Vanilla Sugar
Sweet Vanilla Sugar
Vanilla sugar is a tasty treat that combines the natural sweetness of sugar with the creamy, mellow aroma of pure vanilla. Especially popular in Europe, particularly in Germany, (where it is called vanillezucker) vanilla sugar is widely available at markets and delicatessens across the Continent for sprinkling in coffee, tea, and on breads and desserts. Germans use it most commonly in baking, in place of vanilla extract. It is also popular in Sweden, where it is more commonly made with powdered sugar. In the United States, however, vanilla sugar is sold at specialty cooking and grocery stores, and is often simply created at home. It was especially popular for baking before vanilla extract became widely available.
Vanilla sugar is an extremely versatile product. For quick ideas on using vanilla sugar, add it to a hot drink; sprinkle it in a glass of warm milk; roll hot biscuits, cookies, or fried donuts in it; use it in place of plain sugar in baking recipes; add to ice cream; use it when making jams, or sprinkle on fresh fruit. Mix it with melted butter and pour over rolls or fresh, hot bread. For a change of pace, mix it up by adding vanilla pods to turbinado sugar, or create more complex flavors by combining cinnamon sticks or organic lavender with the vanilla in the sugar. Mix the powdered variety of vanilla sugar with a few teaspoons of lemon juice for a wonderful pound cake glaze.
And while vanilla sugar is traditionally thought to be used for sweet dishes, a pinch of sugar and vanilla can cut the sharpness in very acidic dishes, such as tomato based sauces, give the dish a fuller, more rounded taste. It can also be used to rim sweet drinks such as daiquiris, much as salt is used on margarita glasses. A touch of vanilla is enough to turn the standard cup of sugar into an aromatic ingredient that can flavor nearly any dessert, fruit, or drink.
How to Make Your Own Vanilla Sugar
Vanilla sugar is extremely easy to make. Using a plump vanilla bean, split it down the center with a sharp knife. Some cooks prefer to scrape out the bean seeds and mix into the sugar as well. Place the bean in a container of sugar with a tight lid. Granulated or confectioner’s (powdered) sugar may be used, adding a pound or so of sugar for every two beans. Every few days the sugar can be shaken or stirred to blend the vanilla essence throughout the sugar.
After several weeks, the bean will have imparted a lovely flavor and aroma to the surrounding sugar. Beans that have been used before, such as those steeped in hot drinks or milk, can be reused to make vanilla sugar. After use, the bean should be completely wiped and dried, and placed in the sugar container. Although the flavor may not be quite as strong as an unused bean, it would be a waste to throw away beans that still retain the heady aroma of vanillin. Once the sugar has been used, more can be added. Vanilla beans can retain their flavor when used in this manner for six months to two years, with more sugar simply being added to the jar as needed.