Vanilla Sugar or Vanilla Extract?

So, we’ve been beset by Christmas cookie baking season. I’m also late in the game, and I plan to change that this weekend.

I grew up in the Philippines using Vanillin, which is artificial vanilla extract. It is quite ironic, since we could grow vanilla in the Philippines. I used it to bake cookies, to flavor drinks.

In Germany, I was able to get my hands on the real thing, at Xenos, of all places. Xenos is a Dutch-owned chain that sells cheap, classy looking Chinese crap (excuse my French, but products aren’t really great), and some exotic food items.

However, Germany is not vanilla extract land. Over here, they use vanilla sugar. in fact, vanilla extract is hard to find in stores in Germany. Over here, vanilla sugar reigns!

Ever since I found a super recipe for making my own vanilla extract, I’ve never looked back. Reformhaus in Germany doesn’t tempt me anymore with its overpriced vanilla extract. A vial of good vanilla beans with 2 pieces in it can set you back 5 euros, way cheaper than 7 euros for 100 ml of vanilla extract. This is literally the never ending vanilla extract. It will last you for years. So when I bake American, I use vanilla extract.

But since I developed full-blown baking fever in Germany, I also have a lot of German recipes that use vanilla sugar. I think this is a great option for people who can’t eat/drink anything with alcohol in it.  I don’t understand why so many people buy vanilla sugar in those 50 g packets, when making your own is so much more cheaper! Many people make their own vanilla sugar by throwing in two vanilla beans in an airtight container full of sugar, but I prefer Jaime Oliver’s recipe.

In Jaime’s book The Naked Chef, he recommends blitzing 4 vanilla beans in a food processor, scraping the black gunk from the sides, and adding 1 kg of white sugar. Blitz it again and sieve. Blitz what remains in the sieve again in the food processor until you get a brown-grayish mass.

Since I have the option of using both, I normally use vanilla extract AND vanilla sugar in my  recipes. wasteful, yes but worth it. 🙂

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