HOMEMADE VANILLA SUGAR
Did you know Vanilla beans are not true beans but the cured seed pods of a Vanilla orchid? My husband was big into orchids at some point, and we happen to have a Vanilla orchid plant which just hasn’t flowered yet;) It actually almost died and lives in a mason jar with water right now- in case you wondered what the green plant in the pictures is.
Most Vanilla flowers get hand pollinated and after the long skinny fruit pods are mature, harvested and cured using heat and sunlight for several weeks or months which develops the rich and characteristic aroma of the vanilla beans.
A lot of my German recipes use Vanilla sugar instead of Vanilla extract which is basically granulated sugar that has been infused with vanilla beans. If you can’t find vanilla sugar at your store, you can easily make it by adding some used (don’t ever throw vanilla beans out after using them only one time!) and/or fresh vanilla beans and their seeds to a container of sugar. The sugar will get saturated by the vanilla bean flavour over time.
Vanilla sugar has a fine warm Vanilla flavour and is great to use for all kinds of Christmas baking, cakes, sprinkled on treats, in handmade whipped cream or in your favourite hot drink.
I like to have an ongoing jar in my pantry and will usually make a bigger batch at the end of summer to have enough vanilla sugar ready for the holidays.
This homemade vanilla sugar also makes a great gift for the baker or food enthusiast in your life. Just fill up a pretty container with an airtight lid with your homemade vanilla sugar, add a festive bow and spread some sweetness to your loved ones!
TIPS TO MAKE THE PERFECT
HOMEMADE VANILLA SUGAR
Use granulated sugar which has a neutral flavour and will ensure the best vanilla flavour and less clumping.
You can use Madagascar or Tahitian vanilla beans which come in different grades. Either Grade A or Grade B will work to make homemade vanilla sugar. I prefer using Madagascar Grade A vanilla beans to make my vanilla sugar. Grade A vanilla beans are soft, plump and oily and have a higher moisture content than Grade B ones which are drier and skinnier and are often used to make vanilla extract.
Be patient and give it some time, it takes several weeks to get the best flavor until the sugar is thoroughly infused with vanilla flavor. I usually start using my Vanilla sugar after 1-2 weeks of mixing it.
If you would like to speed up the process a bit you can use a food processor and pulse the vanilla sugar a couple of times. Be aware that it will make the sugar a bit finer though!
Store your homemade vanilla sugar in an airtight jar or container with a tight seal in a dry and dark place.
I don’t recommend using Vanilla extract or Vanilla paste to make Vanilla sugar since it will clump up the sugar and change the colour.
In case your vanilla sugar gets a little hard and clumpy over time, just give it a good shake or stir it with a spoon before using it.
INGREDIENTS
2 cups Granulated sugar
1 Vanilla bean
TOOLS YOU WILL NEED
bowl and whisk or optional food processor/ blender
airtight container
sharp knife
INSTRUCTIONS
Place your granulated sugar in a bowl or optional in a food processor.
With a sharp knife cut the vanilla bean lengthwise, scrape out the paste and seeds with the back of the knife and add them to the sugar. Keep the empty seed pod to add to your jar later.
Whisk the sugar until everything is nicely combined and all the seeds are broken up. If you use a food processor, pulse a couple of times until blended.
Pour the Vanilla sugar in an airtight container, add and submerge the empty seed pod and close tightly.
Store in a cool and dark place for 1-2 weeks until using it for best flavor. The taste will improve and get stronger over the next several weeks.
HOMEMADE VANILLA SUGAR
by Julia
Easily make your own Vanilla sugar at home by adding vanilla beans and their seeds to a container of granulated sugar. The sugar will get saturated by the vanilla bean flavour over time. Vanilla sugar has a fine warm vanilla flavour and is great to use for all kinds of Christmas baking, cakes, sprinkled on treats, in handmade whipped cream or in your favourite hot drink.
PREP : 10 minutes WAIT : 1- 2 weeks
INGREDIENTS
2 cups Granulated sugar
1 Vanilla bean
INSTRUCTIONS
Place your granulated sugar in a bowl or optional in a food processor (sugar will be finer).
With a sharp knife cut the vanilla bean lengthwise, scrape out the paste and seeds with the back of the knife and add them to the sugar. Keep the empty seed pod to add to your jar later!
Whisk the sugar until everything is nicely combined and all the seeds are broken up.
If you use a food processor, pulse a couple of times until blended.
Pour the Vanilla sugar into an airtight container, add and submerge the empty seed pod and close tightly.
Store in a cool and dark place for 1-2 weeks until using it for best flavor. The taste will improve and get stronger over the next several weeks.