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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.
- 6 beans whole vanilla beans
- 6 cups granulated sugar or 3 cups granulated sugar and 3 cups cane sugar (for a little extra "crunch")
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Measure the sugar into a medium-large bowl. Set aside.
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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.
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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.
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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.
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Store in an airtight container. Keeps well for several months.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Robbie says
Beautiful recipe and such a treat for everyone. This example of artistry and sharing such a lovely sweet idea and a beautiful new tradition for our families and friends. Unique . Such a surprise and deviation from the mundane, ordinary recipes .
Please send labels…… such a gift to share !
Chris Scheuer says
Thank you, Robbie! We will send the labels.
Sandra L. Bradley says
I would Love your Vanilla Sugar Labels and the link to those wonderful glass sugar containers. Also Thank you for the recipe for the Vanilla Sugar I tasted Vanilla Sugar years ago and tried buying it at the grocery store but was unsuccessful now I can make my own. again Thank you so much.
Chris Scheuer says
Sending them your way, Sandra! Enjoy!
Abbie Davis says
Chris! What a great idea for little gifts! Please send me the labels. Thank you for sharing!
Chris Scheuer says
Sure, Abbie!
Sheri Wharton says
Tried this recipe and use on everything. Would like to have labels for my jars. Thank you
Chris Scheuer says
Awesome! Thanks, Sheri. We will send the labels.
Bernice P says
Hi Chris. Sounds wonderful. Please send me the labels. Also what is the source for the jars you used. Thank you for sharing your wonderful recipes and generous offer to share the labels.
Chris Scheuer says
We will email all that information, Bernice!
Lyne Sands says
I would appreciate you sending me the labels.
Chris Scheuer says
Sure, Lyne!
Traci Major says
I would love your label for the jars for the French vanilla sugar, Chris!! Thank you for finding a reasonable source for the vanilla beans as well!
Traci
Chris Scheuer says
Sending it your way, Traci!
Noemi says
Thank you for sharing this recipe. It sounds amazing! I can't wait to make it for myself and to share it with my family!
Can I please have the label?
Thank you -N
Chris Scheuer says
Sure, Noemi!
Anne says
Can't wait to give this as gifts! Please send the labels 🙂
Thanks so much!
Chris Scheuer says
Sure, Anne!
Jenn says
This looks great. Can't wait to try it. Would you please send the labels?
Chris Scheuer says
Of course, Jenn!
Ann Marie says
This looks delicious! I would love to make and give it to friends with your beautiful labels. Thank you
Chris Scheuer says
Thanks, Ann Marie! Sending them your way.
Linda says
I would appreciate you sending me the labels. Thank you for your generosity.
Chris Scheuer says
Happy to send them, Linda!
Theresa B says
What a lovely gift to make! I would love the label as well as a link to the jars, if possible.
Thank you so much
Chris Scheuer says
Sure, Theresa!
Rose Marie says
Loved the Vanilla Sugar in my Vietnamese Coffee!
Chris Scheuer says
Awesome! Thanks for letting us know, Rose!
Pamelia says
The recipe is wonderful, do you have a source for the jars also, already requested the labels. Thank You
Chris Scheuer says
The links for the jars are in the email with the labels 🙂
Pamelia says
Can't wait to make this French Vanilla sugar, it will make a great gift! The labels will make it extra special, would love if you could send them.
Chris Scheuer says
Sure, Pamelia!
Marilyn says
Please send the sucre Vanille labels and the link for the jars.
Chris Scheuer says
Sending it your way, Marilyn!
Pat Chappell says
Please send me these labels. Can't wait to try it. Thanks!
Chris Scheuer says
Sure, Pat!
Rhea Scheuing says
I love this idea!! I would love the label! Also where you bought your jars!!! Thanks so much!
Chris Scheuer says
We will email you all that info, Rhea!
Janet Ertel says
Hi Chris
I am not sure if my request for labels for French Vanilla Sugar and for Tuscan Seasalt was delivered .
I would love to receive both these labels.
Thank you!
Janet
Chris Scheuer says
Hi Janet, just sent the sugar labels!
Linda says
I'm excited to try this. Please send me those beautiful labels. Thanks
Chris Scheuer says
Sure, coming your way, Linda.
Judy says
I would appreciate you sending me the jar labels and the source for the jars. Thank you very much.
Chris Scheuer says
Hi Judy, the labels and jar links should be in your email. Enjoy!
Karyn says
I'm so excited to make this, and would love it if you would send labels. Thank you!
Chris Scheuer says
Happy to send them, Karyn!
Shauna says
This sounds amazing! May I please have the labels that go with?
Thank you!
Chris Scheuer says
I think you'll enjoy it, Shauna. Just sent the labels.
Wilhelmina Lanfear says
Hi there. Would love the labels please! Thank you
Chris Scheuer says
Sure, happy to send them Wilhelminia!
Celeste says
Thank you so much for choosing to share this wonderful recipe. I can finally surprise grandma with something she may not know about. Please send me the labels, I will be thankful to have them.
Chris Scheuer says
That will be so fun, Celeste! Just sent the label to you.