Homemade Vanilla Sugar

Learn how to make Homemade Vanilla Sugar, a simple mix of regular granulated sugar and vanilla beans. Use it in coffee or tea or use it as a replacement for regular sugar in vanilla-forward baked goods like sugar cookies and pound cake.

Course Pantry

Cuisine American

Prep Time 5

Total Time 5

Servings servings (1 teaspoon each)

Calories 16kcal

Author Meggan Hill

Ingredients

2 cups granulated sugar
1 vanilla bean (5 to 7-inches long) see note 1

US Customary - Metric

Instructions

In the bottom of a food processor, or in a medium bowl (to whisk by hand), add sugar.
Using a sharp knife, cut vanilla bean in half lengthwise to split open. Scrape seeds and add to sugar. Pulse (or whisk) to just combine, about 10 to 15 pulses.
Slice pods to fit the size of an airtight container. Add vanilla sugar, submerging the scraped pods. For best results, allow the sugar to blend for 2 weeks.

Notes

Sugar: Granulated sugar works best for this recipe. I don't recommend using powdered sugar. Sugars with larger crystals should be processed down to a finer consistency to better absorb the vanilla flavor. Brown sugar also works in this recipe, but the vanilla flavor will be muted due to the molasses in the brown sugar.
Vanilla beans: There are two grades of vanilla beans: A and B. Buy the B! Grade A beans are more expensive and are primarily used for cooking and pastry making. Grade B beans yield the most flavor since they are specifically meant for extracting. I recommend these Tahitian vanilla beans or these Madagascar vanilla beans.
Yield: This recipe makes about 2 cups of Vanilla Sugar (96 teaspoons, if you're using it in your coffee).
Storage: Store in an airtight container in a cool, dark place for up to 2 years. Shake as needed if clumps form.

Nutrition