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?
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