Vanilla Sugar Recipe (2024)

FAQs

What is vanilla sugar made of? ›

Vanilla sugar is a simple recipe of granulated sugar infused with vanilla beans. There is nothing quite as simple or versatile as homemade vanilla sugar. Vanilla sugar in baking can be utilized in a variety of desserts; from apple pies, snickerdoodles and crème brûlée to light and airy pavlova's.

Substitute vanilla extract for vanilla in a 1:1 ratio for the vanilla flavor however add some extra sugar. To mimic the flavor and texture of vanilla sugar, mix ¼ teaspoon of vanilla extract with one tablespoon of granulated sugar and substitute it for one tablespoon of vanilla sugar.

If you have commercially produced vanilla sugar, use only 1 teaspoon of vanilla sugar per teaspoon of vanilla extract. Using Vanilla Extract Instead of Vanilla Sugar: One teaspoon of vanilla extract is the equivalent of 1 1/2 teaspoons of homemade vanilla sugar, or 1 teaspoon of commercially made vanilla sugar.

What's all the fuss about this sugar? Well, it's a simple ingredient that quickly accelerates the flavor of drinks and baked goods. It's just regular sugar that's flavored with vanilla beans, so you can essentially use it in any recipe that calls for sugar.

Vanilla sugar is actually a pretty simple one, in that it should theoretically never go “bad.” Neither sugar nor vanilla contains any ingredients that will go rancid or bad, in a traditional sense, so if nothing else creeps into your storage container then you should be safe to eat vanilla sugar forever!

While vanilla sugar is made of sucrose (household sugar) and crushed vanilla beans and/or vanilla extract, vanillin sugar is a mixture of sucrose and vanillin [3]. The latter is considerably more favorably priced and can be found as a standard baking ingredient in almost every supermarket.

The purest form of vanilla powder comes from vanilla beans. The beans are dehydrated and finely ground. But you'll also find another type of vanilla powder on the market, where sugar is added. This type, called vanilla sugar, is popular in France and Mexico and used as a substitute for regular sugar in some recipes.

About 1.5 teaspoons of homemade vanilla sugar equals a packet, which is typically what is called for in German recipes. You can easily round up to 2 teaspoons, if you want a sweeter, stronger taste. Technically, 1.5 teaspoons is 0.25 ounces and 2 teaspoons is 0.33 ounces. Most packets contain 0.28 to 0.32 ounces.

The Pantry Vanilla Flavoured Sugar 150g | ALDI.

Conclusion: Our belief is that the first extract is the best opportunity for the sweetest outcome, so you want to make sure that you do that first extract carefully, methodically and perfectly if possible. Then, have fun with the used vanilla beans. Try a second round of extract if you would like. Start a mother jar.

Can I use vanilla sugar instead of icing sugar? ›

Sure you can, but it may not always be practical or the best idea. For instance, most vanilla sugar that I'm familiar with is very coarse. That coarse sugar is meant to be sprinkled on top of things rather than to be baked into things.

Vanilla sugar is super versatile, which is perfect because you will want to add it to everything. Substitute it into any recipe that calls for granulated sugar, use it to enhance your morning coffee, or garnish your baked goods.

The purest form of vanilla powder comes from vanilla beans. The beans are dehydrated and finely ground. But you'll also find another type of vanilla powder on the market, where sugar is added. This type, called vanilla sugar, is popular in France and Mexico and used as a substitute for regular sugar in some recipes.

While not compensating for that classic vanilla flavor, brown sugar spices up our baked goods with a tempting caramel scent. I sometimes even sprinkle it on pancakes, and my kids really enjoy it. This alternative delivers the same sweetness as vanilla sugar, so swap it at a 1:1 ratio.

Grain alcohol is the most commonly used alcohol in vanilla, but sugarcane alcohol is also used. Sugar or corn syrup are often used to mask the harsh notes of alcohol or to make the extract smell and taste better if the quality of the beans used were not good quality.