Vanilla Sugar

5 from 1 vote

Learn how to make homemade vanilla sugar with this easy recipe and how to use it in baking! You can use vanilla beans (fresh or dry) or even vanilla extract, and this makes a great edible gift for the holidays.

Prep Time5

Infusion time14

Total Time14 5

Course: Breakfast, Dessert, pantry staple

Cuisine: American

Servings: tablespoons

Calories: 52kcal

Author: Janice Lawandi

Ingredients

200 grams granulated sugar
1 vanilla bean fresh, or dry or used (see recipe notes for these variations)

Instructions

Place the granulated sugar in a medium bowl. Set aside for later.
Place the fresh vanilla bean on a cutting board. Press the bean to flatten it out on the board.
Using a pairing knife, trim off one end. Set the end aside.
Slice through the vanilla bean, lengthwise, from one end to the other. Put the knife down and using your fingertips, gently pull apart the two pieces to expose the seeds.
Place the split halves down on the cutting board, and using the back of the blade (the non-sharp side), scrape the seeds out of each half, from one end to another in a single swoop.
Transfer the caviar to the bowl with the sugar, making sure to scrape all the oils and seeds off of the knife so you don't lose them.
Work the seeds into the sugar with a chopstick or a fork. You can even rub the vanilla seeds into the sugar with your finger, pressing and massaging them together.
Put the split pod in a clean jar and transfer all the vanilla sugar on top to cover it.
Close the jar and let it sit to infuse in a cool, dry place for a few weeks.

Notes

If you want to use a dry vanilla bean, you can grind it into a powder with a spice grinder and then mix that with your sugar to make vanilla sugar.

If you want to use a used vanilla bean (from making custard or a batch of vanilla extract), rinse it off and mix it with granulated sugar.

If you want to use vanilla extract instead of the bean, replace the bean with 5 mL (1 teaspoon) of vanilla extract. Stir the sugar with the extract with a fork to mix it well before transferring to a jar.

If you find your vanilla extract seems a little wet (from using a very fresh bean or vanilla extract), you can dry it on a sheet pan overnight at room temperature or in the oven turned off with the light turned off. Don't heat it too much. You don't want to melt the sugar or damage the volatile compounds in vanilla.

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