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EASY CARROT CAKE
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VANILLA SUGAR
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SUGAR-CURED SALMON
VANILLA SUGAR
This delicately infused sugar is delicious for dusting doughnuts and making custards, ice cream and creme brulee (or any recipe where vanilla can shine!)

VANILLA SUGAR

Ingredients

2 cups sugar
2 vanilla beans

Directions

Place the sugar in a food processor.

Split the vanilla pods in half lengthways and scrape out the seeds with a small pairing knife. Place in the food processor and pulse until the sugar and vanilla seeds are evenly distributed and blended together.

Transfer to a large jar and submerge the scraped vanilla pods in the sugar – if they’re too big, you can cut them in half. Screw the lid on and store in a cool dry place.

You can use the vanilla sugar immediately, but for best results and flavour, allow to infuse for 2 weeks.

 

Tips: You can scale this recipe up or done depending on how many vanilla beans you have. 1 cup for every vanilla bean is a trusty ratio, although you can use more or less depending on your desired intensity.

Ingredients

2 cups sugar
2 vanilla beans

Directions

Place the sugar in a food processor.

Split the vanilla pods in half lengthways and scrape out the seeds with a small pairing knife. Place in the food processor and pulse until the sugar and vanilla seeds are evenly distributed and blended together.

Transfer to a large jar and submerge the scraped vanilla pods in the sugar – if they’re too big, you can cut them in half. Screw the lid on and store in a cool dry place.

You can use the vanilla sugar immediately, but for best results and flavour, allow to infuse for 2 weeks.

 

Tips: You can scale this recipe up or done depending on how many vanilla beans you have. 1 cup for every vanilla bean is a trusty ratio, although you can use more or less depending on your desired intensity.

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