| Yield: | 16 cubes |
Ingredients
- 4 Madagascar vanilla beans
- 3 cups white sugar
- 1/4 cup pure Madagascar vanilla extract
Instructions
- Preheat the oven to 275 degrees F.
- Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder.
- In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.
- To “round” the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 158 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 0 g |
| Sugar | 38 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
I would like to challenge Janet Johnson herself to make this recipe as written on this site by her. It does not work. Everything is off–the amount of sugar, the temperature of the oven, the baking time. This recipe is just more disappointing site content fluff. What an unprofessional mess!
In the show, she clearly says to use 3 cups of sugar, not 6. The recipe is correct. The key is to bake low and slow and if worried about the pan, place parchment paper or a silpat in the bottom. Wonderful for gifts!
These are so easy and so good. I made these for end of year teacher gifts. Such a beautiful homemade presentation. And easy enough for a 5 and 9 year old to help! And we had so many, I’ve got enough leftover for me!!
A wonderful addition to tea or coffee. Looks so pretty in a jar on the shelf.
Dear Janet. I have a question for you. On your set you have a spice rack with several differant shaped jars of spices. Can you tell me where I can purchase this?? Can it be purchased???? Thank you so much. Colleen.
cc111950@yahoo.com
I love this recipe and can’t wait for more to come! Finally a show that helps identify what spices are used for and what they taste like more or less. The host seems to know so much and is very bubbly and really uses her spices tastefully.. Thanks Food Network for giving us viewers some spice knowledge.
After trying this recipe I can honestly say that it’s great! It does use 3 cups of sugar and the trick is to pre-cut them and let it cook long enough, it might need a few minutes longer. Once the pan is cool, just flip it out onto a baking sheet…much easier than trying to take the cubes out individually!
Looking forward to trying this with orange zest and extract, mint, maybe cinnamon extract for teas….what endless possibilities!
Guys, It IS 3 cups not 6 of sugar….
I so love this show!! I’ve never been an adventurous spice user but the host is so funny and real without being annoying!!!!! Not easy but she pulls it off. Great Job
Also,I just found a really cool discussion board on the Savory Spice Shop website called something like Gather Round the Table where Janet and Mike discuss these recipes and others. Check it out if you want. I think the link is: http://www.savoryspiceshop.com/aboutus/gather.html. If you just go to SavorySpiceShop.com you can find it there.
Great show idea!
JANET-
I WAS IMPRESSED WITH YOUR NEW PROGRAM AND I’M LOOKING FORWARD TO MAKING THE SUGAR CUBES FOR MY DAUGHTERS. HOWEVER, I’M SAD THAT YOU HAVE FALLEN INTO THE FOODNETWORK’S USE OF THE WORD “GUYS” WHEN REFERRING TO THE AUDIENCE YOU ARE ADDRESSING.
THAT’S SOOOOO INSULTING. IT MIGHT ALSO HELP IF YOU’D REFER TO WOMEN AS WOMEN AND NOT “GALS”. THIS IS 2010 AFTERALL.
I WAS IMPRESSED WITH YOUR NEW PROGRAM AND I’M LOOKING FORWARD TO MAKING THE SUGAR CUBES FOR MY DAUGHTERS. HOWEVER, I’M SAD THAT YOU HAVE FALLEN INTO THE FOODNETWORK’S USE OF THE WORD “GUYS” WHEN REFERRING TO THE AUDIENCE YOU ARE ADDRESSING.
THAT’S SOOOOO INSULTING. IT MIGHT ALSO HELP IF YOU’D REFER TO WOMEN AS WOMEN AND NOT “GALS”. THIS IS 2010 AFTERALL.
Thanks for this fun idea, Janet, you are so creative! These are an impressive treat. You end up with a lot of cubes, so consider giving them away as party favors in little gift bags. In addition to coffee, I’ve used these in black teas and to sweeten a chai tea blend. Tip: The vanilla bean pieces end up floating in your coffee or tea, which are totally fine to sip on, but for a cleaner drink, try brewing the cube with the coffee or tea in a French Press, so it dissolves into the brew and then the vanilla pieces strain out when when you pour your brew out of the press. Janet’s shop, Savory Spice Shop, sells all kinds of flavored sugars, too. I’m lucky enough to live in Denver so I’ve tried a lot of them – Peppermint, Spiced Vanilla Bean, Maple. Check them out at www.savoryspiceshop.com
I made this using 6 C of sugar because that’s what she said during the show when she was making them. The recipe calls for only 3 C and I think that would just make a sticky mess! (Which is prob why one of the earlier reviewers said that she had to chisel it out of the pan!) Details are important, Janet! Please review your recipes before they hit the web! And thanks for a fun recipe. Going to make the cupcakes next!! And by the way, Terri, the recipe does mention the leftover sugar… and I agree with you that it should have been mentioned on the show, too…