Quote:
Got you down for one vanilla sugar! It's really not that hard. Collect pile of beans, open them all up, scrape out caviar, dice up the pods, shake up with the sugar, let sit for a few months, then strain out all the pods! I'll have an open jar for people to sniff.
The hardest part is humidity is so high around here, and the pods I got were soft and moist (NEVER buying those dry excuses of beans from the grocery store again), it does get a bit clumpy so you have to shake it. Apparently there is some additive you could put in to keep it from clumping... but I'd rather shake up slightly harder sugar than to eat additives.
If you keep a saltine cracker in your sugar, the cracker will absorb the moisture, and your sugar won't clump up.
I'll need to buy a pack of saltine crackers and try that. When I first moved to oregon for school I put those 4x4 descant packages into the sugar jar that came out of the seaweed packs, but they only worked for about a month before everything got clumpy again and I gave up. LOL Don't worry, no seaweed or desiccant packs in the vanilla sugar. That stuff was made with a new bag of sugar with hopes of non clumping due to minimal time open in our apartment. Surprisingly enough, humidity wasn't nearly as bad back home in WA as it is here in the valley.
Oh, and that crowing pic is awesome! What a big show off!