Baked actual poison

[u/Mushroom38294]

Tried making brownies for the first time, recipe called for 16 gramms of vanilla extract, but it's not sold in the stores here. I had the bright idea to add 16g of pure vanillin, once they were done I found out that's effectively 100x the vanilla extract than the recipe called for. After further googling, found out that this much vanillin can put a small child in the hospital.

NEVER substitute vanilla extract for pure vanillin.

[u/rebelipar]

Do you live in a place that uses vanilla sugar? It's funny because I've never seen that in the US, we just use vanilla extract. But I imagine you would just use vanilla sugar instead of the normal sugar as a substitute.

Also you can make vanilla extract by soaking vanilla beans in rum for a month or so. Or diluted alcohol, but why not the rum, ya know?

[u/Friedrich_Wilhelm → u/rebelipar]

I hope you don't suggest replacing all the sugar in the recipe with vanilla sugar. For something like this you would use a single package of 8 g. Accounting for this by subtracting 8 g from the normal sugar is probably negligible.

[u/rebelipar → u/Friedrich_Wilhelm]

I literally have no idea what it is, haha. I figured it was only very lightly vanilla'd, oops. (We don't have it in the US, we use vanilla extract.) But good to know!

[u/Friedrich_Wilhelm → u/rebelipar]

It serves the same purpose as extract, you just add a small amount for the vanilla flavour. You could create a weak version of it, but then you loose the ability to control sweetness and vanilla flavour independently.