MY COOKBOOK

MY COOKBOOK
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9.3.10

HOMEMADE VANILLA SUGAR



I never had any vanilla sugar, even though I seemed to be buying vanilla sugar every time I went to a particular store. Of course no one else had it and sometimes I had to make a trip to that store just for vanilla sugar. Then I started making vanilla sugar myself. Convenience and cost saving measures are not the only argument for making vanilla sugar at home. Homemade vanilla sugar is much better for you than the chemical concoction Dr Oatker puts out as Vanilla Sugar. Keep those used vanilla beans and make them into vanilla sugar. Vanilla infused sugar couln't be easier to make.

1-1/2 teaspoons of homemade vanilla sugar to replace 1 pack of commercial vanilla sugar.

1-1/2 teaspoons of homemade vanilla sugar can also be exchanged for 1 tsp of pure vanilla extract.

To make Vanilla Sugar:

1 sterilised jar with tight fitting lid
1 jar of superfine sugar
3-4 used vanilla pods, cleaned and dried

• Take a clean, completely dry sterilized jar.
• Fill the jar halfway with superfine sugar.
• If using fresh pods, slice the pods in half lengthwise first.
• Add some fresh or used vanilla pods to the sugar.
• Cover the top with more sugar.
• Secure the lid and give it a good shake.
• Place in a cool, dark and dry place for 3-4 weeks.
• Keep adding the used vanilla pods as they become available.
• Top it off with more superfine sugar if needed.
• You can never have too much vanilla flavour.
• The beans will be releasing aroma for up to 2 years.

However, don’t throw it away after 2 years.
Heat can still release the vanilla aroma so old vanilla sugar is still useful in cooked and baked goods.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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