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Fill a lidded container with about 2 cups of granulated sugar. Bury a vanilla bean (or two, for more intense flavor), split lengthwise, in the sugar. Tighten the lid and shake the container like you’re competing in a dance contest at a dive bar. Store in a cool, dark place for 2 days and then open the container, take a deep whiff, and die a little from the glorious fragrance of homemade vanilla sugar, It’s that easy! You don’t even need a whole unscraped pod-use the empty scraped vanilla beans from recipes that call for just the caviar. Store the empty pods in the sugar; when your supply runs low, replenish by adding more fresh sugar on top.
Use vanilla sugar the same way you use the granulated stuff. It adds a bit more oomph to baked goods and is a delicious addition to coffee and tea. If you’re making vanilla-forward recipes like the ones in this book, vanilla sugar is yet another simple way to add that irresistibly ambrosial flavor. To turn this recipe into a gift, pack the vanilla sugar in a decorative container-like a vintage Mason jar-topped with a scrap of fabric and festive ribbon. For an even fancier version, use raw turbinado sugar instead of granulated sugar.