Vanilla sugar is used to make certain baked goods and desserts. It is sugar flavored with vanilla or infused with Vanillin. Vanilla sugar is easy to make at home using only two ingredients: vanilla beans and regular sugar.
In today's post, I want to show you how to make your homemade vanilla sugar quickly and easily. Three super simple recipes will help you to make vanilla sugar yourself in the future and no longer have to buy.
Make your vanilla sugar in small and large quantities in just a few steps. One of those versions will even allow you to reuse scraped vanilla beans.
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- Granulated sugar - white sugar, brown sugar, or raw cane sugar
- Vanilla - vanilla pod scraped or whole or ground vanilla.
See the recipe card for quantities.
Preparation of Intense Vanilla Sugar
Take a whole vanilla bean and cut it open lengthwise. Fill the preserving jar halfway with sugar.
Scrap the vanilla pulp and place the scraped vanilla bean and the pulp together into the jar with half of the granulated sugar.
Pour the remaining sugar into the mason jar.
Close the preserving jar and let the vanilla sugar steep for 5-7 days before using it and removing the vanilla bean.
Cut the vanilla bean open lengthwise.
Fill the preserving jar halfway with sugar.
Fill the preserving jar halfway with sugar.
Place the scraped vanilla bean into the jar.
Preparation of vanilla sugar to use up leftover pods
The preparation is the same as that of the intense vanilla sugar.
The difference is that you cut the already scraped vanilla pods into small pieces and put them in a Mason jar with granulated sugar.
Leave to infuse for 5-7 days in the same way as for the "intensive preparation."
And the awesome thing is that you can reuse those leftover pods again! By using them for creating homemade vanilla extract!
Preparation of vanilla sugar with ground vanilla
This variant has the advantage that you can use vanilla sugar immediately. First, add the ground vanilla powder to a preserving jar.
Next, fill the jar with granulated sugar.
Stir first and then shake well after closing the preserving jar, so the vanilla powder is evenly distributed with the sugar, and you're ready.
Take a teaspoon of ground vanilla powder.
Fill the ground vanilla powder in the jar.
Add granulated sugar.
Stir first and then shake well after closing the preserving jar.
Instead of regular sugar, you can use raw cane sugar but also coconut sugar. Both sugar types give a different taste experience and guarantee that your vanilla sugar is vegan.
- Airtight container (mason jar or preserving glass)
- Kitchen knife
- Cutting board
It is important that the vanilla sugar is stored in an airtight container, preferably a canning jar. On the one hand, to preserve the aroma and on the other hand, so that the humidity does not clump the sugar.
💭 Top tip
Depending on the demand for vanilla sugar in your home, you can stock up to a kilo of vanilla sugar. We recommend using 2-3 vanilla beans for one kilo of sugar.
What's really resourceful, however, is using the empty vanilla beans/pods to make vanilla extract. Even though you no longer have a plump bean full of seeds, the pod still has plenty of flavor that alcohol can extract. In my vanilla extract tutorial, I recommend waiting at least 6 months before using. But now that your vanilla bean pods are practically empty, you may want to wait closer to 12 months before using so that optimal flavor is reached.
Reuse the empty beans/pod right after you scrape the seeds out of them. If you submerge them into the sugar, then use all your sugar, the empty beans/pods will have sugar all over them. If you want to use those, you'll have to rinse them with water and wait for them to dry completely before using for extract. Some flavor may be lost during this process.
I haven't tried reusing beans that were used for vanilla extract to make vanilla sugar. If you try it, make sure the beans are completely dry. Some flavor will be lost since the bean(s) was/were extracted.
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 vanilla beans can be stiff, crackly and dry.
Which one is best for vanilla sugar?
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.
Because vanilla sugar is almost 100% sugar, it will keep without spoiling for a loooong time (I've kept it more than 2 years without any problems). In fact it's best to let it mature for at least 6 months inside the jar before you start using it. The flavor becomes more intense and full.
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How to make Vanilla Sugar?
- 250 g Granulated sugar white sugar,brown sugar, or raw cane sugar
- 1 Vanilla Vanilla pod scraped or whole or ground vanilla.
Option 1 - Intense Vanilla Sugar
- Take a whole vanilla bean and cut it open lengthwise.1 Vanilla
- Scrap the vanilla pulp and put the scraped vanilla bean and the pulp together with the granulated sugar into a jar.250 g Granulated sugar
- Close the preserving jar and let the vanilla sugar steep for 5-7 days before using it and removing the vanilla bean.
Option 2 - Vanilla Sugar to use up leftover pods
- Cut the already scraped vanilla pods into small pieces and put them in a Mason jar with granulated sugar.250 g Granulated sugar, 1 Vanilla
- Leave to infuse for 5-7 days in the same way as for the "intensive preparation."
Option 3 - Vanilla sugar with Ground Vanilla
- Mix the ground vanilla powder with granulated sugar in a well-sealed container.250 g Granulated sugar, 1 Vanilla
- Shake well, so the vanilla powder is evenly distributed with the sugar, and you're ready.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove