How To Make (& Use!) Vanilla Sugar With Vanilla Bean

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Homemade vanilla sugar is a simple and lovely ingredient for baking! Learn how to make your own, as well as more than 30 ways to use it.

photography by Alexandra Daum

So what is vanilla sugar anyway? Well, it’s exactly what it sounds like — sugar infused with vanilla flavour (usually the seeds of a vanilla beans). Vanilla sugar adds a light soft flavour to so many different recipes. We love whipping it into meringue nests, for baking these big soft sugar cookies, or adding a spoonful or two to our morning coffee. The possibilities are endless, and we have a list of over 30 uses for vanilla sugar listed below.

Making vanilla sugar is so easy and we have two recommended methods. The first, using a food processor, is quick and takes literally seconds! The second method takes longer (a week or more) but is kind of fun to wait for (especially if you make it a couple of months before you start your Christmas baking).

You need one whole vanilla bean (sometimes called a vanilla pod) to make your own vanilla sugar. Vanilla beans have really increased in price over the last few years, however, we think it’s worth it for this recipe. There are many options for buying vanilla beans. We usually buy our beans based on these two categories:

• Grade — Most vanilla beans sold commercially are marked as either Grade A (called “Gourmet”, contain higher moisture, are more plump) or Grade B (called “Extract”, slightly drier, more wrinkly, usually recommended for making vanilla extract).
• Region Of Growth — The two varieties most commonly sold for baking are Madagascar and Tahitian beans. Madagascar beans are usually thinner and cheaper, whereas Tahitian beans tend to be more expensive with a deeper, richer flavour.

We used organic cane sugar for this post, however, traditional white granulated sugar is interchangeable. Keep reading to learn how to make your own DIY vanilla sugar!

Jump to:

• Ingredients
• Method 1
• Method 2
• 30+ Vanilla Sugar Uses
• Recipe

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

TOP TIPLook for vanilla beans that are plump and shiny. It means they are relatively fresh and/or have been stored properly. The seeds from dryer looking beans will still work, however, may not infuse as much flavour as they will be less plentiful.

Method 1

Place the sugar in the bowl of a food processor.

Slice one vanilla bean lengthwise, from top to bottom, with a small sharp knife (a paring knife works well here).

Use the backside of the knife blade to scrape out the inside of the vanilla bean. What looks like a small, thick, and sticky dark brown mass is actually the vanilla bean seeds! Add the scraped seeds to the sugar.

Pulse the food processor until the vanilla bean seeds are well distributed through the sugar.

TOP TIPYou can let the food processor run instead of pulsing, however, it will pulverize your sugar as well as the seeds. If you go too far you will end up with vanilla powdered sugar! This is totally fine depending on how you are using the vanilla sugar.

Once the seeds are thoroughly mixed into the sugar, store it in airtight glass jars kept in a dark dry place. Use anywhere you would use regular sugar.

Method 2

Place the sugar in a jar large enough to hold all of it. Slice and scrape the seeds out of the vanilla beans and add them to the jar of sugar. Give the jar a good shake then store it in a dark dry place. Shake the jar every few days. You can use the vanilla sugar after a week but will get the best flavour after 6 to 8 weeks.

TOP TIPMake vanilla extract with the leftover bean! Place the two halves of the scraped vanilla bean into a small bottle (sliced to fit if need be). Top the beans with vodka. Store the bottle in a dark dry place for 6 to 8 weeks, shaking the bottle every once in a while. Use anywhere you would use vanilla extract.

30+ Vanilla Sugar Uses

1. Stir into coffee or tea.
2. Make a vanilla-scented icing or glaze.
3. Package into small jars tied with twine as a gift.
4. Use in pretty much any cookie recipes.
5. Make this homemade vanilla syrup.
6. Use it in these cinnamon banana waffles or buttermilk chocolate chip pancakes.
7. Make these big soft sugar cookies.
8. Add some to the filling of these easy no-yeast cinnamon rolls.
9. Add a touch to whipped cream.
10. Use it to macerate fruit. It’s especially good with strawberries!
11. Substitute vanilla sugar for regular sugar in cakes and cupcakes.
12. Boil it for a few minutes with an equal amount of water. Once cool, use the syrup as cake soak.
13. Sprinkle it onto oatmeal.
14. Add some to your favourite pie crust recipe.
15. Use it as a coating for homemade sourdough donuts.
16. Roll snickerdoodle cookies in vanilla sugar mixed with cinnamon before baking.
17. Add some to a streusel topping for baked goods.
18. Make classic lemon curd.
19. Use it in this sweet shortcrust pastry recipe.
20. Add it to your favourite pie filling recipe.
21. Sprinkle a bit on the top of puff pastry turnovers.
22. Add some to sweet loaves such as banana bread.
23. It’s terrific in these buttermilk raspberry muffins.
24. Use it in this no-bake cheesecake crust.
25. Jam! It’s so good in homemade jam like this small-batch strawberry bay leaf jam.
26. Make velvety smooth vanilla custard.
27. Bake some into this blueberry clafoutis (a super simple egg-based French dessert).
28. Add a few tablespoons to a pan of baked oatmeal.
29. Make classic shortbread.
30. It’s a great match for these orange cranberry scones.
31. Make a batch of vanilla ice cream.
32. Use it to make classic meringue nests.

Recipe

How To Make (& Use!) Vanilla Sugar With Vanilla Bean

5 from 3 votes Author: Alexandra Daum Yield: 2 cups vanilla sugar / 48 teaspoons Prep Time 5 minutes minsTotal Time 5 minutes mins Print Recipe Pin Recipe Comments

Description

Homemade vanilla sugar is a simple and lovely ingredient for baking! Learn how to make your own, as well as more than 30 ways to use it.

Equipment

• ▢ Food processor
• ▢ sharp knife
• ▢ Airtight glass jar

Ingredients 1x2x3x

US CustomaryMetric

• ▢ 2 cups organic cane or granulated sugar
• ▢ 1 vanilla bean

Instructions

• Place the sugar in the bowl of a food processor.
• Slice one vanilla bean lengthwise, from top to bottom, with a small sharp knife (a paring knife works well here). Use the backside of the knife blade to scrape out the inside of the vanilla bean. What looks like a small, thick, and sticky dark brown mass is actually the vanilla bean seeds! Add the scraped seeds to the sugar.
• Pulse the food processor until the vanilla bean seeds are well distributed through the sugar. Once the seeds are thoroughly mixed into the sugar, store it in airtight glass jars kept in a dark dry place. Use anywhere you would use regular sugar.

Notes

Look for vanilla beans that are plump and shiny. It means they are relatively fresh and/or have been stored properly. The seeds from more dry / wrinkly looking beans will still work, however, may not infuse as much flavour as they will be less plentiful. You can let the food processor run instead of pulsing, however, it will pulverize your sugar as well as the seeds. If you go too far you will end up with vanilla powdered sugar! This is totally fine depending on how you are using the vanilla sugar. Make vanilla extract with the leftover bean! Place the two halves of the scraped vanilla bean into a small bottle (sliced to fit if need be). Top the beans with vodka. Store the bottle in a dark dry place for 6 to 8 weeks, shaking the bottle every once in a while. Use anywhere you would use vanilla extract.

Nutrition

Serving: 1g | Calories: 31kcal | Sugar: 1g Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!