Two of the easiest edible gifts you can make are infused sugars and salts. We like to package ours in small jars (or empty spice shaker jars) and label them with the name of the infusion. Here are a bunch of ideas to get you started, or you can make up your own infusions!
INFUSED SUGAR
These flavorful sugars can be mixed into baking recipes, or sprinkled on top of cookies or pies before or after baking. It will take a few days for the sugars to become infused with flavor, so plan on making these about a week before you want to give them.
Vanilla Sugar: Ask an adult to split a vanilla bean in half lengthwise. Using a spoon, scrape the vanilla seeds from the pod and place in a bowl with 1 cup sugar. Stir until well mixed, then transfer to a jar and add the vanilla pod.
Lemon-Lime Sugar: In a bowl, mix 1 cup granulated sugar with 1½ teaspoons finely grated lemon zest and 1½ teaspoons finely grated lime zest. Spread the mixture on a baking sheet to dry the citrus zest for a few hours (or overnight), then transfer to a jar.
Apple-Cinnamon Sugar: Using the bottom of a small saucepan (or mortar and pestle), crush ¼ cup freeze-dried apples until finely ground. In a bowl, combine 1 cup granulated sugar with the crushed apples and 2 tablespoons ground ginger. Stir until well mixed, then transfer to a jar.
Chile-Lime Sugar: In a bowl, mix 1 cup granulated sugar with ¼ teaspoon chile powder, ¼ teaspoon cayenne pepper, and 1 tablespoon finely grated lime zest. Spread the mixture on a baking sheet to dry the citrus zest for a few hours (or overnight), then transfer to a jar.
INFUSED SALT
These salts can be sprinkled over anything you’d season with salt, from meat and seafood to cooked vegetables. Like infused sugars, salt takes a few days to absorb the flavors of the other ingredients. We usually use kosher salt for these infusions, but feel free to use flaky or coarse sea salt for more texture.
Lemon-Rosemary Salt: In a bowl, mix 1 cup kosher (or other coarse) salt with 2 tablespoons finely grated lemon zest and 2 teaspoons finely chopped fresh rosemary. Spread the mixture on a baking sheet to dry the citrus zest for a few hours (or overnight), then transfer to a jar.
Porcini Salt: In a spice grinder or mortar and pestle, grind 4 ounces porcini mushrooms until powdery. Transfer to a bowl and add 1 cup kosher (or other coarse) salt. Stir well, then transfer to a jar.
Chipotle-Lime Salt: In a bowl, mix 1 cup kosher (or other coarse) salt with 2 teaspoons chipotle chile powder and 2 teaspoons finely grated lime zest. Spread the mixture on a baking sheet to dry the citrus zest for a few hours (or overnight), then transfer to a jar.
Fennel-Pepper Salt: Ask an adult to toast ¼ cup fennel seeds in a skillet over medium heat until fragrant (about 2 minutes). Let the fennel cool for a few minutes, then transfer to a spice grinder or mortar and pestle and grind into a powder. In a bowl, mix the ground fennel with 1 cup kosher (or other coarse) salt and 1 tablespoon finely ground black pepper. Stir well, then transfer to a jar.
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