Long time no post! I mean, seriously. It’s been too long since I post the last article on my kitchen. Living in San Francisco is pretty cool, but it is definitely expensive! Both of me and my husband must work to survive. My current job is not related to baking or photographing, but I love the people that I work with and my job is fun for the most of time. I have thought about how I can manage both my current job and updating my website well at the same time. Well, instead of just thinking about it – which I already have been doing over 6 months, I better just start doing it. So, here I go!
This will be my last post in 2010. I promise that I will see you more often next year, which starts…tomorrow.
What I want to share with you today is homemade Vanilla Sugar. Basically, ‘Vanilla Sugar’ is Vanilla infused sugar. You will see lots of baking recipes that are calling ‘vanilla sugar’ as an ingredient, but may not sure where you can get it. I am not sure if people sell vanilla sugar, but I haven’t seen any ‘vanilla sugar’ in stores yet. If you have seen it, please let me know! I would love to try one!
Even a couple of years ago, I remember it wasn’t really easy to find fresh vanilla bean unless I go to special grocery store or online. However, it’s much easier to find fresh vanilla beans in any grocery stores these day – you can get them from Safeway (Grocery Store Chain) or T.J.Maxx Gourmet Food Section. They are still pricey (1 Vanilla bean is $4-$5), but they are worth to have it!
Do you have used vanilla beans after you made cookies, cakes, or creme brulee? Then, it’s time to make vanilla sugar!
INGREDIENTS & EQUIPMENT
Pure Cane Sugar
New or Used Vanilla Beans
No special equipment needed
HOW TO MAKEPreparing the Container
I highly recommend to use glassware for containing vanilla sugar. Remember to sanitize the container with the boiling water and make sure it is 100% dried before you put anything in there.Preparing Vanilla Beans
You can either 1. cut in 3rd and split new vanilla beans or 2. clean used vanilla beans (after making cream brulee, ice cream base, or other sweet) with water and dry them.Making Vanilla Sugar
1. Pour cane sugar 1/3 way up to the container. There aren’t really exact amount or volume of ingredients for this recipe.
2. Randomly stick vanilla beans among sugar.
3. Pour cane sugar 2/3 way up to the container.
4. Stick more vanilla beans if you have many. If not, don’t worry about it – one whole new vanilla bean will infuse sugar in a small size of container over time.
5. Fill up the container with the rest of sugar.
6. Label with date that you make this sugar! And, YES! some of my vanilla beans are from 2008!
USING & STORING
Using: Substitute for any sugar on recipes, try with your coffee – it is so good!
Storing: Store in a airtight container at cool and dark place (just like storing other sugar). There is no expiration date for vanilla sugar.
- Substituting sugar: You can use vanilla sugar for substituting any sugar on recipes – it will enhance flavor.
- Make more: Just pour more sugar as you use vanilla sugar. Vanilla beans will keep infusing new sugar. If you have more used vanilla bean, just stick into the container after you clean and pat dry them. There is no expiration on the vanilla sugar!
Super delicious! I could just eat spoonful of vanilla sugar – I think… haha! 🙂
HAPPY NEW YEAR EVERYONE!