The first is in making icing – since icing is the sort of thing you can keep making changes to, the textural variations between vanilla syrups are going to be easier to account for. There are two excellent use-cases for vanilla syrup in this context. Some are delicious, complex ingredients that will be a boon to any dish, while others taste much more like chemicals than the natural deliciousness of vanilla that we’re going for. If you’re using this in a baked good, it’s likely wise to steer clear of vanilla syrup, as it could affect your dish in unpredicted ways.Īlso, if you aren’t using homemade syrup, the qualities of different store-bought varieties can differ significantly. The first one is texture: invariably, syrups are going to be thicker and stickier than granulated or powdered vanilla sugars. These vanilla syrups can serve as an excellent substitute for vanilla sugar, though there are some important caveats to consider before doing so. Not everyone has vanilla extract on hand, but many of those who enjoy a shot of vanilla in their morning coffee will often have vanilla syrup present and ready to use. Because you only have one vanilla flavor at play in the dish, the subtler distinctions between vanilla styles are less important to consider. This combination works especially well in recipes that call for vanilla sugar as the only vanilla flavoring in the dish, like this Hazelnut Cake one. To get the ratios right, use a teaspoon of vanilla extract and a quarter cup of your chosen sugar per quarter cup of vanilla sugar called for by the recipe. To maximize the depth of taste, consider using organic and/or high-quality extract and sugar. While this won’t give you the same taste that homemade or store-bought vanilla sugar would, it’s similar enough not to make a difference in most dishes. In that case, you’ll still be relatively good to go if you have access to vanilla extract and some kind of granulated sugar. It’s quite possible that you do not have access to vanilla beans, or want to use the vanilla sugar sooner than the two weeks it will require to become infused. Wait between two to five weeks, shaking the containers every few days, and then you’ll have homemade vanilla sugar! Substitute 2 – Vanilla Extract and Sugar Make sure the bean is fully immersed in the sugar, then put your container away into a cool, dark location so it can infuse. One bean per container is typically best practice, though isn’t necessarily required. Then place the bean in an airtight container with your sugar. On the flip side, if you want to maximize the seeds’ color and texture, you can remove them from the bean then mix them with the rest of the sugar. The seeds can add more flavor but will add extra color and texture to the seasoning that you may not desire.
First split the beans along their length without piercing through them, then remove the seeds if you want to. You’ll start the actual process of making vanilla sugar by preparing the beans. If your recipe calls for powdered vanilla sugar though, make sure to use powdered sugar. You can use any kind of sugar you like, so choose one whose flavor you want to experience in the dish in question. You can find vanilla beans at many grocery stores, though they’re typically much cheaper to purchase in bulk if you can find a supplier. Take one vanilla bean for every two cups of sugar you want to infuse.
In both cases, you’re taking advantage of the vanilla bean’s natural tendency to infuse its flavor into its surroundings.
The process works similarly to the process of making vanilla extract. If you can’t find vanilla sugar at the store, the best possible substitute is to make your own using vanilla beans and ordinary sugar.Īlthough the process is more complex than just combining the two – that’s we recommend fully making your version if you can instead of just combining vanilla extract and sugar (though that can work decently as well).
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