Homemade Vanilla Sugar
Yields: 1 cup (200 g)
Vanilla sugar is a common ingredient in European baking and dessert recipes. If you can’t find it in a store or want to skip the store-bought one, here’s a simple guide on how to make homemade vanilla sugar the easy way.
Ingredients
- 1 vanilla bean, best quality (organic)
- 1 cup (200 g) granulated or superfine sugar, or raw cane sugar
Instructions
- Using a sharp knife, slit the vanilla bean pod lengthwise (be careful not to cut all the way through the bean). Tip: Cut the vanilla bean pod in half first, this makes scraping out easier.
- Use a spoon or knife to gently scrape out the vanilla bean seeds in a downward motion. Use another spoon to scrape the seeds off the spoon or knife. Save the empty pod. Use the seeds for another recipe (in this case, continue on to step 4) or use them for the vanilla sugar.
- Mix the sugar and seeds in a bowl with a whisk.
- Pour the (vanilla) sugar into a jar or airtight container. Submerge the empty pod into the sugar (cut it as needed to fit). Seal the jar or container with an airtight lid.
- For optimal flavor, allow the sugar to infuse for at least 2 weeks before using. Give it a shake every day.
- Store the vanilla sugar at room temperature in a cool, dry place. Give it a shake every time you pass it.
Notes
Shelf Life & Storage: Store the vanilla sugar at room temperature. If stored airtight in a cool, dry place, it will keep for at least 2 years. Give it a shake every few weeks, because it can clump up. In case the vanilla sugar gets a little hard, shake the sealed jar or container vigorously several times or stir the vanilla sugar to loosen it up.
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