Equipment
Ingredients
Base
- 400 g white granulated sugar, dry
- 2 vanilla bean pods, whole, plump
Nutrition (per serving)
Method
Place the vanilla beans on a cutting board. Using a sharp paring knife, carefully slice them in half lengthwise from tip to tip.
Open the split pods and use the dull back edge of your knife to scrape out the sticky, caviar-like seeds from inside each half.
Place about 50 grams of the sugar into a small mixing bowl. Add the scraped vanilla seeds and use your clean fingertips to rub the seeds into the sugar until they are evenly dispersed and no dark clumps remain.
Transfer the seed-infused sugar into an airtight glass jar along with the remaining granulated sugar. Stir well to combine. Submerge the empty, scraped vanilla pods directly into the sugar mixture.
Seal the jar tightly and store it in a cool, dark place for at least two weeks before using to allow the volatile oils to permeate the sugar. Shake the jar vigorously for a few seconds every three to four days.
Chef's Notes
- Never discard used vanilla beans from other recipes like custards or syrups. Rinse them, dry them completely, and bury them in your vanilla sugar jar to keep a perpetual supply of flavor.
- Tahitian vanilla beans provide a distinctively floral, slightly fruity aroma, while Madagascar Bourbon beans offer the classic, rich, and creamy woodsy vanilla profile most people associate with baking.
- For an incredibly fine texture that dissolves instantly in cold beverages like iced coffee, run the fully infused sugar through a food processor or spice grinder until it reaches a powdery consistency.
- If the sugar becomes overly moist from fresh pods, remove the pods, spread the sugar on a wide baking sheet to air-dry for a few hours at room temperature, and return everything to the jar.
- This sugar makes an excellent rimming garnish for cocktails or a finishing dust for freshly baked muffins and scones before they go into the oven.
