It is that extra touch that some people won't figure out what was done and much easier than adding a liquid to sugar that will clump up. You may also add vanilla to your receipe plus the vanilla sugar to make the flavor bolder. This way you use less bean/pods in your receipes/baking and also using for other things as I described above as after touches for cookies, whip cream, coffee, etch. People would use the "vanilla sugar" for convenience, also the dept of flavor develops after time in the container with the bean/pod after time so it is more deeper in flavor. It was convenient, it was good, and we used it on everything from pancakes, sprinkled it on cookies, french toast, whip cream, fresh fruit, think of it and I am it will be very delicious. Today, it's a new fad to make vanilla sugar at home with vanilla bean pods and sugar, just like 20-30 years ago my friends and I made containers of cinnamon sugar. 20-40 years ago, my Mother used to get this powder at the local pharmacy, unbelievable. The store-brand imitation vanilla flavor was 3.69 for a 4. Now, why use this? It's easy to store, pretty cheap and has a good long expiration date. At our local Fred Meyer grocery store, the pure vanilla extract we purchased was 10.99 for a 2-fluid-ounce bottle (or 5.49 per ounce). One package (pouch) is equivalent to 1-2 tsp vanilla and one pouch good for 4 cups flour or 4 cups liquid. It is used in baking cakes, cookies, pastries, pies, deserts, sprinkled on fresh fruit, cereals, stirred into coffee, tea, milk, used as sugar, added to whipping cream. It is made of dextrose, and artifical flavour. It is artifically flavoured, a product of Canada, and comes in packages of 2 or 3, 9g (0.32oz). This product has been around for at least 20 years if not 30. There is a product called Original VANILLA Sugar made by oetker. Or is there some other reason it is popular? ![]() I can perhaps imagine a few cases where even the small amount of moisture or alcohol from extract would be undesirable (or something like that).īut aside from such unusual situations, when baking or making a recipe that has a decent quantity of sugar, are there advantages to the vanilla-infused sugar version compared to extracts or vanilla beans? Are there significant flavor differences/advantages to vanilla sugar? ![]() However, I've also seen an increasing number of recipes listing, for example, a cup of "vanilla sugar" in something to be baked. Does McCormick vanilla extract have carbs from McCormick. Always check product labels on the specific brand you’ve chosen to understand what you’re eating. Besides convenience, in these cases having the vanilla already mixed in could allow quantities much smaller than would typically be measured otherwise in extract or whatever. Does vanilla extract have added sugar Some vanilla extracts, both natural and synthetic, can contain added sugar, too. I could imagine other "direct" uses, like flavoring coffee or tea with sugar that has a hint of vanilla. I understand that some people might actually like to have vanilla sugar for direct use, such as sprinkling on things (as people also do with things like cinnamon sugar). When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience?
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