The short answer: there are two ways to make vanilla sugar. For today, scrape the seeds of 1 vanilla pod into 200 g of sugar and rub them in with your fingers. For next week, push a whole split pod into a jar of 500 g sugar, close it and wait 1 to 2 weeks. Both keep for months in a closed jar in the cupboard.
Vanilla sugar is white sugar that tastes and smells of vanilla. Bake with it, stir it into coffee, or shake it over warm crêpes. In Germany and Austria it comes in small paper sachets and goes into almost every cake. Homemade vanilla sugar costs one pod and five minutes, and it uses the pods you would otherwise throw away.
| At a glance | |
|---|---|
| Time | 5 minutes, plus 1 to 2 weeks for the slow way |
| Ratio | 1 pod per 200 g (quick) or per 500 g (slow) |
| Sugar | White granulated or caster sugar |
| Keeps | Months, in a closed jar in a dry cupboard |
What you need
- 1 vanilla pod (bean), or 2 to 3 pods you have already used
- 200 g (1 cup) or 500 g (2½ cups) white sugar
- A clean, dry glass jar with a tight lid
- A small sharp knife
White sugar is best. It has almost no taste of its own, so the vanilla comes through clearly. Caster sugar gives a finer result for baking and dusting.
Way 1: quick vanilla sugar, ready now
- Split. Lay the pod flat and cut it in half lengthways with the tip of a knife.
- Scrape. Run the back of the knife down each half. The black paste on the blade is the seeds.
- Rub. Add the seeds to 200 g of sugar in a bowl. Rub the sugar between your fingertips for a minute until the seeds spread out as black specks.
- Jar. Spoon the sugar into the jar and push the empty pod halves in too. They keep scenting the sugar.
Way 2: slow vanilla sugar, ready in 1 to 2 weeks
- Split. Cut a whole pod in half lengthways so the sugar can reach the seeds. Leave them in.
- Bury. Fill the jar with 500 g of sugar and push the pod deep into the middle.
- Close. Screw the lid on tight. Moisture is the only thing that spoils it.
- Shake. Shake the jar every few days. After 1 week the sugar smells of vanilla. After 2 weeks it tastes of it.
Quick or slow: which to make
| Quick | Slow | |
|---|---|---|
| Vanilla | Seeds of 1 pod | 1 whole split pod |
| Sugar | 200 g | 500 g |
| Ready | Now | 1 to 2 weeks |
| Looks | Speckled | Plain white |
| Best for | Custard, shortbread, whipped cream | Everyday baking and coffee |
The quick way puts the seeds in the sugar, so you see them in the bake. The slow way keeps the sugar white and gives a softer, rounder vanilla.
Use your old vanilla pods
A pod you have scraped for custard or simmered in a syrup still holds a lot of scent. Do not throw it away. Rinse it if it is sticky, then leave it on a plate to dry for 2 or 3 days, until it feels leathery and dry. Push it into your sugar jar. Every used pod tops up the vanilla.
A wet pod is the one thing to avoid. It makes the sugar clump into hard lumps around it. If that happens, take the pod out, break up the lumps and let the jar stand open for an hour.
If you made our vanilla syrup or vanilla extract, the spent pods from both go straight into this jar once dry.
Vanilla sugar and vanillin sugar are not the same
In German shops you see two sachets side by side. Vanillezucker is sugar mixed with real vanilla. Vanillinzucker is sugar with vanillin, the main flavour compound of vanilla, made in a factory. It is cheaper and tastes flatter and sweeter. Read the label. Homemade vanilla sugar is always the real thing.
8 ways to use vanilla sugar
- Whipped cream: whip in 1 tablespoon per 200 ml cream instead of plain sugar.
- Coffee and hot chocolate: stir in a spoonful.
- Shortbread and butter biscuits: use it for all the sugar in the dough.
- Crêpes and pancakes: shake it over them with a squeeze of lemon.
- Muffin tops: sprinkle it on before baking for a crisp, sweet crust.
- Fruit: toss strawberries or sliced peaches in it and leave them for 15 minutes.
- Custard and rice pudding: use it instead of plain sugar.
- Gifts: fill small jars, push a pod into each, and write the date on the label.
For a stronger vanilla in baking, use vanilla bean paste in the batter and vanilla sugar on top.
Common mistakes
- A whole pod, not split: the scent stays locked inside. Always split it open.
- Too much sugar for one pod: a single pod in a 2 kg tub tastes of almost nothing. Stay at about 500 g per pod.
- A damp jar: one drop of water makes lumps. Dry the jar fully before you fill it.
- Brown sugar: its molasses taste hides the vanilla, and it is moist, so it clumps around the pod.
How long vanilla sugar keeps
Sugar is dry, so vanilla sugar does not spoil. Keep it in a tightly closed jar in a cool, dry cupboard, away from the stove. The scent slowly fades over the months. When it does, add a fresh or used pod and shake. Keep topping up the jar with sugar as you use it.
Questions
How do you make vanilla sugar at home?
Scrape the seeds of 1 vanilla pod into 200 g of sugar and rub them in for a quick version. For a slow version, bury a whole split pod in 500 g of sugar in a closed jar for 1 to 2 weeks.
How long does vanilla sugar take?
The quick way with scraped seeds is ready in 5 minutes. The slow way with a buried pod needs 1 to 2 weeks in a closed jar.
Can I use vanilla extract to make vanilla sugar?
Yes, but it is a different method. Stir a little extract into the sugar, spread it on a tray and let it dry fully for a day before you jar it. Otherwise it clumps.
What is the difference between vanilla sugar and vanillin sugar?
Vanilla sugar is made with real vanilla. Vanillin sugar is made with vanillin, a single flavour compound produced in a factory. It is cheaper and tastes flatter.
Does vanilla sugar go off?
No. Kept dry in a closed jar it does not spoil. The vanilla scent fades over the months, so add a new pod when it gets faint.
