This is an essential part in French desserts. It is sugar with a vanilla flavour. Very good, and very handy for many a recipe. Not able to find some here, I resolved myself to produce it myself.
For that I needed fresh vanilla sticks; a friend brought me some from Madagascar.
Cut them in the length and put them in jars (the more you put the quicker it will be ready, but the less sugar you get).
Add brown or white sugar on top (I put brown).
Close the jar and wait. 2 months. My sugar was prepared during exams last year and when I came back from the summer holidays, it was ready and is very good.
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