Bourbon and Vanilla Infused Sugar
Yield: About 2 quarts of infused sugar. Keeps indefinitely.
- 4-6 whole vanilla beans, split in half lengthwise
- 8 cups raw (turbinado or demerara) sugar
- 6 teaspoons bourbon (Use one that is good enough to sip for best results.)
Fill a wide-mouthed half-gallon jar about halfway with raw sugar, shove the split vanilla beans into the sugar and pour 2 teaspoons of the bourbon into the jar. Pour more sugar into the jar until it is about 2/3 full. Pour in another 2 teaspoons of bourbon. Tighten the lid on the jar and shake the jar HARD and repeatedly to distribute the ingredients well. Open the lid, fill the sugar to the bottom ring of the jar. Add the remaining 2 teaspoons of bourbon, tighten the lid again and shake it, shake it, shake it. Shake what your Mama gave you. Stash the jar in a cool, dark place for at least a week before using. You can top the jar off as it gets lower, just lid it and shake it every time you do.
If the sugar hardens up, place a slice of apple in the jar, tighten the lid and let it sit overnight. Remove the apple and stir before re-lidding.