2cupsgranulated sugaror use colored sugar crystals
2vanilla beans
Instructions
Put the sugar in a bowl.
Cut the vanilla beans in half lengwise.
Scrape the knife along the inner part of the vanilla bean to scrape out the small, black seeds.
Add the seeds to the sugar.
Mix well to evenly distribute the seeds. If they stick together too much you can quickly run them throuh a blender. Do not put colored sugar crystals through the blender - it will break them up.
Spoon into a storage jar.
Place a couple of the hulls from the vanilla beans on top.
Seal jar and store in a cool dark place for a week, shaking often.
Notes
Serving size is calculated at 1 tablespoon.Storage:Store leftover vanilla sugar in an airtight container—preferably a sealed glass jar. It works better than plastic. Keep it in a cool, dry place at room temperature.Tips:
Use a blender, food processor, or clean coffee grinder to mix the ingredients more evenly. You’ll definitely want to do this with coarser sugar, like coconut sugar and turbinado sugar.
Don’t process colored sugar crystals in a blender. You want the large crystals intact for decorating sugar cookies!
The best way to store vanilla sugar is in a sealed glass container such as a mason jar or small bottle. The vanilla aroma can escape through the pores in plastic containers.
Placing the emptied vanilla bean pods on top of the sugar adds even more flavor while it’s stored!
Add one or two teaspoons to your next cup of coffee or tea, or sprinkle it on fresh fruit. You can use it in any baking recipe, too.
Once you’ve used up all your vanilla sugar, repurpose the empty bean pods to make your own homemade vanilla extract.