Vanilla sugar is a cornerstone of German baking, far more common than liquid extract. To make your own, simply bury a split vanilla bean in a jar of granulated sugar. Let it sit for a few weeks, shaking occasionally. The sugar will absorb the deep, aromatic oils of the bean, creating a flavor that is both subtle and profound. You can keep topping off the sugar as you use it. One bean can flavor several pounds of sugar over time. Use it in place of regular sugar in your favorite cake and cookie recipes for that authentic German Mom touch.