How to Make Vanilla Sugar

The other day I mentioned making vanilla sugar, and the person I was talking to looked at me like I’d grown a third head.

“Really?” They asked. “Isn’t that difficult to do?”

I laughed, and then realized they were, in fact, serious. New flash, folks: flavored sugars are probably the easiest thing in the world to make. The process involves putting something dry in your sugar container, and leaving it there for a while. That’s it. No, really.

Flavored sugars are all around fun things: add them to a cake for a hint of something special, or stir a spoonful into your coffee. They can be sprinkled on or into anything, and make great gifts when presented in decorative jars.

A few tips: you want to keep your sugar in a sealed container in a cool, dark place, lest your aromatics do funny things like grow green fuzz. That’s definitely not good eats, so let’s avoid growing a science experiment, ok?

Also, the longer you leave aromatic ingredients in your sugar, the stronger the taste will become. It’s kind of a no brainer, but it never hurts to mention it.


How to Make Vanilla Sugar

  • 1 pound of granulated white sugar
  • 2 vanilla beans, cut in half and sliced down the middle
  1. Pour sugar into a sealable glass jar, and poke sliced vanilla beans down into the sugar. Set in a cool, dark place until pigs fly or hell freezes over, whichever you prefer. Shake occasionally.
  2. It will probably take about a month for your sugar to start taking on a good vanilla taste, but I’d recommend leaving it for at least three months. I, for one, just leave a vanilla bean in my sugar sack indefinitely.

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Comments from other ninjas:

  1. Jessamyn says

    My parents always kept a vanilla bean in the sugar jar when I was a kid. It was just, you know, what you did. No need to add vanilla to whipped cream!

  2. Its Not You, it's Brie says

    After I scrape the vanilla beans for a recipe, I toss them in sugar afterwards too. Almost as intense of an effect, and cheaper!


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