To be clear and direct – I prefer vanilla sugar to vanilla extract. Vanilla extract contains alcohol and can be astringent and off-putting in many recipes. For example, in my Fresh Fig and Apple Cake you can taste the difference when it is used. Additionally, the aroma of baked goods made is clearly different. A point that is clear the moment you open the sugar container.
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Simple Details
Substitution ratios
My working ratio is to substitute 1/4 cup (50g) of vanilla sugar for every 1/4 cup (50g) of regular sugar and 1/4 teaspoon of vanilla extract.
Making Vanilla Sugar
Use an airtight container, a vanilla bean, and about 2 cups of sugar. Add the vanilla bean and the sugar to the container, close it and wait about one to two weeks. This will keep well for months and you can continue to add sugar and replenish your supply. A permanent staple.
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Vanilla Sugar
Make it, keep it around
Ingredients
- 1 vanilla bean
- 2 cups sugar
Instructions
- In an airtight container add the vanilla bean and sugar.
- Close it and wait about 1 week or 2.
- After removing sugar for use, replace the sugar in the container with new sugar, with no significant change in taste.
