Vanilla sugar is frequently used in European countries for baking, but it it can be costly and hard to get outside of Eastern Europe. Luckily, it is easy to make and it will keep indefinitely in your cupboard. You can replenish your supply simply by adding additional sugar to the jar as you use it. The beans I used are the same ones that I used to make vanilla extract, 1/4 Pound LB Madagascar Bourbon Planifolia Extract Grade B Vanilla Beans 6~7″.
- 1 vanilla bean
- 2 Cups granulated white sugar
- Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the vanilla seeds. Stir the seeds into the sugar, and bury the bean in the sugar. Cover the jar and let stand for at least 1 week for best flavor.