2 cups sugar
2 vanilla beans
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.
2 cups sugar
2 vanilla beans
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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