This is a guest post from
Cooking Stuff.
I have a couple vanilla beans that I had been kind of sitting on, waiting to do something cool with. But as much as I wanted pastry cream or a good vanilla mousse, that's just not happening with the work space I have now. So I decided to make vanilla sugar, it's easy and keeps forever, that's exactly my speed these days. Heh.
I didn't know how to make it, really, but the internet knows all and tells more. Of course I immediately thought of Dawn over at
Vanilla Sugar, derp, but she didn't know how to make it. I was perplexed, but that's not a real challenge. I asked around the usual channels and decided on the way Shane from
Culinary Alchemy said to. It seemed easiest. Heh.
At least this is pretty much what I remember him saying.
I didn't want to log out of my personal Facebook, log into my blog Facebook, check, then log back into my personal one. Because I always forget passwords or something and I think what I did will work fine.
I cut up the vanilla pod into quarters, didn't bother to scrape most of the seeds out since there's going to be shaking on a regular basis.
Now I'm going to leave it mostly alone for a couple weeks, shaking when I feel the need. And we'll see what happens. Further updates as events warrant.
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Comments (2)
I put a couple vanilla pods in my sugar container, too! Last year I got turned onto the idea of making my own vanilla extract. Super easy, as well. This year I made a couple bottles to give as gifts to friends who like to bake. They were so excited to receive them.
We've always had vanilla beans in our sugar jar at home. They are a nice addition--just warn your friends that the black specks aren't bugs or dirt!