We use a huge amount of vanilla pods at the café. They are insanely expensive so we never bin the empty pods – we infuse caster sugar with them and use it in our baking and to poach fruit. Here’s how to get more bang from your buck!
- Make sure the jar or container you are keeping your sugar in is dry and airtight so no moisture gets in.
- Use vanilla sugar in your baking and you won’t need to use any vanilla extract. It’s great in whipped cream too.