Well, it’s easier than you may think it is. And, you really only need a couple of ingredients to whip up a batch of this deliciousness.
This vanilla sugar is heavenly and richly aromatic and can be substituted for your liquid vanilla extract in most recipes.
I make my vanilla sugar with Madagascar Bourbon Vanilla Beans and Dextrose.
I purchase my dextrose through Amazon (see link below). It is quite affordable and I can pick up as little or as much as I need for my kitchen ventures. I don’t use artificial sweeteners because I’m not fussy about the after-taste so a great alternative, at least in my opinion is either dextrose or glucose.
So, to get started you’ll want to grab yourself some quality vanilla beans and some dextrose. The quantity really doesn’t matter because all you have to do is place a cut up vanilla bean or two (OR you can use vanilla bean powder) into your desired amount of dextrose and store in a glass container that is sealed tightly for a few days.
- Slice Vanilla Beans down the center.
- Place Vanilla Beans in Dextrose.
- Store in a tightly-sealed glass container until ready to use.
When you’re ready to use, just pop off the lid and use a small sieve to remove some of your vanilla bean stalk from the dextrose.
You can substitute this for your vanilla extract at a 1:1 ratio.
Later this week I’ll be posting a recipe and you’ll need some of this vanilla sugar so you’ll want to have some on hand.
It’s easy…trust me 🙂
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