Type what you have

Ingredients

• ✓ sugar
• food coloring

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ sugar
• molasses

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar and molasses in a mixing bowl. Beat with an electric mixer on medium speed until molasses is completely incorporated. Store in an airtight container.

By JillH

Ingredients

• ✓ sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar and water in a medium saucepan over medium heat.
3. 3 Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
4. 4 Pour into a clean jar and seal with a tight-fitting lid; store in the refrigerator for up to one month.

By Shaggy

Ingredients

• ✓ sugar
• prickly pear juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Strain prickly pear juice through 2 layers of cheesecloth into a saucepan; add sugar. Bring to a boil over medium heat.
3. 3 Pour pear juice mixture onto the prepared baking sheet.
4. 4 Bake in the preheated oven until firm, about 5 minutes.
5. 5 Cool candy, at least 30 minutes. Cut into bite-sized pieces; wrap in plastic wrap.

By IFN Staff

Ingredients

• ✓ sugar
• ruby red grapefruit

Instructions

1. 1 Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
3. 3 Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
4. 4 Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
5. 5 Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
6. 6 Remove the marmalade from the heat when the freezer sample meets your desired consistency.
7. 7 Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Buckwheat Queen

Ingredients

• ✓ sugar
• orange juice
• cranberry

Instructions

1. 1 Combine sugar and orange juice in a medium saucepan over medium heat; stir until sugar dissolves. Add cranberries; cook, stirring occasionally, until they start to pop, about 10 minutes.
2. 2 Transfer to a bowl; cranberry sauce will thicken as it cools.

By Toni

Ingredients

• ✓ sugar
• orange juice
• cranberry

Instructions

1. 1 Heat sugar and juice in a medium saucepan over medium heat until sugar dissolves.
2. 2 Add cranberries; cook until they start to pop and sauce starts to thicken, 8 to 10 minutes.
3. 3 Remove from heat and transfer sauce to a bowl; it will thicken as it cools.

By Toni

Ingredients

• ✓ sugar
• water
• cranberry

Instructions

1. 1 Heat sugar and water in a small saucepan over medium heat; cook and stir until sugar dissolves, about 3 minutes. Remove from heat; cool until lukewarm.
2. 2 Stir cranberries into syrup until coated. Cover and refrigerate 8 hours to overnight.
3. 3 Sprinkle sugar on a baking sheet; line a second baking sheet with parchment paper.
4. 4 Drain cranberries well; roll in sugar on prepared sheet until evenly coated. Transfer to parchment-lined sheet in a single layer. Let dry until set, about 3 hours.

By nch

Ingredients

• ✓ sugar
• water
• peanut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.
3. 3 Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

By Melissa

Ingredients

• ✓ sugar
• absinthe
• water

Instructions

1. 1 Place sugar cube on an absinthe spoon or in a small strainer set over a glass. Pour absinthe over sugar cube into the glass.
2. 2 Light sugar cube on fire and allow sugar to caramelize for 10 to 15 seconds. Slowly pour water over sugar cube until it dissolves and drink begins to turn opaque. Stir to combine.

By Allrecipes Member

Ingredients

• ✓ sugar
• water
• coffee

Instructions

1. 1 Combine sugar, water, and ground coffee in a saucepan over medium heat; cook, stirring often, until sugar dissolves and mixture comes to a rolling boil, about 10 minutes. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
2. 2 Remove from heat; cool, about 30 minutes.
3. 3 Strain syrup through a fine-mesh sieve into a lidded container; cover. Store in the refrigerator.

By Uzo Orimalade

Ingredients

• ✓ sugar
• blackberry
• vodka

Instructions

1. 1 Pour sugar into a 1-quart jar; fill remaining space with berries, but do not pack down. Pour in vodka so berries completely covered; seal jar. Let the jar stand for 2 months, shaking jar every week; sugar should dissolve and vodka become colored.
2. 2 Strain liquid through a fine-mesh sieve, then through a coffee filter to remove berries. Pour into pretty bottles. Drink as a cordial or to flavor lemonade or iced tea.

By Barbara Tantrum

Ingredients

• ✓ sugar
• rice vinegar
• strawberry

Instructions

1. 1 Heat vinegar and sugar in a small saucepan to just below boiling. Stir until sugar is dissolved.
2. 2 Place strawberries in a sterilized pint jar and lightly press with a muddler or the back of a spoon to release a bit of juice. Pour in vinegar and wipe the rim with a clean cloth. Seal and let sit in a cool, dark place until flavors develop, about 3 days. Shake jar gently once a day. Infuse longer for a more concentrated flavor.
3. 3 Strain the infused vinegar into a sterile bottle or jar through a cheesecloth or coffee filter. Seal.

By France Cevallos

Ingredients

• ✓ sugar
• water
• blackberry jam

Instructions

1. 1 Combine water and sugar in a saucepan; cook and stir over medium heat until sugar dissolves. Stir in blackberry jam; cook and stir until smooth. Cool.
2. 2 Transfer syrup to a resealable container. Refrigerate until ready to use.

By SHORECOOK

Ingredients

• ✓ sugar
• rhubarb
• strawberry gelatin

Instructions

1. 1 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. 2 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

By SALLY 888

Ingredients

• ✓ sugar
• tart cherry
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ sugar
• water
• lime juice
• basil

Instructions

1. 1 Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
2. 2 Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
3. 3 Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

By Mark Logan

Ingredients

• ✓ sugar
• raspberry vinegar
• mint

Instructions

1. 1 Place vinegar in a container with a tight-fitting lid. Add mint and sugar; cover and shake until sugar dissolves.
2. 2 Stir in additional sugar, if necessary, to balance vinegar flavor.

By PANTRYGATHERINGS

Ingredients

• ✓ sugar
• water
• habanero pepper

Instructions

1. 1 Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes.
2. 2 Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.

By Muffy

Ingredients

• ✓ sugar
• apple
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a microwave-safe bowl; cook in the microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat.
3. 3 Continue cooking apples in the microwave until soft and warm, about 1 minute more.

By ilovebaking

Ingredients

• ✓ sugar
• milk
• ginger

Instructions

1. 1 Cook milk, sugar, and ground ginger in a saucepan over medium heat until milk becomes foamy, about 5 minutes. Remove from the heat.
2. 2 Strain through a fine-mesh strainer into a mug.

By Candice S

Ingredients

• ✓ sugar
• black pepper
• paprika
• monosodium glutamate
• salt

Instructions

1. 1 Whisk sugar, black pepper, paprika, monosodium glutamate, and salt together in a bowl. Store in an airtight container.

By ATexasDarling

Ingredients

• ✓ sugar
• blackberry
• lemon juice

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• ✓ sugar
• water
• lavender blossom

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, sugar, and lavender blossoms in a small saucepan over medium-high heat.
3. 3 Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for about 30 minutes.
4. 4 Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.

By foodelicious

Ingredients

• ✓ sugar
• water
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes.
3. 3 Stir cranberries into the saucepan and bring to a boil. Reduce heat to low, and simmer until cranberries have popped and sauce is chunky, about 10 minutes or longer for desired consistency. The longer you cook it, the less chunky it will be.
4. 4 Pour sauce into a serving dish or jars and cover until ready to use; the pectin in the cranberries will make the cranberry sauce gel as it cools.
5. 5 Mix cranberry sauce with a fork before serving.

By Josef Plavjak

Ingredients

• ✓ sugar
• water
• lemon verbena leaf

Instructions

1. 1 Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from the heat and let syrup steep for 30 minutes.
2. 2 Pour syrup through a mesh strainer into a sterilized glass jar to remove lemon verbena leaves; let cool.

By foodelicious

Ingredients

• ✓ sugar
• water
• rosemary

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Ingredients

• ✓ sugar
• strawberry
• sour cream

Instructions

1. 1 Place strawberries and sugar into a bowl; mash until well combined. Stir in sour cream until mixture is pink. Serve immediately.

By jazmin_17

Ingredients

• ✓ sugar
• water
• basil

Instructions

1. 1 Combine water, sugar, and basil leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Drain syrup through a mesh strainer into a sterilized glass jar; discard basil leaves. Let cool, then cover and store in the refrigerator for up to 1 month.

By foodelicious

Ingredients

• ✓ sugar
• water
• peppermint extract

Instructions

1. 1 Bring water and sugar to a boil in a saucepan. Reduce heat to medium; stir 4 to 5 minutes. Add peppermint extract and remove from heat. Cool syrup for 5 minutes; pour into glass jar with tight-fitting lid.

By Klaasje