Vanilla Bean Sugar
I promise you will use it for everything. . . . and I mean EVERYTHING! I use this mostly in my coffee. However I love using to make caramel, making batches to give as gifts, and coating small cookies with the sugar so when it caramelizes it has much more flavor.
Servings Prep Time
4Cups 10minutes
Servings Prep Time
4Cups 10minutes
  1. Pour the contents of the Raw sugar into a big bowl.
  2. On a cutting board, slice your vanilla bean pod in half. Take the side of your knife and run it along the inside of the vanilla bean scraping out the black seeds you see inside.
  3. Place the seeds into the sugar bowl and put the pods in as well. I like to take a handful of sugar and press it up against the skin of the vanilla bean pod to help scrape the remaining seeds from the inside of the pods.
  4. Then take the sugar and rub it in between your hands to break up the little seeds until they are evenly distributed throughout the sugar.
  5. Separate into the proper storage containers, I like resealable mason jars, but you can put it back into the raw sugar box if you prefer.
  6. I also leave the pods in the sugar for continual flavoring.