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Vanilla Sugar

Homemade vanilla sugar is absurdly simple to make, costs a fraction of store-bought versions, and adds a subtle yet sophisticated sweetness to everything from morning coffee to holiday cookies. This pantry staple uses whole vanilla beans to infuse granulated sugar with deep, complex vanilla flavor over time.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 96 teaspoons
Course: Pantry Staple
Cuisine: Universal
Calories: 16
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups granulated sugar white sugar works best for pure vanilla flavor
  • 2 whole vanilla beans Madagascar, Tahitian, or Mexican varieties all work beautifully

Equipment

  • Airtight glass jar (pint or quart size)
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Spoon or small spatula for mixing

Method
 

  1. Place your vanilla beans on a cutting board and use a sharp knife to slice each bean lengthwise down the middle. Split them open to expose the tiny seeds inside without cutting all the way through.
  2. Slice the split vanilla beans into 2 to 3 inch segments. Smaller pieces distribute more evenly throughout the sugar and create more infusion points.
  3. Pour about half of your sugar into the bottom of your clean, dry jar. Add all the vanilla bean pieces, then cover them completely with the remaining sugar.
  4. Secure the lid tightly on your jar and give it a good shake for about 30 seconds to distribute the vanilla pieces throughout the sugar.
  5. Place your sealed jar in a pantry or cupboard away from direct sunlight and heat sources at 60 to 70 degrees Fahrenheit.
  6. Give your jar a vigorous shake once a day for the first week to redistribute the vanilla pieces and speed up the infusion process.
  7. After the first week of daily shaking, let your vanilla sugar sit undisturbed for at least one more week before using. Two weeks total gives you good flavor, but a month creates something truly special.
  8. Once your vanilla sugar is ready, start using it in your cooking and baking. As the jar empties, simply add more granulated sugar to refill it without removing the vanilla beans. The beans will continue infusing new sugar for 6 months to a year.

Notes

Save every vanilla pod after you scrape out the seeds for other recipes. Rinse them, let them dry completely, and toss them into your vanilla sugar jar for bonus flavor at zero extra cost. The vanilla beans can stay in the sugar for 6 to 12 months before losing potency. Store in an airtight jar in a cool, dark cupboard for up to a year.