This DIY tip comes straight from my mom, the gal who taught me (almost) everything I know about cooking, sewing, and keeping house!
If you want a truly gourmet slightly-flavored sugar for guests to use in their coffee, sprinkle on cupcakes, etc. vanilla sugar is a great way to get it. The change of flavor to the sugar is slight, but BOY can you smell it! I huff this stuff regularly (what can I say? I love the scent of vanilla beans).
- One vanilla bean
- One cup white sugar
- A container to hold the sugar (sugar pot, tupperware, etc)
- Submerge dry, intact vanilla bean in sugar.
- Wait about one week (we prefer 3-4 weeks) for optimum power.
You can keep the vanilla bean in there as long as you like. It will continue imparting its essence to the sugar, and reaches a good intensity around one month of submergence. And even if it's in there for years, it's still a perfectly usable vanilla bean (for making into extract, putting in a recipe, etc).
This makes a perfect alternative to using expensive and highly-processed flavor syrups for your coffee. My mom swears she can taste the subtle difference when she uses vanilla bean sugar in cookie recipes, too.
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Labels: DIY, recipe