Homemade Vanilla Sugar Recipe
I don't know if you've ever looked at the scent of real vanilla sticks before. If you've looked, you already know, and those who haven't looked are more or less guessing. The real vanilla stick is nothing like the vanilla sugar we put on cakes. This is for the same reason that none of the strawberry, banana, or melon flavored foods on the market smell like the real thing. They are produced completely artificially and can only be compared to the real ones so much.
Until a few years ago, it was not so easy to find vanilla sticks in our country. But now it's starting to happen more often. People living in Istanbul can easily find it in Eminönü. Last time I went, I bought it for 3.5 TL. The price is also considered reasonable. If you can't find it anywhere, you can buy it online.
How to Make Vanilla Sugar?
Making our vanilla sugar is very simple. Just mix the vanilla and sugar. If you wish, you can use powdered sugar instead of regular sugar, or you can pass the regular sugar through the robot with the stick. Shake the jar as you think of it during the holding period and every few days thereafter. Since the inside of the vanilla is moist, it also moistens the sugar, so there is a possibility of clumping.
In the first days, the smell is slightly sour. Then it sits and smells. But it never smells like artificial vanilla flavors, so don't get the wrong expectation. You can adjust the amount of vanilla sugar according to your taste while using it. But 1 teaspoon will be enough for an average amount of dessert.
One last point... Since sugar contains vanilla pieces, these pieces will appear black and black in your desserts.
Enjoy the recipe...
Homemade Vanilla Sugar Recipe with Video
- 2 cups of sugar,
- 3 vanilla beans.
- Place the sugar into a jar,
- Using a sharp knife, slice the vanilla beans in half lengthwise,
- Scrape out the seeds using the back of the knife,
- Add to the jar and shake,
- Cut the pods in half and add to the jar,
- Seal in the covered jar for 1 week or longer before using.