14 August 2010

Home-made Vanilla Sugar

There's white sugar, brown sugar, raw sugar, rock sugar, demerara sugar... the list goes on.
And then there's Vanilla Sugar.

Apparently, just one tablespoon of vanilla sugar has the flavouring power of 1/4 teaspoon of vanilla extract. Wow! Potent stuff! And that means I no longer have to fuss with the bottle of vanilla extract when measuring my ingredients for baking, and I'll know that I'm getting au naturel vanilla. Sounds like a good idea!

So here's what you do:





Now all I have to do is to wait patiently.
In the meantime, baking continues with plain sugar and vanilla extract.


7 comments:

Jennifurla said...

cool, thanks for sharing

NEL, the batter baker said...

Hi Jenni,
If you try this out, do blog about your result. Would love to hear how it turns out for you.
Cheers!

Jess @ Bakericious said...

I wanted to make vanilla extra and sugar but the vanilla pods ve been sitting in my fridge hahaha...

Jessie Hearty Bakes said...

Interesting NEL! Will try this out when i grab a pack of the vanilla bean pod. Just a ques NEL, how long we have to wait to use the vanilla sugar?

NEL, the batter baker said...

Jessie,
It should take about 2-3 weeks, according what I read. I can't wait...

Jess @ Bakericious,
All it takes is 2 min! Just snip the pod and pour sugar over it. Much easier than making extract :) And more economical too, I think.

Anonymous said...

You mean when I use vanilla sugar, it is good enough to replace vanilla extract?? And do I need to wash the vanilla pods first? How about the seeds? They go into the sugar too? MH

NEL, the batter baker said...

MH,
Yes, according to an article I read, one tablespoon of vanilla sugar gives the same flavouring power as 1/4 tsp of vanilla extract. No need to wash the pods (unless your supply is really dirty). You could just wipe them with a dry towel just to be sure. As for the seeds, you can either leave it in the pod or scrape it out. Either way, the pod and seeds all go into the sugar. The only thing with scraping the seeds into the sugar is that you'll get the black bits in your batter as well, which is nice for some recipes, but not for others. It's entirely your choice!

Hope this helps, and good luck with making your own vanilla sugar. I'm still anxiously waiting for mine to reach 2 weeks before I open the lid for a whiff!

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