Smoked Sugar
Brown cane sugar is transformed into a versatile, aromatic sweetener through gentle cold smoking with apple and maple wood. Smoked sugar adds an unmistakable smoky depth to marinades, barbecue sauces, cocktails, and even desserts. It is a creative seasoning element that enriches both sweet and savory dishes equally.
Ingredients(for 1 kg)
Instructions
Preparation
10 min.Thoroughly mix brown sugar, muscovado, optional cinnamon, and a pinch of sea salt together, then spread in an even layer on the smoking rack. Bring the sugar to room temperature.
Cold Smoking
6-10 hrs.Fill a cold smoke generator with apple and maple wood chips. Keep the smoking temperature strictly below 22 °C. Smoke the sugar for 6 to 10 hours, carefully loosening it every 2 hours.
Drying, Sifting and Storage
24 hrs.Let the smoked sugar air dry openly for 24 hours and if needed pass through a sieve to break up any clumps. Store in an airtight container – keeps for several months.
Pro Tip
Keep the smoking temperature strictly below 25 °C, as sugar melts and caramelizes at higher temperatures. Use a cold smoke generator and place ice cubes in the smoking chamber.
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