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1.
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Find a nice glass airtight container (plastic is fine too) that is 2 cup capacity or larger.
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I bought mine from le Target.
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Also known as ... Target.
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I got all fancy-smancy and painted some chalkboard paint on each container so I could label what each container was (seriously helps when you have three flours and 3+ types of sugar).
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2.
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Fill said container half way with your sugar.
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3.
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Cut vanilla beans open down the center (length-wise) and scrape out the delicious seeds that are inside.
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4.
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Add vanilla pod and seeds into the glass jar of sugar.
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5.
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Fill jar with remaining sugar.
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Put the lid on tightly.
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6.
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Shake well.
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7.
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Let it sit at least 24 hours.
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8.
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Use as needed.
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Refill as you go.
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Add more beans every so often.
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* The thing about vanilla sugar is there are no real amounts ... You add as many pods as you want to whatever size container you have.
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The more bean pods equal stronger vanilla sugar, less pods equals less strong sugar.
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For my 4 cup jar I have about 10-ish pods and the seeds from them (some brand new pods, some used in previous recipes, washed and dried).
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Youll be good to go if you stick to one pod and its beans scraped out and added to 12 ounces (1.5 cups) of granulated sugar.
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Heres the other awesome thing: this is a continue refilling as you use type of product.
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So say you use a cup or two in a recipe.
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DONT FRET!
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Just refill your container with more granulated sugar!
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Cant really smell the vanilla anymore when you open your container?
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Add another bean or two, and so on.
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This stuff will last you for-eva-eva.
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What I typically do is fill up my container with granulated sugar, after each use.
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This is only because I like to have a full stocked vanilla sugar container at all times.
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I also use a lot of this stuff.
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Whenever I use a vanilla bean for a recipe (say ice cream, jam, or such) I just rinse off that bean, dry it well and add to my container of sugar.
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Youll be surprised at how fragrant a used vanilla bean still is.
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Every so often Ill give the whole thing a good shake, and every few months Ill refresh the whole thing by adding a fresh bean and its scraped out insides.
