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WHICH FORM OF VANILLA SHOULD I USE?

 

Vanilla sugar, powder, or extract?

Baking is a science, still, there is wiggle room for a little fun as long as you aren't substituting broccoli for chocolate chips. Come on, I know you've seen those recipe reviews. 

With rare exceptions, you can substitute the sugar AND vanilla in your cookie recipe with our Vanilla Sugar. You can always be extra and still add extract, for even more depth of flavor. Our Vanilla Sugar is organic cane sugar blended with Vanilla Powder.

Vanilla Powder is concentrated flavor that is released when heat and liquid are applied. It doesn't dissolve and is perfect for when you want to show off those vanilla specks in your baked goods. It doesn't require much liquid so don't be afraid to try it in thicker batters or doughs. Vanilla Powder replaces Vanilla Extract in your recipe. Because of it's intense flavor, only half to a third of the amount is needed. For example: Recipe calls for 1 Tablespoon. You only need to use between 1 Teaspoon and 1/2 Tablespoon. Of course, if you are like me and have zero vanilla boundaries, use both! 

Vanilla extracts are perfect for when you do not want specks or the possibility of feeling the texture of powder in your finished product. For example in a pudding or whipped cream. All of our extracts are about 1.25 fold or 1.25 strength except for our special blends. This means you could use a little less than what the recipe calls for. Our special blends - Beanboozeled and Mad Scientist -  are 3 Fold meaning if you want to, you can use a third of what the recipe calls for. 

 

** Did you know that vanilla makes chocolate taste more chocolatey? Try adding vanilla extract to your favorite chocolate recipe and see how it enhances the flavor!