Making Vanilla Bean Sugar
This is the simplest way to preserve the depth of a vanilla bean. Instead of a quick extract, the dry sugar pulls the oils directly from the pod, creating a permanent infusion that keeps indefinitely.
Patience determines the strength of the infusion
Use high-quality, moist vanilla beans; if the bean is brittle and dry, it lacks the oils needed to scent the sugar effectively.
- glass jar with airtight lid
- sharp paring knife
What goes in.
- 2 cupsgranulated white sugar
- 2whole vanilla beans
Exposing the Caviar
Split the bean lengthwise to expose the thousands of tiny black seeds inside. This surface area is what allows the fragrance to migrate into the sugar crystals.
The method.
Prepare the beans
Lay the vanilla beans on a cutting board. Use your paring knife to slice them open from end to end, exposing the seeds.
Cut to size
Cut the beans into two or three segments so they fit comfortably within your jar without poking out of the sugar.
Layer the jar
Fill the jar one-third of the way with sugar. Place the bean segments inside, then cover with the remaining sugar.
Seal and rest
Close the lid tightly. Shake the jar once to distribute the seeds, then store in a cool, dark cupboard.
Rotate
Give the jar a good shake every few days. This prevents the sugar from clumping and ensures the scent reaches every grain.
When it doesn't go to plan.
Top off the jar with fresh sugar as you use it; the beans will continue to scent new sugar for several months.
If you find the sugar is clumping, place a small dry piece of bread in the jar for a day to absorb excess moisture, then remove it.
Use the beans even after the sugar is depleted; they can be rinsed and dried to use in a secondary infusion, like in a bottle of bourbon or cream.
The ones that keep coming up.
Can I use brown sugar?
Brown sugar contains moisture and molasses that can cause the vanilla bean to mold if not kept perfectly sealed. Stick to white granulated sugar for a stable, long-lasting infusion.
How do I know when it's ready?
Open the jar and smell it. If the scent of vanilla is distinct and fills the air, it is ready. This usually takes two weeks, but four weeks is better.
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