Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds and place them in a small bowl; reserve the seeds for another use. Combine the pods and the sugar in a jar. Cover securely and set aside at room temperature for several days to scent and flavor the sugar. Use in place of regular sugar when preparing desserts. Vanilla sugar can be stored indefinitely. As the sugar is used, replace with new sugar. (When baking, I return rinsed and thoroughly dried pods to the sugar mixture as an added boost.)