I’d never heard of vanilla sugar until I needed it in a Vanilla Wafers recipe. Actually, when I saw it listed in the ingredients, I thought it was misprint at first! Until I googled ‘vanilla+sugar’ and, sure enough, found this recipe:
- 1 vanilla bean, whole or scraped
- 2 c. granulated sugar
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
I used a chopstick to scrape the seeds from the bean, which seemed to work better than the knife I’ve used in the past. Vanilla bean seeds are very sticky and tend to clump together. You’ll need to incorporate the seeds into the sugar by rubbing the seeds (with some sugar) back and forth in between your fingers. It’s a bit of a laborious/lengthy process, but serves as a nice garnish for pancakes, French Toast, muffins, etc.