It sounds easy, but be prepared for a work out to blend properly. Depending on the desired consistency, mix in two to three tablespoons per cup of brown sugar called for in the recipe. Simply add molasses ( Melasse) or sugar beet syrup ( Zuckerrübensirup) to regular granulated sugar. Unless shoppers find this at Asian groceries, or online, it’s best to tackle the homemade version, because dry brown sugar just doesn’t compare. The bourbon variety, which uses real vanilla bean, is the tastiest. Failing this, a third option would be using one packet of Vanillezucker, or vanilla-flavoured sugar, for each teaspoon of extract called for in their recipe. Should vanilla hunters come up short with those options, they can always substitute the next best thing, powdered vanilla, or Vanillepulver, usually found in most natural food stores. Yes, it will probably be a bit expensive, but Grandma’s favourite cookie recipe done right? Mmmmmm, worth it. Some health food stores, along with Chinese and Indian groceries are also a good bet, as are online food shops. Not to be mistaken for German Vanille Aroma, which only smells like the real deal, it has been spotted in the spice sections of specialty food stores and large shopping centres such as Berlin’s KaDeWe and Hamburg’s Alsterhaus. Many people stock up on this precious ingredient on trips back home, but it’s not that hard to find if shoppers know where to look.
The most common question: Where can one find vanilla extract? Put down the butcher knife, The Local has gathered the best advice from our friends, the web, and our English-language forum Toytown, so holiday bakers won’t be caught endlessly wandering the narrow aisles of German supermarkets fuelled only by a Grinch-like rage.
Where’s the vanilla extract and brown sugar in this country? Seriously, no frozen pie crusts? Online chatter among Germany’s expat community about baking abounds.
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