[section_title title=1 – DIY Vanilla Sugar]
One of my favorite ingredients in the world is vanilla sugar. I just love it. Sugar with the sweet aroma and taste of vanilla. Ahhh, it just wakes up your senses.
There are so many uses for vanilla sugar. Vanilla sugar in coffee, vanilla sugar in tea, vanilla sugar in cookies, vanilla sugar in soufflé…. etc. Do I sound like Forest Gump? hee heee, I just made myself giggle. Anyways, truth be told, vanilla sugar is actually one of the secret ingredients I use in my baked goods. Well, I guess it’s not a secret anymore.
Vanilla beans can be purchased in specialty stores like Williams Sonoma and Central Market for $9.95 or more. You can also purchase vanilla sugar from these stores, but why bother spending more money. Keep your money and make your own vanilla sugar.
All you need are 3 major items: sugar, vanilla beans, and a mason jar. That’s it! It’s pretty simple and fail proof.
Feel free to purchase vanilla beans just for the purpose of making vanilla sugar, but honestly… I think that’s a bit of a waste. Since vanilla beans are so freakin expensive, try to find as many uses for them as possible.
The best time to make vanilla sugar is when you already have the vanilla bean and have used it in a custard, cream, or sauce. It’s a great way to give new life to the vanilla beans.
In this case, I used the vanilla beans from my homemade vanilla extract. This extract took about 7 months.
Take the vanilla beans out of the sauce, custard, or cream. I’m taking the vanilla bean out of my vanilla extract. Place it on a paper towel and slightly pat it dry.
Get the mason jar and put in 2 cups of white sugar. You can use sugar in the raw or sugar substitute as well.
I find that using a mason jar is the best tool in keeping my sugars fresh perfumey. Plastic containers are okay for temporary storage, but overtime, the vanilla sugar will lose it’s flavor and aroma. Respect the sugar!
At this point, if you haven’t done so… split the vanilla pods in half. Scrape any and all of the vanilla specks/seeds and add into the sugar.
Then, dunk the vanilla beans into the center of the sugar. Close the lid and shake, shake, shake!
Make sure the beans are submerged and covered in the sugar.
It’s best to let the vanilla sugar sit for at least 1 week. If you are patient enough, let it sit and infuse for 3 weeks.
After 3 weeks of marking every day off your calendar, the day has come. Vanilla sugar is ready! Go ahead, I’ll wait till you open up the jar.
Bam! There it is! Your nostrils just got hit by flava!
There you have it! Your own vanilla sugar. Now, go bake something great!
If you made this vanilla sugar and made something with it, leave a comment and let me know if it tastes better or different or whatever. Would love to hear from y’all.