Best Vanilla Or Herb Sugar Recipes
VANILLA SUGAR
Provided by Alton Brown
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
VANILLA SUGAR
A lot of European cookie recipes use vanilla sugar in place of vanilla extract. My mother would make a large canister in August in preparation for her cookie baking season (between Thanksgiving and the beginning of the Christmas holidays).
Provided by Heide F
Time P7DT5m
Yield 96
Number Of Ingredients 2
Steps:
- Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 4.3 g, Sugar 4.3 g
VANILLA SUGAR
I like to make this intensely flavored sugar and use it in all my baking. The flavor of vanilla always improves a cake, cookies or a tart, and can even add an alluring flavor to bread. This sugar is also delicious stirred into plain yogurt, sprinkled atop buttered toast and for dipping strawberries.
Provided by Susan Herrmann Loomis
Yield Makes 8 cups
Number Of Ingredients 2
Steps:
- Place the sugar in a large jar that can be made airtight. Stick the vanilla beans right down into the sugar. Close the jar and forget about it for one week, then proceed to use the sugar. Replace the sugar as you use it, stirring it in the jar. The vanilla beans will continue to add their flavor to the sugar for up to three months.
VANILLA OR HERB SUGAR
Vanilla or herb sugar is one of my top choices to sweeten a cup of fresh brewed tea or tisane. Also wonderful in baked goods. The flavor of the sugar improves the longer it sits, and you can reuse the vanilla beans (or hard spices) to make more flavored sugar for months on end. Herb sugar is a wonderful use for sweet herbs such as lemon verbena, rose geranium, lavender or mints. Also lovely made with cardamom pods, cinnamon sticks, whole cloves, star anise, vanilla beans, ginger root, orange peel, rosemary, sage, summer or winter savory, tarragon or thyme. For the hard spices, just put them in whole, or slice vanilla beans lengthwise to expose the fragrant seeds. Makes about 2 cups. Enjoy! Tip: Makes a lovely gift in a jar, tied with a pretty ribbon and herb sprig tucked in! Attach a recipe card, et voila!
Provided by BecR2400
Categories European
Time 5m
Yield 2 cups herb sugar, 16-20 serving(s)
Number Of Ingredients 3
Steps:
- Gently bruise the herbs with a mortar to bring out their aromatic oils, then mix them with the sugar and citrus zest.
- Put the herbs and sugar in a jar and cover tightly.
- For the next two weeks, give the sugar a shake or stir every few days to spread the aromatic oils around and to break up any clumps.
- After 2 weeks, the sugar will be infused with the herb's flavor.
- Strain the sugar, discard the herbs and zest (you can reuse the vanilla bean or hard spices), and store, tightly covered in a cool and dry place. Will keep for up to one year.
- Makes a lovely gift in a jar, tied with a ribbon and herb sprig tucked in! Attach a recipe card, et voila!
Nutrition Facts : Calories 96.8, Sodium 0.2, Carbohydrate 25, Sugar 24.9
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