Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Vanilla Sugar
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 50 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 0 g
- Sugar
- 50 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Using a paring knife, scrape the seeds out of the vanilla bean. Place the vanilla bean seeds and sugar in a food processor (or, if you don't have one, in a large bowl). Slice the reserved vanilla bean pod(s) in half crosswise and pop them in a jar; set aside. Pulse the food processor or use your hands in the bowl to blend together the seeds and sugar until totally incorporated, about 15 seconds in the food processor.
- Sift the vanilla sugar through a strainer and pour it into the jar over the pods. Close the jar and let the pods continue to infuse the sugar for weeks. The vanilla sugar is best 2 weeks after preparing. Enjoy!
