Vanilla Sugar Recipe (strong like store-bought) - The Hungry Bites (2024)

📋 Ingredients

To make this homemade vanilla sugar recipe you'll need the following ingredients:

Sugar: Regular sugar is the perfect blank canvas for the pure vanilla flavour to shine. White caster sugar is suggested, because it dissolves more easily in recipes, but if you only have granulated sugar, it will also work.

I don't suggest using brown sugar or any other sugar like coconut sugar, for the only reason that these sugars already have their own flavor which will alter the taste and aroma of real vanilla.

Vanilla bean pod: Use the best quality vanilla beans you can find (they're usually labeled as Grade A, something that indicates they're long, plump and oily, full of essential oils). For the classic vanilla flavor, grade A Madagascar bourbon vanilla pods are the best option.

Cornstarch: Adding just a bit of cornstarch helps to prevent the sugar from caking up and getting clumpy over time.

This variation is great for baking, especially for cookie recipes. I highly recommend it for these chewy olive oil and tahini chocolate chunk cookies.

Step 1: Using a sharp knife, cut and split the vanilla beans in half. Then, scrape the tiny black seeds from the inside of the vanilla pod. You can scrape them with the tip of the knife or by using a dessert spoon.

Step 2: Transfer the sugar, the cornstarch and the vanilla seeds to a food processor and process until the mixture is hom*ogenized.

The food processor is perfect for this job because it will break and any lumps of vanilla seeds.

Step 3: Transfer the vanilla sugar to a glass jar and seal tightly with a lid. Store in a cool, dry place, away from moisture.

You can use it right away but it will be much better if you let it infuse for at least one month.

Equivalents:

1 tablespoon vanilla sugar equals to 1 teaspoon vanilla extract.

1 tablespoon vanilla sugar equals to 1 teaspoon vanilla paste.

1 tablespoon vanilla sugar equals to 1 teaspoon vanillapowder.

3 tablespoons vanilla sugar equals to 1 vanilla bean (6 inches / 15 cm).

👨‍🍳 Expert Tips

✤ Use grade A vanilla pods. There are 3 things that indicate the quality of vanilla beans: the moisture, the length, and the general condition. Grade A beans (also known as gourmet grade) have high moisture content and are very oily (the oils should be visible on the surface of the pod). These beans are soft, plump, flexible and over 6 inches (15 cm) in length. A good vanilla bean should never look dry, dull, or tough.

✤ Different origin vanilla has different aromatic profile. The 3 most popular vanilla types are:

• Madagascar bourbon vanilla: It is rich and creamy and will give you the classic vanilla flavor like the one you get from the best quality vanilla ice cream.
• Mexican vanilla: Bold and spicy, with warm and woody notes similar to cloves and nutmeg.
• Tahitian vanilla: Tahitian vanilla is more ethereal and delicate with a flowery and fruity aroma with cherry notes.

What is a packet of vanilla sugar?

This is commercial vanilla sugar which is usually sold in packets (like small envelopes). One packet is approximately 1 tablespoon or 0.32 oz (10 grams). Most brands say that this quantity is equivalent to 1-2 teaspoons of vanilla extract meaning that it is enough for 1 small cake or 1 batch of cookies. And you can always add more for a stronger flavor!

Is there a substitute for vanilla sugar?

Instead of vanilla sugar you can use other types of vanilla flavoring like vanilla extract, vanilla paste or vanilla powder. Alternatively, other flavorings such as orange zest or cinnamon can be used for a different flavor profile. For more substitutions, check this article with the best vanilla sugar substitutes.

What is the difference between real and imitation vanilla?

Pure vanilla contains about 25% of the aromatic compound vanillin but it also contains hundreds more organic components that add to the flavor and fragrance (in Madagascar vanilla beans there have been identified more than 170 volatile aromatic compounds while there are more 250 compounds present).
In contrast, imitation vanilla contains only vanillin and nothing else. For more info about vanilla you can read these vanilla FAQ's from beanilla.com.

• ▢ 1 ½ cups white sugar
• ▢ 1 tablespoon cornstarch
• ▢ 8 vanilla beans (grade A, at least 6 inches /15 cm in length.)

• Split the vanilla beans lengthwise, and scrape out the seeds with the tip of the knife (you can also scrape them with a dessert spoon).

  Be thorough in order to scrape as much seeds as possible.

• Transfer the sugar, the cornstarch and the vanilla seeds to the bowl of a food processor, and process just until the seeds are evenly dispersed throughout the sugar.

• Transfer the vanilla sugar to a glass jar and seal tightly with a lid. Store in a cool, dry place, away from moisture.

  You can use it right away but it will be much better if you let it infuse for at least one month.

• If you do a lot of baking I suggest doubling or tripling this recipe.
• Grade B vanilla beans will also work, but you'll have to use more to get the same strength.
• If the vanilla beans have a lot of moisture, the sugar may get clumpy over time. The clumps will dissolve easily once mixed in a cake batter or cookie dough. It can also darken in color after some months. This is perfectly fine.

What to do with the leftover vanilla pods:

I suggest using them for homemade vanilla extract (recipe by sallysbakingaddiction.com), but use all 8 pods for 1 cup of vodka and store it for at least 8 months. You can also freeze them and add them to custards during the cooking stage.

Bonus recipe: Homemade vanilla syrup

Instead of buying it from the store, make your own vanilla simple syrup in just a few minutes and use it in your coffee or hot chocolate, brush it over over cakes or add it to co*cktails and other drinks. You'll need:

• ½ cup water
• ½ cup granulated sugar
• 2 tablespoons vanilla sugar

In a small saucepan, whisk together the water the granulated sugar and the vanilla sugar. Heat over high heat, bring to a simmer and stir until the sugar is completely dissolved. When cool, store in the refrigerator.