This French vanilla sugar contains artificial vanilla flavoring (ethyl vanillin) instead of real vanilla. The DIY version replaces the artificial flavoring with pure organic vanilla and upgrades to organic sugar and starch. Good news: this product contains no seed oils, so no inflammatory fat substitution needed.
Based on: Sucre Arôme Vanille
· Makes approximately 40 servings (300g total)
· Serving: 7.5g (about 1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Sucre Arôme Vanille from alsa often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sucre Arôme Vanille may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Cane Sugar
280g (about 1⅓ cups) · C&H Pure Organic Cane Sugar
Primary sweetener base providing the bulk and sweetness characteristic of vanilla sugar
Natural vanilla flavoring derived from real vanilla beans, replacing artificial ethyl vanillin
Instructions
Step 1. Measure 280g (1⅓ cups) organic cane sugar into a large mixing bowl. Use a kitchen scale for accuracy since vanilla sugar ratios matter for consistent flavoring. If your sugar has any large crystals, pulse it briefly in a food processor to achieve uniform fine crystals.
Step 2. Add 15g (2 tablespoons) organic corn starch to the sugar. The corn starch serves as an anti-caking agent and helps distribute the vanilla evenly. Whisk the mixture thoroughly for 1-2 minutes to ensure the starch is completely incorporated and no white streaks remain visible.
Step 3. Sprinkle 5g (2 teaspoons) pure vanilla extract powder over the sugar mixture. Start with a smaller amount (1 teaspoon) if you prefer subtle vanilla flavor. Using extract powder rather than liquid extract prevents clumping and gives longer shelf life.
Step 4. Mix thoroughly using a whisk or fork for 3-4 minutes, ensuring the vanilla powder is completely distributed throughout. You should see no light or dark spots - the mixture should be uniformly colored with a light tan hue from the vanilla.
Step 5. Sift the mixture through a fine-mesh strainer to break up any remaining clumps. Press any lumps through the strainer with the back of a spoon. This step is crucial for achieving the same smooth texture as commercial vanilla sugar.
Step 6. Transfer to an airtight glass jar or container. Label with the date and contents. Store in a cool, dry place away from direct sunlight. The vanilla flavor will actually improve over the first week as the flavors meld together.
Step 7. To use: Replace regular sugar with this vanilla sugar in a 1:1 ratio in baking recipes, or add 1-2 tablespoons to coffee, tea, or dessert recipes where you want both sweetness and vanilla flavor. For best flavor distribution in batters, cream this vanilla sugar with butter before adding other ingredients.
Storage
Store in an airtight container in a cool, dry place for up to 18 months. Keep away from strong odors as vanilla can absorb flavors. If clumping occurs, sift before use.
Cost Comparison
Cost per serving (homemade)$0.07
Cost per serving (store-bought)$0.25
Savings72%
Significant upfront savings plus you get pure vanilla instead of artificial flavoring. The organic ingredients cost more initially but you're making 40+ servings and avoiding artificial additives. Bulk buying the sugar provides the best value.