“If you want to add wonderful flavor to your drinks or to keep your meringues snow white this is the recipe for you! You can use superfine sugar for cookie sanding and baking or regular sugar. You can add the scraped beans from your custards if you rinse and dry them well so your sugar always has a strong flavor. I used the same vanilla beans forever! Hope you try this easy little recipe! The number of beans you use depends on how big they are. Some are 5 inches long and some are 10 inches long. If you like it strong, use more. I use lots and if it is too strong for what I need I just cut it with plain sugar. As for servings, well, that depends on what you are making - a cake or a cup of tea????”
READY IN:
720hrs 2mins
SERVES:
100
YIELD:
1/2 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. put the beans in a 1/2 gallon canning jar and pour the sugar over it.
  2. cap tight and store in a cupboard.
  3. ready to use in 4 weeks.
  4. after you use some sugar, replace it with superfine sugar and cap it tight.

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