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Making toasted vanilla sugar (sh.itjust.works)
submitted 1 year ago by to c/baking@sh.itjust.works
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I have toasted sugar which is slow cooked at the lowest setting possible and stirred every 10 minutes for 2+ hours giving it a slight nutty caramel taste due to Maillard reactions. I turned this into vanilla sugar a while back and it is amazing but Im about to run out.

My question is do you think I'll lose anything flavor wise by toasting vanilla sugar i have or should I just toast regular sugar and make that into vanilla sugar?

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[–] 8 points 1 year ago

I don’t know, but I’d imagine it would be better to make vanilla sugar with toasted sugar vs toasting already infused sugar. My reasoning is a lot of what you are probably after in the vanilla is in oils and I suspect they would be diminished after toasting.

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    [–] 4 points 1 year ago

    I would start fresh and combine to what you already have? I don't think the previously reacted ingredients would have anything to offer besides burning,

    If you have caramel and you re-do the process, you don't get extra caramel-y caramel, you get burnt caramel

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