Homemade Vanilla Sugar

 Transform simple granulated sugar into a fragrant, flavorful pantry staple. This vanilla sugar is incredibly easy to make and adds a warm, aromatic touch to your coffee, baked goods, and desserts.

Prep Time: 5 minutes | Infusion Time: 2 weeks | Total Time: 2 weeks (for infusion)

Ingredients & Equipment

• 2 cups granulated sugar

• 2 Madagascar vanilla beans (Grade A or B)

You Will Also Need:

• A clean, dry jar with a tight-sealing lid (a 16-oz mason jar is perfect)

• A medium bowl

• Kitchen scissors or a small, sharp knife

• A spoon or small whisk

Instructions

1. Prepare the Vanilla Beans:

• Take one vanilla bean and lay it flat on a cutting board. Using the tip of a sharp knife or a pair of kitchen scissors, split the bean in half lengthwise.

2. Scrape the Seeds:

• Use the back of your knife or a small spoon to scrape out the tiny, flavorful seeds (the "caviar") from inside both halves of the pod.

3. Combine with Sugar:

• Add the scraped vanilla seeds to the bowl of sugar.

4. Mix Thoroughly:

• Use a spoon or small whisk to mix the sugar and vanilla seeds vigorously. Continue until the seeds are evenly distributed throughout the sugar, and no large clumps remain.

5. Jar and Infuse:

• Pour the vanilla seed-sugar mixture into your clean jar.

• Push the scraped vanilla bean pods down into the sugar. If they are too long, you can cut them in half to fit.

• Seal the jar tightly.

6. Wait for the Magic:

• Let the jar sit in a cool, dark place for at least 2 weeks to allow the flavor to fully infuse. The sugar will become more fragrant and flavorful over time.

Chef's Notes & Tips

• Using the Sugar: After the infusion period, you can use the sugar exactly as you would regular sugar. It's perfect for sprinkling on oatmeal, sweetening coffee, baking cookies, or dusting over French toast.

• Longevity: This sugar will last for over a year as long as it is stored in a sealed container. The flavor will remain potent.

• Don't Waste the Pods! This is an excellent way to use vanilla bean pods after you've already scraped them for another recipe (like custard or ice cream). Simply ensure they are dry before adding them to the sugar.

• Continuous Supply: As you use the sugar, you can top off the jar with more plain sugar. The pods will continue to infuse the new addition. Replace the pods every 6-12 months for the best flavor.