmas Eve dinner Menu #22502. I cut the recipe down to 1/2 cup and used unbleached "white" sugar, 1" piece of licorice root, 1" piece vanilla bean,5-6 cardamom pods and 1 whole star anise cluster. I will give the recipe a star review sometime after Christmas. thanks Update/Verdict: Rock and Rolls! Thanks, ~Rita~!
  3. Happy Harry 2
    I have just tasted the different flavored sugars that I made, thanks to Rita. I had to double up with the vanilla bean sugar before I could really taste the difference. With one bean to two cups of sugar, all I got was the wonderful smell. I mixed tangerine zest with whole cardamon pods( cracked them some with a hammer first)...just great! I also made one of star anise, vanilla bean and lemon zest. That was also a hit. I made muffins with that one. And I made a marzipan tea loaf with the vanilla sugar. Thanks for a great idea, Rita. Now there are four jars lined up and ready for use.
  4. Mimi Bobeck
    I wrote a review for this a while back and it never showed up, so I am re-submitting. This was a delicious touch of class to add to the rims of champagne flutes. It was a hit a my "Grand Champagne" party. A++



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