By Kathryn Espenschied
Vanilla Sugar! Here is a post with some of the top methods for making vanilla sugar. There isn't really a wrong way, but there are some pros/cons to each method. Choose what works best for you!
Vanilla Sugar! Here is a post with some of the top methods for making vanilla sugar. There isn't really a wrong way, but there are some pros/cons to each method. Choose what works best for you!
1. Dry ground bean powder mixed with sugar. Dehydrate your beans (fresh or already extracted) until they snap like a twig. Grind them into powder using a blender or spice grinder. Mix the powder into sugar at a ratio you like - I personally like 1 teaspoon of powder in 1 cup of sugar (a little goes a long way).
Pros: ready to use immediately, looks pretty, strong and lasting flavor. Great way to use beans after they've been extracted.
Cons: the vanilla particles will not dissolve (not great for drinks unless you like vanilla sludge in your mug 
. Takes a little more work to dry and grind the beans.
. Takes a little more work to dry and grind the beans.
2. Whole beans dropped in the sugar jar. Let the beans dry for a bit so your sugar doesn't clump and then add whole bean pieces to a jar of sugar. This works well for empty pods you use for something else (my ice cream beans go in my sugar jar after I rinse off the custard). Give the sugar a couple weeks to absorb the flavor from the pods.
Pros: Very easy! Perpetual jar - just top the jar up with sugar as you use it and it will go for a long time. No bean particles (except the random seeds here and there, so a smooth finish.
Cons: The bean pieces may need to be sifted out to use the sugar. Takes longer for sugar to absorb the flavor. Flavor can diminish if bean pods are removed. Slightly less strong flavor.
3. Caviar only sugar. Scrape fresh beans and mix the caviar with the sugar. This is a higher class sugar. The wet seeds can cause the sugar to clump, so you may need to dry the sugar out or break up clumps. About a teaspoon of caviar to 1 cup of sugar; 1-2 beans worth. You'll want to kind of rub it in to the sugar.
Pros: Nice flavor without bigger bean particles.
Cons: Can cause sugar to clump, more expensive because you use just the caviar instead of the whole bean.
4. Vanilla Extract sugar cubes. These are so cute! Mix about a teaspoon of extract with about a cup of sugar until your sugar resembles damp sand. Press into a mold of any type and let it dry completely. I fill small extract jars over a plate and use sugar to absorb any drips for a quick vanilla sugar cube!
Pros: No bean particles; great for popping into hot drinks. Very cute and giftable.
Cons: Takes a little more work to make and the sugar will be in hard cubes, so not great for measuring in a baked good.
5. Sugar in your shipping baggie. This one isn't really an official method, but anytime you get a bag of beans, you can take the beans out of the bag and add some sugar to absorb any oils or goodness that transferred to the inside of the bag.
Personalize your vanilla sugar with different types of sugar including brown sugar, raw sugar or even sugar substitutes. Blitz your beans and sugar in a food processor to make it powdered vanilla sugar.