In just a few short month’s fall will be here and it’s time to get ready for fall baking. I’ve always been a fan of Vanilla Sugar but always hated paying for it. Recently I watched “Kelsey’s Essentials” on The Cooking Channel. She was getting ready for holiday baking and making some holiday treats that she used homemade vanilla extract and vanilla sugar in her recipes. So I started researching and found with just a little prep work I could make my own in about 2 month’s. That would put me at about the middle of October which is perfect, so I set off for Penzey’s to get some vanilla beans. The only other ingredients I needed was some sugar and some Vodka. So simple!
You’ll have to excuse my shadow, but I needed a flash to show the inside seeds of the beans. Take a sharp knife and slice through the center, leaving the ends intact. I’m going to open the bean to expose the inside but not scrape out the seeds.
Thought I’d snap a photo of the the color going on this morning. It’s been 2 days now.
2 Madagascar Vanilla Beans, split
1 cup Vodka
Split the vanilla beans with a sharp knife down the center leaving the ends intact. Place beans in a glass jar, fill with vodka and place tight fitting lid. Shake the jar from time to time and store in cool dark place for 8 weeks or longer.
1 Vanilla Bean, split
3 cups Sugar
Split the vanilla beans with a sharp knife down the center leaving the ends intact. Place beans in a glass jar, fill with 3 cups sugar and place tight fitting lid. Shake the jar from time to time and store for 8 weeks.