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This Vanilla Sugar transforms everyday sugar into something extraordinarily delicious! Stir it into your coffee or tea and sprinkle it on oatmeal, yogurt, fresh fruit, ice cream, cake, cookies, muffins... the possibilities are endless!
I'd heard of vanilla sugar in the past. It's often called for in French and other European recipes but I didn't think it would be that different than just using a little splash of vanilla extract. I was WRONG!
Take it from the French
I just needed a little French lesson to set me straight.
I ordered a French cookbook a few weeks ago in anticipation of our summer trip to France. Whenever we travel, I like to explore the cooking of the region before I go to get a basic understanding of the cuisine. While we're actually on the road, there's so much more inspiration, but I find that it's helpful to get a head start.
The cookbook I ordered is Plat du Jour - French Dinners Made Easy by Susan Herrmann Lewis and has some fantastic recipes along with beautiful pictures and lots of invaluable insight into French cuisine. One of the simpler recipes that intrigued me was a condiment called Sucre Vanillé (Vanilla Sugar).
The author was so enthusiastic about this recipe that I ordered some fresh vanilla beans a few weeks ago and made a big batch of vanilla sugar. I adapted the recipe from the book to add extra vanilla flavor. It only took a few minutes to put together and turned out beautiful with lots of tiny specks of vanilla beans distributed through the sugar.
So simple, so delicious!
But as pretty as it looked I had to actually taste this vanilla sugar sprinkled on something to determine if it was worth sharing with you. I had some fresh peaches and raspberries and used both of them for my testing.
Yum!! The answer is an enthusiastic YES! It took the simple fruit, which I have to admit, was sweet and delicious on its own, and made it EXPLODE with fabulous flavor. It didn't take much of the vanilla sugar but it made a huge difference. (And I love that a teaspoon of this amazing flavor enhancer is only 15 calories)
My next experiment with the vanilla sugar was to sprinkle it on our morning cappuccinos. Oh my! Both Scott and I have gotten quite spoiled, and now use the vanilla-infused sugar every morning! Coffee doesn't seem quite the same without it!
What to use Vanilla Sugar for?
So, besides sprinkling this on fruit or cappuccino, as pictured above, what else can you do with this Vanilla Sugar? I'm so glad you asked!
- You don't have to have a cappuccino to use this vanilla sugar. It's also wonderful stirred into regular coffee or tea.
- Use it for anything that calls for regular sugar, it will enhance the flavor.
- Sprinkle it on cookies. If the recipe calls for rolling the dough balls in sugar, use vanilla sugar instead. I used it on these French Shortbread Cookies (recipe coming!) and they were fantastic!
- Use it as a simple topping for muffins or scones. It would be fabulous on these Ridiculously Easy Sugar Top Scones or these Fresh Strawberry Buttermilk Muffins.
- Use vanilla sugar to make simple syrup for cocktails or for drizzling on fresh fruit.
- Sprinkle it on oatmeal.
- Stir it into regular or Greek yogurt.
- Swirl it into whipped cream.
- Sprinkle it on quick bread before baking like this Perfect Banana Bread or this Better than Starbuck's Zucchini Bread.
- Make a babyccino with frothed milk and sprinkle a teaspoon over the top. My grandkids went crazy over this!
- Give it as a gift!
- This Vanilla Sugar makes a beautiful hostess gift or a "prize" for dinner guests to take home. Family, neighbors, friends, teachers... will also be thrilled when you present them with a cute little jar filled with this delicious French-inspired sugar. We're offering the pretty labels pictured above and below (with the colors of the French flag 🇫🇷) to make your gifts festive and fun. To receive these free printable labels, simply let us know in the comment section at the bottom of this post.
Once you start using this French Vanilla Sugar, you'll find more and more ways to use it and when you run out, you won't hesitate to put together a new batch! (Oh, and just a heads-up - when your friends run out, they'll be begging you to make more!)
P.S. Talking about French inspiration, I'm writing this post from our little Airbnb in Lyon, watching the sparkling Rhone river through the open windows)! I'll be sharing more about the flat and our adventures here over the next two weeks.
Café Tips for making this Vanilla Sugar
- You can use regular granulated sugar to make this French Vanilla Sugar, but I like to use half granulated sugar and half cane sugar. Cane sugar is a little coarser than granulated, so it gives it a little crunch. I don't recommend Demerara or Turbinado sugars as they are much coarser. The tiny vanilla beans would get lost in those super coarse sugars. Cane sugar is available at most grocery stores in the same area as granulated sugar. You can recognize it by its color. It's not as white as regular sugar and it has a little shimmer. You can also find it online.
- Vanilla beans can be quite expensive, but I've found them online for a very reasonable price. These are Grade B vanilla beans which simply means that they're not quite as moist as the Grade A variety. But they're perfect for this Vanilla Sugar.
- This vanilla sugar can be made way in advance. Just keep it in an airtight container and it will keep well for months!
- This recipe makes 6 cups of vanilla sugar but it's super easy to adapt. Just use the seeds from one vanilla bean per cup of sugar for fabulous vanilla-infused sugar.
- Don't be intimidated by scraping the vanilla beans. It's actually very easy and will only take a few minutes to do all of them. Here is a great video demonstrating the easy technique.
- Don't throw out the scraped vanilla beans! You can tuck them in your sugar jar and they will add an essence of vanilla to the sugar.
- You can also put them (you want at least 6-10) in a pretty bottle, add vodka to the top and stash it in a dark spot for 6 weeks (longer if possible!) Voila, homemade vanilla from the discards!
Thought for the day:
Blessed are those whose strength is in you,
whose hearts are set on pilgrimage.
Psalm 84:5
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
French Vanilla Sugar (Sucre Vanillé)
Ingredients
- 6 beans whole vanilla beans
- 6 cups granulated sugar, or 3 cups granulated sugar and 3 cups cane sugar (for a little extra "crunch")
Instructions
- Measure the sugar into a medium-large bowl. Set aside.
- To scrape the seeds (aka caviar) from the pods, place one on a cutting board, flat side down. Using a sharp knife, place the tip of the knife in the center of the bean, just below one of the curled ends. Slowly cut into the bean careful to only slice through the top of the bean and not puncture through the bottom. Slice down the center until you reach the end of the bean.
- Slightly pull apart the bean apart to open then use the dull side of the knife to scrape the seeds away from the pod. As you scrape the seeds from the pod, transfer them to the bowl with the sugar. Repeat with remaining beans. Here is a great video to demonstrate this technique.
- With clean hands, run your fingers through the sugar, rubbing the sugar as you go to distribute the beautiful seeds evenly. Continue until no more clumps of vanilla bean seeds remain. Pinch out and discard any bits of the bean pod that you may have scraped off as you go.
- Store in an airtight container. Keeps well for several months.
cris says
sounds delish. would love labels😍
Chris Scheuer says
Hi Cris, just sent them.
Kay West says
Thank you for the recipe! Sounds wonderful. I would appreciate the gift labels. Thanks!
Chris Scheuer says
You're welcome, Kay. The labels are coming your way.
Judith Coleman says
Very anxious to make this. Sounds wonderful. Please send the labels. Thank you.
Chris Scheuer says
Hope you enjoy it, Judith. Sending the labels now.
Becky says
Labels please, Thank you
Chris Scheuer says
We're happy to send them, Becky.
Deb says
Thank you so much for all the fabulous recipes you share and the labels to accompany them!
Chris Scheuer says
Hi Deb, just sent the labels. Enjoy!
Elle says
I’d love the beautiful labels. Thanks.
Chris Scheuer says
Sure, Elle, they're coming your way.
Rebecca says
I love the vanilla sugar. Thank you for the video on how to easily separate the seeds from the pod. May I have a copy of your cute labels to go with the vanilla sugar, please. Thank you.
Chris Scheuer says
Happy to send them, Rebecca!
Susan Huber says
Would love the labels. I love the recipes you post!
Thank you
Susan
Chris Scheuer says
Thanks, Susan, just sent the labels.
Ann says
Would love the labels. Please send. Thank you for the recipe too.
Chris Scheuer says
Sending them now, Ann!
Payge says
Could you send me the labels please. Thank you.
Chris Scheuer says
Hi Payge, we just sent the labels but the email was returned. If you try again, hopefully we can get them to you. It might have been one letter off.
Niefia Zupancic says
Hello - How do I get the PDF for the Labels?
Thank You
Chris Scheuer says
Coming your way, Niefia!
Lorena says
I would love the labels & source for the jars. Thank you.
Candace says
Hi,
I have the sugar and vanilla beans ready to go. Please do send me the lovely labels and jar source.
Thank you.
Chris Scheuer says
Great! Just sent them, Candace!
Chris Scheuer says
Hi Lorena, the labels and links should be in your email.
Carol Abrams says
Love ALL your recipes! Please send Vanilla Sugar labels - will make great hostess gifts. Thanks.
Chris Scheuer says
Thank you, Carol! I love giving this sugar as a hostess gift. Sending the labels now.
Millicent Law says
Chris, how fun it will be to make and gift this treat! Would love the label pdf and resource for the jars!
Thanks a million for enriching my cooking repertoire,
Millie
Chris Scheuer says
Aww, of course, Millie! Thanks for your kind words.
Paola says
Hello! Please could I have the Vanilla Sugar printable labels? Huge thanks.
Chris Scheuer says
Sure, happy to send them, Paola!
Amy Tague says
Could I please get the PDF? A friend just introduced me to your website. Very excited to explore it! Thank you! Amy
Chris Scheuer says
Welcome, Amy! Sending the labels now!
Andrea Namay says
Hi Chris, I would love the labels for the vanilla sugar, Tuscan salt, and freezer peach jam! I got the cute jars you had for the peach jam. Where did you get the ones for the vanilla sugar . Have a wonderful trip! P.S. my summer home is also in the beautiful Blue Ridge Mountains (Sapphire, NC)). These mountains inspire me to slow down and enjoy the simply things!
Chris Scheuer says
Hi Andrea, just sent the sugar labels. If you could request the others on those recipes, that's how we stay organized. Sapphire is gorgeous!
Mary C says
Please send vanilla sugar labels. Would love to use for Christmas gifts. Thanks Chris . Looking forward to more stories of your France trip with pictures please!
Chris Scheuer says
Sending them now, Mary!
Ellen says
Hi,
I really enjoy your recipes.
Pleases send me the labels.
Thank you
Ellen
Chris Scheuer says
Thanks, Ellen. Just sent the labels.
Cheryl says
Hello Chris and Scott! So glad you are enjoying your sojourn en France! Can’t wait to try this recipe. Please do send me the labels if you could.
Chris Scheuer says
Happy to send them, Cheryl. Thanks for your well wishes 🥰
Shirley Hagelberg-Klemish says
I just ordered vanilla beans as well as the cookbook. Please send me your labels. Your recipes are delightful! Thank you so very much.
Chris Scheuer says
Just sent them, Shirley! Enjoy!
Kristie says
Merci beaucoup for sharing this charming recipe. Mais oui, if you would please send to me the PDF for your labels I would be quite grateful! Merci encore…
Chris Scheuer says
Absolutely, Kristie! Just sent them.
Marcie Douglass says
Yes! I would love the PDF. As always your blog and recipes are a treasure!
Chris Scheuer says
Thanks, Marcie! The PDF should be in your inbox.
Dolores A Bauer says
Please send the Vanilla Sugar labels!
Thank you!
Chris Scheuer says
Sending them now, Dolores!
Sandra says
would love the labels. will try recipe thanks
Chris Scheuer says
Hope you enjoy it, Sandra. Just sent the labels.