[image sources, clockwise from top left: design fetish, sugar2sugar, kuali, bbc, guidespot, chick*pea, gabriel teas, martha stewart, apple creek herb farm]

When I was 8 years old, I made my mother a heart-shaped cake for Valentine’s Day. This cake marked one of my first forays into the world of baking. That fact, coupled with my making it without any assistance, resulted in an end product not without its fair share of mishaps. In addition being riddled with weird air pockets throughout, the cake was oddly spongy and chewy. I think there might have even been some bits of baking powder that weren’t properly sifted in. Essentially, it was “gross”, to use the vernacular of my 8 year-old self. Nevertheless, my mother consumed it with gusto and praise, as she did with pretty much every project my brother and I attempted. Her adulation, though admittedly largely undeserved on that particular occasion, stayed with me, encouraging me to keep it up. My nasty heart-shaped cake would later transition into a lifelong hobby (improving considerably along the way, thankfully!). I’ve been baking ever since, even working as a professional baker at a natural foods store, making a friend’s wedding cake, and cooking up all sorts of delectable baked goods while serving as manager of a bed and breakfast.

For the loved ones in your life, I offer a considerably less daunting food gift than the cake-tastrophe I baked my mom so long ago. Today’s small measure proposes crafting up batches of infused sugars. From your parents, siblings, or significant other to a valued co-worker, trusted friend, or even a life-saving babysitter or hairdresser (or, in my case, a neighbor with a chainsaw who helps you chop up the trees that fall all over your long, dirt road during a snow storm!), infused sugars are perfect for saying “you make my life better, richer, sweeter.” They’re a snap to make, cost quite little (using ingredients you quite possibly already have on hand), and bear a shelf-life far greater than a bouquet of fresh flowers (which have their place, too!).

If you know your recipients palate, you can craft the sugar to their liking. Otherwise, if you’ve got a general idea of their characteristics, use that as a starting point and assemble their sugar accordingly. Traditional parents or grandmother? Think vanilla. Girly-girl girlfriend? Lavender or rose. Intrepid foodie? Star anise, clove, or fennel. The following list (after the jump) includes several ingredient suggestions for infused sugars that I’ve had great success with:

CLICK HERE for the rest of the post, Ashley’s ingredients and infused sugar recipe after the jump!

-Vanilla bean pod
-Cloves (whole)
-Star anise
-Cardamom pods
-Cinnamon stick
-Fennel seeds
-Crystallized ginger
-Lavender buds
-Rose petals (look for organic, no-spray buds)
-Scented geranium petals
-Orange, lemon, lime, or grapefruit peel (allow it to dry out for at least 24 hours first)
-Rosemary (fresh)
-Mint (fresh)

The vessel used to house your infused sugar should be anywhere from a 1/2 pint to 1 pint large. Use 1 cup of granulated sugar for 1/2 pints or 2 cups for 1 pint jars. Simply layer your infusing agent of choice with the sugar. You can be as light or heavy-handed as you desire when it comes to how much you’d like to add to the sugar. Infuse for at least one week, shaking the jar daily to distribute the flavor and aroma throughout. Store in an air-tight container to keep sugar from drying out.

When giving your recipient the sugar, consider adding a tag or card suggesting its uses. Infused sugars work wonderfully in everything from coffee to tea, as well as incorporated into baked goods, or any recipe calling for sugar. You could also cleverly include a package of coffee or box of tea, with a note about how well the two would marry.

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