L&B Flavored Sugars 4 Ways
Add a whole new dimension to baked goods, cocktails and more with our new Flavored Sugars! Available in four delicious varieties:
Maple Bacon Flavored Sugar – Perfect as a base for meat rubs, barbecue sauces and baked beans. Makes delicious maple bacon sugar cookies!
Mango Tangerine Flavored Sugar – Add the perfect flavor boost to lemon bars, sprinkle over avocado toast or add a shake to sparkling water.
Black Currant Flavored Sugar – Add a sprinkle to cereal, pancakes and waffles. Beat 2 tablespoons into 1 cup cold heavy whipping cream and ½ teaspoon vanilla for a delicious topping.
Cranberry Pomegranate Flavored Sugar – Delicious mixed in applesauce or a fruit salad. Sprinkle over muffins and cookies before baking.
Get inspired with these delicious recipe ideas:
Black Currant Simple Syrup
Add equal parts water and L&B Black Currant Flavored Sugar in a saucepan. Heat on the stove until sugar is dissolved. Let cool and refrigerate until ready to use. Perfect for sweetening your favorite cocktail or iced coffee.
Homemade Cranberry Pomegranate Whipped Cream
In a chilled bowl, add 1 cup heavy whipping cream and 1 tablespoon L&B Cranberry Pomegranate Flavored Sugar. Beat on medium until the cream holds soft peaks, around 3-5 minutes. Serve immediately or store in the refrigerator for up to 1 day.
Margarita with Mango Tangerine Garnish
Spread L&B Mango Tangerine Flavored Sugar on a small plate. Rub a lime wedge halfway around the rim of a 10-ounce glass. Dip the moistened edge of the glass in the sugar to lightly coat; set aside.
In a cocktail shaker, stir together 1 ounce fresh lime juice and 2 heaping teaspoons superfine sugar until sugar partially dissolves (about 5 seconds). Add ½ ounce Cointreau or other triple sec orange liqueur, 2 ounces tequila and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.
Recipe adapted from Epicurious
Maple Bacon Baked Beans
Place 1 pound dry navy or soldier beans in a large bowl. Add enough water to cover the beans by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
Meanwhile, whisk together ⅓ cup molasses, ⅓ cup apple cider vinegar, 1 teaspoon dry mustard, ½ cup L&B Maple Bacon Flavored Sugar, ¼ teaspoon freshly ground black pepper and 2 tablespoons of water.
Drain the beans. Place 1 large, quartered white onion in a 2-quart Dutch oven. Add the beans. Cover with ¼ pound chopped bacon. Top with the molasses mixture.
Heat oven to 300 F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture!) if the beans start to dry out. Serve with buttered bread.
Recipe adapted from Real Simple
Look for L&B Flavored Sugars in the baking aisle!