Infused Sugars & Salts
Side · Pantry · 1 week cure · No-Cook
Lavender Sugar
Sugar + Dried Edible Lavender
Floral and fragrant. Use in shortbread, crème caramel, cocktails, or to rim glasses. Use edible-grade lavender only.
Vanilla Salt
Flaky Salt + Vanilla Bean
Use as a finishing salt on chocolate, caramel, baked goods, or butterscotch. Elegant and simple.
Cinnamon Sugar
Sugar + Cinnamon Stick
Classic. Use on toast, oatmeal, churros, coffee, or any baking that calls for a warm spice note.
Method — Same for all three
- Choose your jar. Use a clean, dry, airtight jar — a mason jar is ideal. Moisture will ruin the infusion.
- Combine.
Lavender Sugar: Fill the jar with caster or granulated sugar. Add a small handful of dried edible lavender sprigs. Stir or shake to distribute.
Vanilla Salt: Fill the jar with flaky sea salt (Maldon or similar). Split a vanilla bean lengthwise and scrape seeds into the jar. Nestle the pod in as well for added depth.
Cinnamon Sugar: Fill the jar with granulated sugar. Add 1–2 cinnamon sticks. Seal tightly. - Wait 1 week. Store in a cool, dark place (not the fridge). Shake or stir once a day if you think of it. The aromatics infuse through the sugar or salt over this time.
- Use. Leave the lavender, vanilla pod, or cinnamon stick in the jar and keep using — the infusion continues and deepens over time. Top up with more sugar or salt as you use it.
💡 All three make excellent handmade gifts in small labeled jars. Use food-grade/edible lavender only — ornamental lavender may be treated with pesticides. Vanilla salt is especially good as a finishing touch on brownies, salted caramel, or dark chocolate bark.