Making Your Own Vanilla Sugar:
As a chef I hate wastage, so I use vanilla pods that I have already used for making something else. For instance a classic crème anglaise (custard). After infusion of the vanilla pod in the cream or milk, remove the pod and gently wash and pat dry. You can of course use a fresh vanilla pod if you prefer.
Then in a suitable airtight container e.g. a Kilner jar, place some sugar of your choice depending on what you will use the sugar for eventually (either caster or granulated). Approx. 1 kg of sugar to two vanilla pods. If you like a stronger vanilla flavour, add more to taste.
Simply leave it in your container for a couple of weeks giving it a shake every couple of days and it’s ready for you to use in your desserts or baking etc, it’s delicious.
Madagascan Vanilla Powder:
This is fantastic stuff! You can use this in many ways, your imagination being your only restriction. As well as using it in desserts and baking, why not try it in your hot chocolate or coffee? Sprinkled over yoghurt is great or over your morning cereals tremendous. If you love Vanilla, you’ll love this.
Madagascan Vanilla Extract:
Once you have tried this product, you’ll never dream of using any other it’s fantastic. I don’t believe that there is anything else in its class. Just give it a try and you’ll see what I mean.
Try it in your desserts or baking and you will be amazed at the wonderful vanilla flavour that extract gives to your food, it’s truly delightful.
Oh, and one further quick tip, if you love Vanilla Vodka, just add a few drops of our Vanilla extract to your favourite tipple and it’s Vanillaicious.
If you have any questions please get in touch using our contact page.
Best Regards,
Graham
