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Old 05-01-2011, 05:58 PM   #11
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I always save out a bean or two and stick them in with some of that 'sugar in the raw'--coarse grained, brownish crystals. Leave it for a couple months and you will have vanilla sugar that is terrific for topping sugar cookies, in tea, or in yogurt.

After my vanilla beans have steeped in the vodka for 6 months to a year, I strain the beans out, bottle the vanilla and add another round of vodka to the used beans. The second batch takes a little longer, I think, to reach full strength.

I don't split my beans, I just chop them into little pieces.
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Old 05-01-2011, 07:19 PM   #12
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Originally Posted by forty_caliber View Post
I saw this in the store too. I wasn't sure about it. What kinds of things do you do with it?.40
Everything. It does the most wonderful things to icings. And, homemade ice cream.............yum.
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Old 05-01-2011, 07:50 PM   #13
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Everything. It does the most wonderful things to icings. And, homemade ice cream.............yum.
It's on my shopping list. Gonna have to try it.

.40
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