Vanilla Sugar
You can buy “vanilla” sugar in many supermarkets, but it’s artificially flavored, which to us seems to miss the whole point of using vanilla sugar in the first place. It takes a couple of weeks to produce real vanilla sugar, but it’s worth every minute of the wait. You can use this in place of regular sugar in just about any cookie where you want an extra boost of vanilla.
Ingredients
At a glance
Cookie icings, fillings, fondant
Makes
2 cups
- 2 cups granulated sugar
1 vanilla bean
Steps
Pour sugar into a canister or airtight jar. Prick the vanilla bean in several places along its length with a needle or the tip of a small, sharp knife. Bury it in the sugar.
Cover tightly and let stand at least 2 weeks, shaking occasionally. The moisture from the vanilla bean will make the sugar clump up; shaking the jar vigorously should loosen it.
After 2 weeks, remove the vanilla bean. The sugar should give off a definite vanilla aroma; if it does not, return the vanilla to the jar and let stand another week.
Use vanilla sugar in recipes in place of regular sugar. Reserve the vanilla bean for another use, or use it to make a new batch of vanilla sugar.
Cover tightly and let stand at least 2 weeks, shaking occasionally. The moisture from the vanilla bean will make the sugar clump up; shaking the jar vigorously should loosen it.
After 2 weeks, remove the vanilla bean. The sugar should give off a definite vanilla aroma; if it does not, return the vanilla to the jar and let stand another week.
Use vanilla sugar in recipes in place of regular sugar. Reserve the vanilla bean for another use, or use it to make a new batch of vanilla sugar.
Additional tips
Store: In a covered container
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