Most of the time, I use vanilla sugar as my regular sugar. And that is because it is SO easy to make.
Whenever a baking or canning recipe calls for a vanilla bean, it usually means scraping out the seeds for the recipe and/or soaking the bean in liquid and then removing it before carrying on with the recipe.
Well…do NOT throw that bean away after that! Those things are expensive and they are still packed with flavor!!!
Instead, make vanilla sugar.
All you do is dry off the used bean (if it is wet) and then soak it in a container of sugar for a few weeks before discarding it.
The bean will impart its last bit of flavor into the sugar before moving on to the compost (or you can then make vanilla extract with it). You can use vanilla sugar just as you would regular sugar in:
So next time you have a vanilla bean left over, throw it into your sugar! So easy.
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