Using fresh, quality ingredients is the key to making great meals. It isn't commonly available commercially outside of Europe, but it can easily be made at home.Īs a foodie and expert on barbecue over at I love all aspects of cooking. Vanilla sugar is a specialty sugar that is popular is European desserts. On the homepage I provided several links for where to buy some of the best extract grade Madagascar or BourbonĬontinue reading for a history of the vanilla bean and where to buy quality Mexican, Tahitian and other varieties You probably knew that vanilla beans should be stored at room temperature and in an airtight container, butĭid you know that you should air them out every few weeks? HereĪre a few tips for purchasing, storing and using vanilla beans. Good quality vanilla beans can last about 2 years if stored properly. Some readers have replaced 1-2 tbsps of the syrup with vodka to increase the flavor and allow it to keep longer. It should be a thick, slurry consistency with only enough syrup to make it Add the syrup 1 tbsp at a time to find the proper consistency. Once dry, cut the brittle vanilla beans into small 1-inch pieces and run through a Alternatively you can air dry them in cool, dark place for a week. If not then continue to cook and check every 10 minutes thereafter. Allow for room between each vanilla bean.ĭry the beans in the oven at the lowest temperature (175☏ or so). This can be used as a straight substitute for vanilla extract.Ĭut the vanilla beans in half and place on pan covered with parchment paper. It's extremely easy to make and can be used right away unlike vanilla extract.

Vanilla bean paste is a nice alternative to vanilla extract and is well-loved for the specks that show up

Try vanilla sugar with blondies, sugar cookies, cheesecakes, pancakes, root beer and homemade ice cream. It really enhances the flavor - just use this in place of regular sugar. Homemade vanilla sugar really goes great in desserts thatĪlso use vanilla extract. Vanilla pods for 12 months or longer if you use a tightly sealed jar. Also, by replenishing the sugar you can keep using the If they are too tallĪllow the sugar to absorb the flavor for 2 weeks or more before using. It's fine if the tops stick out a 1/4' or so. Take the pods and stick them in the sugar so they are mostly covered. Slice the vanilla bean then with the back of a knife scrap the seeds or 'vanilla caviar' into the jar with the sugar. You can dry and then reuse the vanilla beans from making your homemade vanilla (recipe on home page) or

1 large glass jar with a lid (like a mason jar).In place of whole vanilla beans I've also had people suggest using the empty vanilla bean packaging - thrifty! It isn't commonly available commercially outside of Europe, but

Vanilla bean paste recipes