It\u2019s often used in European recipes and is commonly sold in stores there. But it\u2019s often much harder to find in other areas of the world, leading many to wonder what to use instead.<\/p>\n\n\n\n
![\"Vanilla](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Vanilla-Sugar.jpg\")
5 Recommended Vanilla Sugar Substitute<\/h2>\n\n\n\n
When a recipe calls for vanilla sugar, it\u2019s trying to accomplish two things in one fell swoop: sweetening your dish and lending it a robust and distinctive vanilla flavor. Any substitute you use will be able to sweeten your dish \u2013 that\u2019s the easy part.<\/p>\n\n\n\n
The more challenging aspect of this is attaining the same vanilla flavor. The only real way to do that via substitute is to make your vanilla sugar, as the process involved in making the seasoning draws out unique dimensions of taste, but there are many different ways to simulate it.<\/p>\n\n\n\n
<\/a>Substitute 1 – Homemade Vanilla Sugar<\/h3>\n\n\n\n![\"Homemade](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Homemade-Vanilla-Sugar.jpg\")
Homemade Vanilla Sugar<\/figcaption><\/figure><\/div>\n\n\n\nIf you can\u2019t find vanilla sugar at the store, the best possible substitute is to make your own using vanilla beans and ordinary sugar. <\/p>\n\n\n\n
Although the process is more complex than just combining the two \u2013 that\u2019s we recommend fully making your version if you can instead of just combining vanilla extract and sugar (though that can work decently as well).<\/p>\n\n\n\n
The process works similarly to the process of making vanilla extract. In both cases, you\u2019re taking advantage of the vanilla bean\u2019s natural tendency to infuse its flavor into its surroundings.<\/p>\n\n\n\n
Take one vanilla bean for every two cups of sugar you want to infuse. You can find vanilla beans at many grocery stores, though they\u2019re typically much cheaper to purchase in bulk if you can find a supplier.<\/p>\n\n\n\n
You can use any kind of sugar you like, so choose one whose flavor you want to experience in the dish in question. If your recipe calls for powdered vanilla sugar though, make sure to use powdered sugar.<\/p>\n\n\n\n
You\u2019ll start the actual process of making vanilla sugar by preparing the beans. First split the beans along their length without piercing through them, then remove the seeds if you want to.<\/p>\n\n\n\n
The seeds can add more flavor but will add extra color and texture to the seasoning that you may not desire. On the flip side, if you want to maximize the seeds\u2019 color and texture, you can remove them from the bean then mix them with the rest of the sugar.<\/p>\n\n\n\n
Then place the bean in an airtight container with your sugar. One bean per container is typically best practice, though isn\u2019t necessarily required. <\/p>\n\n\n\n
Make sure the bean is fully immersed in the sugar, then put your container away into a cool, dark location so it can infuse.<\/p>\n\n\n\n
Wait between two to five weeks, shaking the containers every few days, and then you\u2019ll have homemade vanilla sugar!<\/p>\n\n\n\n
<\/a>Substitute 2 – Vanilla Extract and Sugar<\/h3>\n\n\n\n![\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Vanilla-Extract-and-Sugar.jpg\")
Vanilla Extract and Sugar<\/figcaption><\/figure><\/div>\n\n\n\nIt\u2019s 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. In that case, you\u2019ll still be relatively good to go if you have access to vanilla extract<\/a> and some kind of granulated sugar.<\/p>\n\n\n\nWhile this won\u2019t give you the same taste that homemade or store-bought vanilla sugar would, it\u2019s similar enough not to make a difference in most dishes. To maximize the depth of taste, consider using organic and\/or high-quality extract and sugar.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
This combination works especially well in recipes that call for vanilla sugar as the only vanilla flavoring in the dish, like this Hazelnut Cake<\/a> one. Because you only have one vanilla flavor at play in the dish, the subtler distinctions between vanilla styles are less important to consider.<\/p>\n\n\n\n<\/a>Substitute 3 – Vanilla Syrup<\/h3>\n\n\n\n![\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Vanilla-Syrup.jpg\")
Vanilla Syrup<\/figcaption><\/figure><\/div>\n\n\n\nNot 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. <\/p>\n\n\n\n
These vanilla syrups can serve as an excellent substitute for vanilla sugar, though there are some important caveats to consider before doing so.<\/p>\n\n\n\n
The first one is texture: invariably, syrups are going to be thicker and stickier than granulated or powdered vanilla sugars. If you\u2019re using this in a baked good, it\u2019s likely wise to steer clear of vanilla syrup, as it could affect your dish in unpredicted ways.<\/p>\n\n\n\n
Also, if you aren\u2019t using homemade syrup, the qualities of different store-bought varieties can differ significantly. <\/p>\n\n\n\n
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\u2019re going for.<\/p>\n\n\n\n
There are two excellent use-cases for vanilla syrup in this context. The first is in making icing \u2013 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. <\/p>\n\n\n\n
This is doubly true if the texture of your icing doesn\u2019t matter very much to you.<\/p>\n\n\n\n
<\/a>Substitute 4 – Brown Sugar<\/h3>\n\n\n\n![\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Brown-Sugar.png\")
Brown Sugar<\/figcaption><\/figure><\/div>\n\n\n\nWith this substitute, we\u2019re starting to veer away from the vanilla-specific flavor and into flavors that accomplish the same goals as vanilla without mimicking it exactly. And that\u2019s what brown sugar will do.<\/p>\n\n\n\n
Vanilla seldom takes center stage in a given dish. Because of its unique yet mild flavor, it typically plays a supporting role, informing and undergirding the interplay of the other flavors without focusing attention on itself.<\/p>\n\n\n\n
And so for non-vanilla substitutes, it\u2019s best to look for ingredients that accomplish something similar without being too hard to attain. At that intersection, brown sugar is perhaps the best option. <\/p>\n\n\n\n
The molasses-y flavors that brown sugar brings to the table are well known for their capacity to inflect the rest of a dish with complexity and deliciousness.<\/p>\n\n\n\n
As a bonus, you could even combine brown sugar with vanilla extract if you have some on hand. The two blend together exceptionally well and will undoubtedly bring your dish to the next level.<\/p>\n\n\n\n
<\/a>Substitute 5 – Maple Syrup<\/h3>\n\n\n\n![\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2022\/03\/Maple-Syrup.png\")
Maple Syrup<\/figcaption><\/figure><\/div>\n\n\n\nThe final substitute we would recommend for vanilla sugar is maple syrup. In most cases, maple syrup will not be the best choice, but it may be what you have on hand. <\/p>\n\n\n\n
It has more textural problems than most vanilla syrups due to its consistency, and of course, this would act as a different flavor than vanilla in the dish.<\/p>\n\n\n\n
Maple syrup has a very distinctive flavor, and it typically shows up much more prominently than either vanilla or molasses in your dish. That said, it can be particularly useful in cases where a recipe calls for vanilla as a primary flavor like these vanilla bean scones<\/a>.<\/p>\n\n\n\nObviously, the maple syrup won\u2019t mimic the flavor of vanilla itself, but it does perform a similar role to vanilla in these cases: being the center of attention while still informing all the other flavors that are happening.<\/p>\n\n\n\n
If you can\u2019t find vanilla sugar at the store, the best possible substitute is to make your own using vanilla beans and ordinary sugar. <\/p>\n\n\n\n
Although the process is more complex than just combining the two \u2013 that\u2019s we recommend fully making your version if you can instead of just combining vanilla extract and sugar (though that can work decently as well).<\/p>\n\n\n\n
The process works similarly to the process of making vanilla extract. In both cases, you\u2019re taking advantage of the vanilla bean\u2019s natural tendency to infuse its flavor into its surroundings.<\/p>\n\n\n\n
Take one vanilla bean for every two cups of sugar you want to infuse. You can find vanilla beans at many grocery stores, though they\u2019re typically much cheaper to purchase in bulk if you can find a supplier.<\/p>\n\n\n\n
You can use any kind of sugar you like, so choose one whose flavor you want to experience in the dish in question. If your recipe calls for powdered vanilla sugar though, make sure to use powdered sugar.<\/p>\n\n\n\n
You\u2019ll start the actual process of making vanilla sugar by preparing the beans. First split the beans along their length without piercing through them, then remove the seeds if you want to.<\/p>\n\n\n\n
The seeds can add more flavor but will add extra color and texture to the seasoning that you may not desire. On the flip side, if you want to maximize the seeds\u2019 color and texture, you can remove them from the bean then mix them with the rest of the sugar.<\/p>\n\n\n\n
Then place the bean in an airtight container with your sugar. One bean per container is typically best practice, though isn\u2019t necessarily required. <\/p>\n\n\n\n
Make sure the bean is fully immersed in the sugar, then put your container away into a cool, dark location so it can infuse.<\/p>\n\n\n\n
Wait between two to five weeks, shaking the containers every few days, and then you\u2019ll have homemade vanilla sugar!<\/p>\n\n\n\n
<\/a>Substitute 2 – Vanilla Extract and Sugar<\/h3>\n\n\n\n Vanilla Extract and Sugar<\/figcaption><\/figure><\/div>\n\n\n\nIt\u2019s 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. In that case, you\u2019ll still be relatively good to go if you have access to vanilla extract<\/a> and some kind of granulated sugar.<\/p>\n\n\n\nWhile this won\u2019t give you the same taste that homemade or store-bought vanilla sugar would, it\u2019s similar enough not to make a difference in most dishes. To maximize the depth of taste, consider using organic and\/or high-quality extract and sugar.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
This combination works especially well in recipes that call for vanilla sugar as the only vanilla flavoring in the dish, like this Hazelnut Cake<\/a> one. Because you only have one vanilla flavor at play in the dish, the subtler distinctions between vanilla styles are less important to consider.<\/p>\n\n\n\n<\/a>Substitute 3 – Vanilla Syrup<\/h3>\n\n\n\n Vanilla Syrup<\/figcaption><\/figure><\/div>\n\n\n\nNot 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. <\/p>\n\n\n\n
These vanilla syrups can serve as an excellent substitute for vanilla sugar, though there are some important caveats to consider before doing so.<\/p>\n\n\n\n
The first one is texture: invariably, syrups are going to be thicker and stickier than granulated or powdered vanilla sugars. If you\u2019re using this in a baked good, it\u2019s likely wise to steer clear of vanilla syrup, as it could affect your dish in unpredicted ways.<\/p>\n\n\n\n
Also, if you aren\u2019t using homemade syrup, the qualities of different store-bought varieties can differ significantly. <\/p>\n\n\n\n
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\u2019re going for.<\/p>\n\n\n\n
There are two excellent use-cases for vanilla syrup in this context. The first is in making icing \u2013 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. <\/p>\n\n\n\n
This is doubly true if the texture of your icing doesn\u2019t matter very much to you.<\/p>\n\n\n\n
<\/a>Substitute 4 – Brown Sugar<\/h3>\n\n\n\n Brown Sugar<\/figcaption><\/figure><\/div>\n\n\n\nWith this substitute, we\u2019re starting to veer away from the vanilla-specific flavor and into flavors that accomplish the same goals as vanilla without mimicking it exactly. And that\u2019s what brown sugar will do.<\/p>\n\n\n\n
Vanilla seldom takes center stage in a given dish. Because of its unique yet mild flavor, it typically plays a supporting role, informing and undergirding the interplay of the other flavors without focusing attention on itself.<\/p>\n\n\n\n
And so for non-vanilla substitutes, it\u2019s best to look for ingredients that accomplish something similar without being too hard to attain. At that intersection, brown sugar is perhaps the best option. <\/p>\n\n\n\n
The molasses-y flavors that brown sugar brings to the table are well known for their capacity to inflect the rest of a dish with complexity and deliciousness.<\/p>\n\n\n\n
As a bonus, you could even combine brown sugar with vanilla extract if you have some on hand. The two blend together exceptionally well and will undoubtedly bring your dish to the next level.<\/p>\n\n\n\n
<\/a>Substitute 5 – Maple Syrup<\/h3>\n\n\n\n Maple Syrup<\/figcaption><\/figure><\/div>\n\n\n\nThe final substitute we would recommend for vanilla sugar is maple syrup. In most cases, maple syrup will not be the best choice, but it may be what you have on hand. <\/p>\n\n\n\n
It has more textural problems than most vanilla syrups due to its consistency, and of course, this would act as a different flavor than vanilla in the dish.<\/p>\n\n\n\n
Maple syrup has a very distinctive flavor, and it typically shows up much more prominently than either vanilla or molasses in your dish. That said, it can be particularly useful in cases where a recipe calls for vanilla as a primary flavor like these vanilla bean scones<\/a>.<\/p>\n\n\n\nObviously, the maple syrup won\u2019t mimic the flavor of vanilla itself, but it does perform a similar role to vanilla in these cases: being the center of attention while still informing all the other flavors that are happening.<\/p>\n\n\n\n
It\u2019s 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. In that case, you\u2019ll still be relatively good to go if you have access to vanilla extract<\/a> and some kind of granulated sugar.<\/p>\n\n\n\n While this won\u2019t give you the same taste that homemade or store-bought vanilla sugar would, it\u2019s similar enough not to make a difference in most dishes. To maximize the depth of taste, consider using organic and\/or high-quality extract and sugar.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n This combination works especially well in recipes that call for vanilla sugar as the only vanilla flavoring in the dish, like this Hazelnut Cake<\/a> one. Because you only have one vanilla flavor at play in the dish, the subtler distinctions between vanilla styles are less important to consider.<\/p>\n\n\n\n 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. <\/p>\n\n\n\n These vanilla syrups can serve as an excellent substitute for vanilla sugar, though there are some important caveats to consider before doing so.<\/p>\n\n\n\n The first one is texture: invariably, syrups are going to be thicker and stickier than granulated or powdered vanilla sugars. If you\u2019re using this in a baked good, it\u2019s likely wise to steer clear of vanilla syrup, as it could affect your dish in unpredicted ways.<\/p>\n\n\n\n Also, if you aren\u2019t using homemade syrup, the qualities of different store-bought varieties can differ significantly. <\/p>\n\n\n\n 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\u2019re going for.<\/p>\n\n\n\n There are two excellent use-cases for vanilla syrup in this context. The first is in making icing \u2013 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. <\/p>\n\n\n\n This is doubly true if the texture of your icing doesn\u2019t matter very much to you.<\/p>\n\n\n\n With this substitute, we\u2019re starting to veer away from the vanilla-specific flavor and into flavors that accomplish the same goals as vanilla without mimicking it exactly. And that\u2019s what brown sugar will do.<\/p>\n\n\n\n Vanilla seldom takes center stage in a given dish. Because of its unique yet mild flavor, it typically plays a supporting role, informing and undergirding the interplay of the other flavors without focusing attention on itself.<\/p>\n\n\n\n And so for non-vanilla substitutes, it\u2019s best to look for ingredients that accomplish something similar without being too hard to attain. At that intersection, brown sugar is perhaps the best option. <\/p>\n\n\n\n The molasses-y flavors that brown sugar brings to the table are well known for their capacity to inflect the rest of a dish with complexity and deliciousness.<\/p>\n\n\n\n As a bonus, you could even combine brown sugar with vanilla extract if you have some on hand. The two blend together exceptionally well and will undoubtedly bring your dish to the next level.<\/p>\n\n\n\n The final substitute we would recommend for vanilla sugar is maple syrup. In most cases, maple syrup will not be the best choice, but it may be what you have on hand. <\/p>\n\n\n\n It has more textural problems than most vanilla syrups due to its consistency, and of course, this would act as a different flavor than vanilla in the dish.<\/p>\n\n\n\n Maple syrup has a very distinctive flavor, and it typically shows up much more prominently than either vanilla or molasses in your dish. That said, it can be particularly useful in cases where a recipe calls for vanilla as a primary flavor like these vanilla bean scones<\/a>.<\/p>\n\n\n\n Obviously, the maple syrup won\u2019t mimic the flavor of vanilla itself, but it does perform a similar role to vanilla in these cases: being the center of attention while still informing all the other flavors that are happening.<\/p>\n\n\n\n<\/a>Substitute 3 – Vanilla Syrup<\/h3>\n\n\n\n
<\/a>Substitute 4 – Brown Sugar<\/h3>\n\n\n\n
<\/a>Substitute 5 – Maple Syrup<\/h3>\n\n\n\n