Homemade Vanilla Sugar
Servings: 370 grams
Calories: 38kcal
Cost: $1
A quick and simple yet incredibly special ingredient
Equipment
- 1 High powered blender
- 1 Baking tray
- 1 Offset spatula
- 1 chinois or fine sieve
- 1 Glass jar
Ingredients
- 80 g Dried vanilla pods
- 250 g Powdered sugar
Instructions
Vanilla Sugar Using Fat Beans
- Split a couple of fragrant vanilla beans in half, scrape out the seeds, and stir them—along with the empty pods—into a bowl of white or raw sugar. The natural oils from the beans will infuse the sugar with their rich, floral sweetness over time. Transfer vanilla sugar into a glass jar. In a few weeks, you’ll have deeply aromatic vanilla sugar perfect for sprinkling over desserts, stirring into coffee, or baking into cookies and cakes.
Vanilla Sugar Using Dried Pods
- Pods—dried, or still fresh—are great for poaching fruit. Ultimately, don’t throw away used vanilla pods! Rinse them under running water to remove any residue, then let them dry completely—either on a baking sheet at room temperature or in the just-turned-off oven (the residual heat speeds things up). Keep dried vanilla pods in a sealed jar.
- Before you start, spread the saved vanilla pods onto a baking tray (your old vanilla beans can be added too). Toast them for 1 hour or so in a 295ºF/145ºC fan oven.
- Break the dried vanilla pods into 1-inch/2.5cm piece. Add to blender with half your powdered sugar.
- Pulse until pods begin breaking down. Stop blender and scrape down sides, add remaining sugar. Continue mixing until it turns to a fine grey powder.
- Pass vanilla sugar powder through a chinois.
Storage
- Store vanilla sugar in a sealed jar for up to 3 years.
Nutrition
Serving: 10g | Calories: 38kcal
