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?

  • TragicNotCute@lemmy.worldEnglish
    8·
    1 month 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.

  • Donjuanme@lemmy.worldEnglish
    4·
    1 month 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