Vanilla Sugar Vanillezucker Recipes

VANILLA SUGAR

Steps:

• 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 black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

VANILLA SUGAR (VANILLEZUCKER)

Steps:

• Cut the vanilla bean in quarters and place in the bowl of a small food processor. Add the sugar. Process until the vanilla bean is finely ground and well distributed. The sugar will be powdery.
• Transfer the sugar to an airtight container. It will keep indefinitely.

GERMAN VANILLA SUGAR (VANILLEZUCKER)

Steps:

• Place sugar in a 1-2 quart glass jar that has a tight fitting scew-on lid.
• Cut vanilla bean so it fits into jar and push it down into the sugar.
• Place lit tightly on jar and allow to sit for at least 3 day before using.
• ~NOTE~ This will keep for a very long time. As you use the sugar, you can replace it. The vanilla bean will be good as long as it is fragrant.

VANILLA SUGAR

Steps:

• If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

VANILLA SUGAR

Steps:

• Place sugar in a medium bowl. Using a sharp paring knife, halve vanilla beans lengthwise. Scrape vanilla seeds from the pod into the sugar using the side of the knife. Mix vanilla seeds and sugar using your finger tips or a fork, to evenly distribute the seeds throughout the sugar. Strain sugar mixture through a fine mesh sieve into an airtight container. Halve vanilla pods crosswise, and submerge them in sugar. Cover and store in an airtight container up to 3 months.

VANILLA SUGAR

Steps:

• Place sugar in an airtight container. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into sugar; add bean. Seal container and shake until blended. Let stand, covered, at least 1 week. Use as regular granulated sugar, discarding bean as it loses its flavor.