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Place sugar in large resealable plastic bag. Add vanilla. Seal bag. Knead sugar until the vanilla is evenly distributed. Spread sugar on large rimmed baking sheet.
Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container. If sugar clumps up, break apart by rubbing between fingers.
Happy to have found this recipe and not have to purchase vanilla sugar to roll my sorghum cookies in.
Karen | September 24, 2016
I used imitation vanilla and it turned out great
Ann Spahr | November 20, 2016