Infused Monk Fruit Sweetener is the zero-sugar option that still feels indulgent. This naturally sweet base takes on herbs, spices, and flavor accents without adding calories or artificial notes.
It's a playful way to customize sweetness for drinks, desserts, and everyday recipes while keeping things light, clean, and surprisingly versatile.
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1 teaspoon
5 minutes
60 minutes
1 cup Magical Tincture
2 ½ cups Monk Fruit Sugar
Preheat your oven to the lowest temperature setting. Ensure that the temperature is set below 200°F and that you are working in a well ventilated kitchen. NEVER ATTEMPT THIS METHOD WITH A GAS OVEN.
In a large bowl add the sugar and Magical Tincture and mix thoroughly. The mixture will look grainy.
Spread the mixture evenly in a baking pan and smooth it with a nonstick spatula.
Bake the mixture in the middle of the oven, making sure to remove it from the oven and stir every 15 minutes, until it eventually achieves a dry consistency (at least 1 hour).
Remove from the oven and allow it to cool completely. Make sure that your Magical Sugar is completely dry before placing in an airtight container for storage in a cool dry place.
In a large bowl add the sugar and Magical Tincture and mix thoroughly. The mixture will look grainy.
Spread the mixture evenly in a baking pan and smooth it with a nonstick spatula.
Cover with cheesecloth or a loose lid. While you want to cover the Infused Monk Fruit Sweetener it’s important to still allow air flow for the evaporation process.
Store the pan in a safe space like the top of your fridge or a high up counter while the evaporation process happens over the next 2-3 days.
You will want to stir the Infused Monk Fruit Sweetener 5 times a day to mix it well and to allow the alcohol to evaporate easier.
Once all of the alcohol has evaporated store your Infused Monk Fruit Sweetener in an airtight container.
