Four Seasons Vanilla Sugar

Name: Four Seasons Vanilla Sugar
Total time: 7 d 3 h 15 min
Yield: About two pounds
Ingredients: 4 Tahitian vanilla beans; 1 pound superfine sugar; 1 pound confectioners' sugar

By Leslie Land

Total Time: 3 hours 15 minutes, plus 1 week's storage
Rating: (0)
Comments: Read comments

Featured in: FOOD; The New Allure of Tahitian Vanilla

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About two pounds

4Tahitian vanilla beans
1pound superfine sugar
1pound confectioners' sugar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Cut beans into one-inch lengths and combine with the superfine sugar in a food processor. Process, using a pulsing motion, until the beans are well chopped. The sugar will be coffee-colored. Transfer to an airtight jar and allow to sit for one week.
Step 2
Strain the sugar through a fine sieve, reserving the bean pieces to use in the same way again. The sugar will strain more easily if spread on a flat pan and dried in a turned-off oven or one with a pilot light for two or three hours. Do not let the temperature exceed about 100 degrees.
Step 3
Measure the strained sugar and combine with an equal amount of confectioners' sugar. Store in a tightly closed container and use in place of regular sugar whenever a strong vanilla flavor is desired. It is delicious with hot chocolate and on fresh fruits, crepes, waffles and french toast, as well as in baked goods.