Vanilla Bean Sugar
Vanilla bean sugar is made by burying spent or fresh vanilla beans in granulated sugar and letting the moisture and oils infuse the crystals over several days. Use this for baking, sweetening coffee, or finishing pastries to provide a deep, aromatic depth that extract cannot replicate.
Use the right vessel
Choose a glass jar with an airtight seal to lock in the volatile aromatics of the vanilla. Keep it in a dark pantry to prevent the sugar from clumping due to heat fluctuations.
- Glass jar with airtight lid
- Sharp paring knife
What goes in.
- 2 cupsGranulated white sugar
- 2Whole vanilla beans
Exposure through scoring
Slit the beans lengthwise to expose the seeds and the moist interior pith. This allows the oils to migrate into the surrounding sugar crystals.
The method.
Prepare the beans
Use a paring knife to slice each vanilla bean open down the center. You do not need to scrape the seeds out; keeping them intact with the pod provides more surface area for infusion.
Layer the ingredients
Pour half the sugar into your jar. Insert the beans vertically or coil them if the jar is shallow. Pour the remaining sugar over the top.
Seal and rest
Close the lid tightly. Shake the jar briefly to ensure the beans are fully submerged. Store in a cool, dark place for at least three days before using.
Other turns to take.
The Spent Bean Method
If you have scraped beans left over from making custard or ice cream, dry them for 24 hours until brittle, then blitz them in a coffee grinder with a cup of sugar for an intense, powdery finish.
When it doesn't go to plan.
Refresh the jar by adding more sugar as you use it; the beans remain active for several months.
Avoid using moisture-rich brown sugar, as it makes the vanilla bean rot rather than infuse.
Shake the jar whenever you think of it to redistribute the oils throughout the sugar.
The ones that keep coming up.
How long does the sugar keep?
If kept dry and sealed, it lasts indefinitely. The intensity of the vanilla will taper off after about six months.
Can I use the beans after they have been in the sugar?
Yes. After they have spent a month in the sugar, they can be rinsed, dried, and used in liquid infusions like cream or milk for poaching.
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