When you’re baking, running out of vanilla extract is the worst. It’s such a key flavor component — what could you do? You could frantically scramble for your phone and Google possible substitutions. You could make a run to the store leaving behind partially-made batter and a preheated oven. Or, you could have a back-up plan.
This homemade vanilla sugar is an awesome substitution in baking. In fact, many European cookie recipes call for vanilla sugar in instead of vanilla extract. My mom showed me the trick of vanilla sugar a while back, and it has changed the way I bake. I sometimes throw in a teaspoon or two of vanilla sugar as part of what my recipe requires, either because I failed to replenish my vanilla or because I just feel like mixing it up.
Vanilla sugar has tons of uses, and not just in baking. You could add it to a creme brûlée, an apple pie or even barbecue sauce. Stir it into coffee, tea or cocktails for an exotic flavor. Sprinkle it over fresh fruit or mix it into homemade ice cream. Bottle it to give as a hostess gift, as a party favor or as something special for an aspiring chef. The possibilities for vanilla sugar seem endless.
Making vanilla sugar requires just two ingredients: Madagascar vanilla beans and white granulated sugar. It’s a cinch to make. I love the speckled look of the tiny vanilla beans against the sparkling white sugar. When you open the jar, the scent of the sweet and fragrant vanilla beans take over your nose (in a good way). The flavor will intensify over time, so I recommend letting them rest a while before opening the jars.
A simple yet exotic ingredient to add to your pantry
Ingredients
- 1 cup granulated white sugar
- 1 Madagascar vanilla bean
Instructions
- Add sugar to a medium bowl. Using a sharp paring knife on a cutting board, slice the vanilla bean down the length of the bean. Use the knife to scrape the tiny vanilla seeds into the sugar. Use your fingers or a fork to distribute the seeds among the sugar.
- Transfer the sugar to a jar or bottle. Halve the vanilla pods crosswise and submerge them in the sugar for extra flavor. Always store in an airtight container.
Notes
Use a 1:1 ratio for cups of sugar to one vanilla bean.
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