When it comes to edible gift giving, I think that vanilla sugar is the most popular of the flavored sugars. In my post about flavored sugar I talk about how I started making it as a way to use empty vanilla bean pods. While it’s a great way to make vanilla beans more cost efficient, you can also use all the little beans inside the pod which I explain in the recipe. I use clean, dry fingers to break up the beans in the sugar. But if you’ve used the tiny vanilla beans for something else, feel free to just stick the pod in the sugar.
Vanilla sugar smells warm and inviting, and you can use it in place of regular sugar in pretty much any recipe. Try it in a salad dressing or marinade. Stir it into your morning latte or tea, it’s amazing in hot chocolate! Use it in your baking recipes as well for a subtle vanilla flavor. I also like to roll frozen grapes in it to make fun little garnishes that taste absolutely amazing, and I love sprinkling it on sugar cookies because people are always surprised when they taste it.
Tomorrow morning I’ll be sharing my new favorite flavored sugar which is just perfect for the holidays!
With a knife carefully slice the vanilla bean lengthwise along one side so you can open it like a book. Use the tip of the knife to scrape the tiny beans out of the pod and into the sugar, breaking them up with your fingers.
Bury the bean pods in the sugar and store in an airtight container for two weeks before using.
Approximate cost/serving: This comes out to about $1, less if you’ve already used the vanilla beans in another recipe which then stretches the cost of your vanilla bean.
Vegetarian/gluten free: Yes to both, vegan as well.