With just 2 ingredients, this vanilla sugar recipe is so simple and easy to make at home. Only 5 minutes needed! Tips shared for choosing the right vanilla bean for making incredible homemade vanilla sugar.
What is Vanilla Sugar Used For?
Vanilla sugar is incredibly versatile.
I keep a small jar in my baking cabinet (next to the spices) and use it for just about anything: sprinkled over juicy, ripe strawberries, stirred into oatmeal, and mixed into strong coffee and tea. It’s great on waffles,apple tarts and panettone, and it makes the best cinnamon toast on warm sourdough bread. Every time I open the jar, I’m hit with the most wonderful, sweet aroma…
But here’s the best part: vanilla sugar is practical enough for everyday use but equally as impressive to give as gifts. It’s easy, fast and incredibly satisfying to make.
Another important factor to consider is cost. Vanilla beans are pricey! To save a few bucks, Native Vanilla has some bulk price options (i.e. 10 vanilla beans for $12.99 with free shipping!). The quality is excellent.
What’s the difference between Grade A & Grade B vanilla?
Grade A vanilla beans are considered high quality or “gourmet” because they’re soft, plump, shiny and have a high moisture content. They’re also expensive.
Grade B is typically best because of its low moisture content- the sugar won’t clump up when the mixture is combined. The vanilla beans still pack plenty of pure vanilla flavor, and as an added bonus, they cost less than Grade A beans.
How tO store vanilla Sugar & Vanilla Beans
Vanilla sugar will keep indefinitely when stored in an airtight jar. In fact, the longer it sits the better it will taste!
As for the vanilla beans, cover tightly in plastic or wax wrap. This is important so they don’t dry out.
TIP: As your vanilla sugar supply dwindles down, top it off with more sugar and deseeded vanilla pods as you collect them.
Where Can I Buy Those Cute Jars?!
This recipe fits perfectly into 4 oz (125 ml) latch top jars (pictured here).
Here a a few options to choose from, similar to mine. You can also purchase in bulk from a restarant supply store.
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Author:Emilie Raffa
Prep Time:5
Total Time:5 minutes
Yield:2 cups
Category:Dessert
Method:One-Bowl
Cuisine:American
Diet:Vegan
Print Recipe
Description
Using only 2 ingredients, this vanilla sugar recipe is so simple and easy to make at home. All you need is 5 minutes! It’s perfect to spice up your everyday oatmeal, yet impressive enough to give as homemade gifts. For best flavor allow the sugar to infuse for up to 2 weeks or more.
2.) I use a food processor to infuse the vanilla into the sugar- it’s the quickest way to infuse the flavor. Alternatively, it can be mixed by hand.
Instructions
Slice the vanilla beans in half lengthwise. Scrape out the seeds in a downward motion using the back of a small paring knife. Reserve the empty pods.
Add the sugar to the bowl of a food processor. Add the vanilla seeds.
Pulse until well incorporated. Pour into jars or a large airtight container. Submerge the reserved vanilla pods into the sugar (cut in half to fit, if necessary). For best flavor, allow the sugar to infuse for up to 2 weeks or more.
To mimic the flavor and texture of vanilla sugar, mix ¼ teaspoon of vanilla extract with one tablespoon of granulated sugar and substitute it for one tablespoon of vanilla sugar.
Vanilla sugar is a simple recipe of granulated sugar infused with vanilla beans. There is nothing quite as simple or versatile as homemade vanilla sugar. Vanilla sugar in baking can be utilized in a variety of desserts; from apple pies, snickerdoodles and crème brûlée to light and airy pavlova's.
If you have commercially produced vanilla sugar, use only 1 teaspoon of vanilla sugar per teaspoon of vanilla extract. Using Vanilla Extract Instead of Vanilla Sugar: One teaspoon of vanilla extract is the equivalent of 1 1/2 teaspoons of homemade vanilla sugar, or 1 teaspoon of commercially made vanilla sugar.
The purest form of vanilla powder comes from vanilla beans. The beans are dehydrated and finely ground. But you'll also find another type of vanilla powder on the market, where sugar is added. This type, called vanilla sugar, is popular in France and Mexico and used as a substitute for regular sugar in some recipes.
It is very fine sugar and generally used for baking as vanilla extract is less common. You can replace one sachet of vanilla sugar with 1-2 teaspoons of vanilla extract.
Besides using it to sweeten your coffee and tea beverages, I recommend using homemade vanilla sugar as a 1:1 replacement for regular granulated sugar in recipes where vanilla is the prominent flavor and not overshadowed by more flavorful ingredients.
Vanilla sugar is actually a pretty simple one, in that it should theoretically never go “bad.” Neither sugar nor vanilla contains any ingredients that will go rancid or bad, in a traditional sense, so if nothing else creeps into your storage container then you should be safe to eat vanilla sugar forever!
Vanilla sugar is, quite literally, sugar that's been infused with the flavour of vanilla beans. It can be used in baking to add a subtle vanilla flavour to cakes, bakes and desserts, or it can be sprinkled on top of pastries instead of a dusting of icing sugar.
Vanilla sugar can be used as a baking sugar or a finishing sugar. In Europe, it's used most often as a finishing sugar to dust cakes and cookies but there's really no limit to how and when you use vanilla-infused sugar.
Basically, for baked goods, imitation vanilla flavor will be just fine. In low-heat sweets, such as puddings, pastry creams, and icings, the taste difference is more noticeable. For the best results, use pure vanilla extract (or paste) for no-bake treatsor simmered sauces and custards and frozen desserts.
Not that that makes much difference. With either one, you'll get the right amount of vanilla flavor. The answer is highly dependent on what you're going to be using the vanilla powder for… Vanilla extract, vanilla sugar, artificial vanilla flavoring are all possible substitutes…
About 1.5 teaspoons of homemade vanilla sugar equals a packet, which is typically what is called for in German recipes. You can easily round up to 2 teaspoons, if you want a sweeter, stronger taste. Technically, 1.5 teaspoons is 0.25 ounces and 2 teaspoons is 0.33 ounces. Most packets contain 0.28 to 0.32 ounces.
Many people like to use maple syrup as a replacement for vanilla, using 1 tablespoon (15 mL) of syrup for each 1 tablespoon (15 mL) of extract. To some, the scent and the hint of sweetness from maple syrup are reminiscent of vanilla.
Instead of sticking a vanilla bean into a jar of sugar to make vanilla sugar, you can add a sprinkle of vanilla powder to the sugar and mix thoroughly. You can use about a quarter of a teaspoon of vanilla powder for a cup of sugar, owing to how potent the flavour is.
(If you have none of the above, you could try almond extract or maple syrup, too.) Simply swap out the vanilla extract and replace with 1 to 2 times that amount in alcohol. Example: If a recipe calls for 1 teaspoon vanilla extract, replace with 1 to 2 teaspoons dark rum.
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