Can anyone tell me what difference it would make using pure vanilla extract with sugar and without sugar?  If the extract doesn't have sugar, would additional sugar need to be added to the recipe?

I've always used extracts that don't have sugar just because that's what I can get in my area. And no you don't need to add extra sugar to your recipes. As for the vanilla with sugar, are you sure thats vanilla extract and not a flavoring or other thing?

Thanks.  Yes it's pure vanilla extract with alcohol sugar(s)

I use Nielsey-Massey Madagascar Bourbon Pure Vanilla Extract and, much to my surprise, it does contain a small amount of sugar.  In all of my years of baking, I never realized!  As @Paola__ ‍ said, no need to add additional sugar to the recipe if your vanilla doesn't include it as an ingredient.  It is such a small amount, you would never be able to detect the difference.

Thanks everyone.  I too use Nielsen-Massey Madagascar Bourbon vanilla, but with the price of vanilla, I'm looking for a new brand.  I hope the brand doesn't make much difference in the taste.  It is hard to believe there is a vanilla shortage.  Reminds me of many years ago when there was an alleged coffee bean shortage so we saw the coffee prices skyrocket.  

@Kim1182 ‍, since the prices tripled, I am not sure that it is still true, but when a 32 oz. bottle of N-M vanilla was 30 something dollars, it was only a fraction of the cost of McCormick's from the supermarket.  Yes, there are definite differences in the taste of vanilla!

I buy vanilla beans off the internet and make my own vanilla.  I have several different "flavors" I "brew" - Tahitian, Madagascar, Ugandan, and Tongan.  I use some of them as stocking stuffers for daughters-in-law at Christmas and keep the rest for myself.  I'm even trying lemon flavoring right now, but don't think it's finished.  Not sure if that one is going to work out or not.  I just take a 1.75 liter of vodka, take some vodka out, and start stuffing with beans that I have slit down the middle so I can get some seeds in the vanilla when I shake the bottles.  I don't remember how many beans I stuff down the bottle, but enough to make the vanilla kind of strong flavored.  If need be, I poor some of the vodka that was poured off to make room for the beans back into the bottle and pour the rest in another bottle that my hubby is using to make drinks with.  I love making homemade vanilla!

Oh....forgot to mention that you have to shake the vanilla from time to time to mix it all up really well!

@Gerle ‍, is it any more cost effective to make your own?

Well, I think it is because I can make it the strength I want and I got a lot of vanilla beans that I purchased on line.  I can't remember right now which site I got them from on line, but I know I got them from a couple.  I want to say vanilla bean products was one and beanilla was another.  Don't quote me on the spelling of them!  I was also then able to still use those beans to scrape the seeds off and use that in my baking as well.  It was something I really enjoyed doing for the most part and my family sure enjoys it!  I haven't done it in awhile because I made so much the last time I did that I don't need any more right now.

Thanks, @Gerle ‍.  I will check it out.

Thanks everyone.  I think I'll try making my own.

Grade B vanilla beans are recommended to make your own vanilla. They look dried out and shriveled, but they are considered better because they have less water in them and make a stronger vanilla flavor

Thanks Bakerlady2

Let me ask this:  I want to use madagascar bourbon vanilla beans because I like the flavor of that vanilla.  Does it matter what alcohol is used, i.e. vodka or bourbon.

The people I know who have made their own vanilla have used vodka or bourbon.  I personally haven't ever tried bourbon, don't know why, just haven't, but either would work.