Domestic Goddess Cooking Tip: Vanilla Sugar


When I make my Monkey Bread I like to roll the dough balls in my own homemade Vanilla Sugar which is mixed with Cinnamon.
Of course, this sugar is great in application you’d want that hint of vanilla with your sweetness: Hot Cocoa, Cinnamon-Sugar Toast, Sugar cookies, Shortbread, Pie Sweetners, etc.
I’ve been working on switching from refined white sugar to organic cane sugar, but I noticed that some brands are more coarse than the standard traditional white sugar we normally find. So that my family and guests don’t get the impression I’m adding sand to my sugar, I improvise and ‘refine’ the sugar a bit finer, myself.
First, grab your Vitamix. I assume a blender will work also, just work smaller batches so that it has a chance to turn over the sugar without turning the bottom to powdered sugar before the top has a chance to mix in.


Scrape a couple of vanilla bean guts into your sugar, and then give a quick whiz in the mixer. I use the tamper to really force the top to the bottom and I pulse it with my other hand.

Here, you can see the difference in coarseness in a before:


And the after:


Your not aiming for powdered sugar, which your Vitamix CAN DO, so don’t over do it! Pour the sugar into a mason jar or airtight container, add the stripped vanilla beans and let sit for at least a month.

If you have standard C&H white sugar, you get to skip the refining process. Just add the scraped vanilla bean insides to the sugar. mix well, add the beans and let it sit.