Best Vanilla Extract Recipes

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VANILLA EXTRACT



Vanilla Extract image

Provided by Ina Garten

Time 3m

Yield 1 bottle

Number Of Ingredients 2

12 vanilla beans
1 bottle vodka

Steps:

  • Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.

HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

Homemade vanilla is fun to give in decorative bottles with attractive labels. Share it with special friends who like to cook or bake. -Becky Jo Smith, Kettle Falls, Washington

Provided by Taste of Home

Time 5m

Yield 2 cups.

Number Of Ingredients 2

6 vanilla beans, split lengthwise
2 cups vodka

Steps:

  • Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE VANILLA EXTRACT



Homemade vanilla extract image

Make your own vanilla extract, a great use for those empty vanilla pods and a real money-saver if you whip up bakes and cakes often

Provided by Jane Hornby

Yield One small jar

Number Of Ingredients 2

4 scraped vanilla pods
alcohol , about 40% proof (we used 100ml white rum to four pods; vodka would also be good)

Steps:

  • Roughly chop 4 scraped vanilla pods and pack into a smallish jar or bottle. Fill with alcohol, about 40% proof (I used 100ml white rum to four pods; vodka would also be good), and seal well. Shake daily. The extract is strong enough to use after just one week, but will benefit from a month of steeping. Store in a cool, dark place.

Nutrition Facts : Calories 12 calories

BOURBON VANILLA EXTRACT



Bourbon Vanilla Extract image

This is another take on homemade vanilla extract, courtesy of a family member.

Provided by brujah42

Categories     100+ Everyday Cooking Recipes

Time P6DT7h7m

Yield 150

Number Of Ingredients 2

3 cups bourbon
9 vanilla beans, split lengthwise

Steps:

  • Pour bourbon into a sealable jar and place vanilla beans in the bourbon. Seal the jar and store in a cool, dark place, shaking occasionally, for 8 weeks.

Nutrition Facts : Calories 15.1 calories, Carbohydrate 0.8 g, Sugar 0.8 g

MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT



Madagascar Bourbon Vanilla, Bourbon Extract image

Madagascar Bourbon vanilla beans does not have anything to do with Bourbon whiskey, it derives its name from the old name for Madagascar - the Bourbon Islands. In this recipe I do use bourbon whiskey and Madagascar Bourbon vanilla beans. You can use your choice of rum, vodka, everclear, scotch, or brandy. Even flavored rums or vodkas for a special touch. Bourbon vanilla beans, from Madagascar and the Comoro Islands in the Indian Ocean, are known for having the best aroma and are sweet or buttery flavored. Give as a gift with a recipes from zaar using vanilla extract.

Provided by Rita1652

Categories     European

Time P30DT5m

Yield 2 cups

Number Of Ingredients 3

6 -8 vanilla beans, Madagascar Bourbon, split lengthwise
1 1/2 cups vodka, top grade (flavored if you like)
1/2 cup Bourbon, top grade

Steps:

  • Combine ingredients in a jar with tight fitting lid.
  • Cover jar and let stand 4 weeks.
  • Mixture will turn amber colored in a day or two.
  • Shake every couple days and store out of direct light and heat.
  • When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.

Nutrition Facts : Calories 549.3, Sodium 2.2

HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 2

2 vanilla beans, split lengthwise
1 cup vodka

Steps:

  • Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.

HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

Homemade vanilla extract! What could be better and cheaper! I use Madagascar vanilla beans.

Provided by RE_BEKAH

Categories     100+ Everyday Cooking Recipes

Time P21DT5m

Yield 200

Number Of Ingredients 2

10 vanilla beans, split lengthwise
1 liter vodka

Steps:

  • Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

Nutrition Facts : Calories 13.6 calories, Carbohydrate 0.7 g, Sugar 0.7 g

VANILLA EXTRACT



Vanilla Extract image

A gift always gets extra points if it's homemade. Start now and you can have vanilla extract on hand, ready to bestow on lucky bakers in December.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 2

Vanilla beans
Vodka

Steps:

  • Slice vanilla beans lengthwise and cover with vodka (use 1 cup for every 2 beans). Seal and store in a cool place, shaking occasionally, for 2 months before using.

NOT YOUR MOMMA'S VANILLA EXTRACT



Not Your Momma's Vanilla Extract image

This lasts for years. You can keep topping it off with vodka once in a while as you use it; just remember to give it a good shake. You can also make vanilla sugar by putting a split vanilla bean into a jar of white sugar.

Provided by lwilliams001

Categories     Everyday Cooking

Time P10DT7h7m

Yield 48

Number Of Ingredients 2

3 whole vanilla beans
1 cup vodka

Steps:

  • Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 0.9 g, Sugar 0.9 g

INSTANT POT® VANILLA EXTRACT



Instant Pot® Vanilla Extract image

Homemade vanilla takes months to develop, but if you have an Instant Pot® you can make vanilla extract even faster! You don't have to get expensive vodka, because the star is the vanilla beans! Make sure you use quality vanilla beans--and yes, the type of vanilla beans does matter. I bought my vanilla beans from the Savory Spice Shop®.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 96

Number Of Ingredients 3

3 vanilla beans
2 cups vodka
1 cup water

Steps:

  • Split vanilla beans with a very sharp knife.
  • Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
  • Place a trivet in a multi-functional pressure cooker (such as Instant Pot®) and set the mason jar on top of the trivet. Pour water into the pot.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 0.4 g, Sodium 0.1 mg, Sugar 0.4 g

HOME BREWED VANILLA EXTRACT - HOMEMADE - COPYCAT- CLONE



Home Brewed Vanilla Extract - Homemade - Copycat- Clone image

For the purist in you... the purest vanilla flavoring ever. This one is from an old Southern Living magazine, from October of 1983.

Provided by Fauve

Categories     Weeknight

Time P1m17D

Yield 2 cups

Number Of Ingredients 2

2 cups vodka
5 vanilla beans, cut in 1 inch pieces

Steps:

  • Combine vodka and vanilla beans in jar with tight fitting lid.
  • Cover jar and let stand 6-8 weeks.
  • Vodka mixture will turn amber colored in a day or two.
  • After half the vanilla extract is used, add more vodka to cover the beans.
  • The flavor in the beans is gone when vodka no longer turns a dark color.

NON-ALCOHOLIC VANILLA EXTRACT



Non-Alcoholic Vanilla Extract image

Want to make vanilla extract but don't like using vodka or other types of alcohol? Well, here ya go. (Technically, glycerin "is" an alcohol, just not the kind people drink for fun. I'm glad I finally found such a recipe!)

Provided by Ransomed by Fire

Categories     For Large Groups

Time P1mT15m

Yield 16 oz., 16 serving(s)

Number Of Ingredients 3

2 vanilla beans
1 1/2 cups glycerin
1/2 cup warm water

Steps:

  • Slit beans down the middle, and scrape down seeds.
  • Place both in glycerin and warm water.
  • Place in a dark jar (or a light jar in a dark place).
  • Let sit for a month or so.
  • Shake often.
  • Strain. (optional).

Nutrition Facts : Sodium 0.1

HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 1 quart

Number Of Ingredients 2

16 used vanilla beans, plus more if needed
One 750-milliliter bottle brandy

Steps:

  • Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.

RUTH'S HOMEMADE VANILLA EXTRACT



Ruth's Homemade Vanilla Extract image

I got this recipe from Ruth Baks, one of Jerusalem's finest cooks. This is how I make my vanilla and it's wonderful!

Provided by Mirj2338

Categories     Kosher

Time P1m29DT5m

Yield 1 liter

Number Of Ingredients 2

50 g vanilla beans
1 liter vodka

Steps:

  • In Ruth's own words:.
  • I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
  • Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
  • (By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
  • Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
  • That's it!
  • Now you just have to wait for it to steep.
  • I'll tell you why I cut up the beans, rather than leaving them whole.
  • The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
  • Vanilla beans are long and thin, and will stand up vertically in the bottle.
  • If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
  • Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
  • The longer the beans steep totally submerged the stronger the flavor of the extract.
  • That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
  • The remainder I leave in the vodka bottle to further infuse with flavor.
  • By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
  • Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
  • Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
  • Okay, so now it has to steep for a couple of months.
  • It will get darker and darker over time; strain before using.
  • I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
  • Here's the fun part: the same vanilla beans may be reused to make more essence!
  • When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
  • When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
  • You really cannot imagine how much flavor these beans contain!
  • I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
  • As long as you see the color come through, the flavor will also be there.
  • As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
  • I have been making all my own vanilla extract for years using this method with excellent results.
  • Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
  • When making the extract yourself, however, you have control over the quality of the vanilla beans used.

MAKE YOUR OWN VANILLA EXTRACT!



Make Your Own Vanilla Extract! image

A basic recipe for homemade vanilla extract, with a variation using sweetener, to make it taste more like store bought vanilla. Corn syrup or sugar helps extract and develop the flavor from the vanilla pods (corn syrup dissolves more easily). Using a variety of vanilla pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes. Vodka is used most often(you can also use rum or brandy) because it usually has the hightest alcohol content. You can double or triple this recipe.

Provided by Sharon123

Categories     Mexican

Time P1m

Yield 1 cup

Number Of Ingredients 3

1/2 pint vodka (1 cup)
4 vanilla beans
2 -3 tablespoons light corn syrup (optional)

Steps:

  • Using a sharp kitchen knife, cut a lengthwise slit down the middle of each vanilla bean.
  • Cut vanilla beans into 1/2-3/4 inch pieces.
  • Pour vodka into your container. If using corn syrup, add and shake to dissolve syrup. Sugar can be used, but is harder to dissolve.
  • Add vanilla beans to container and shake.
  • Keep vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor.
  • Once each day, vigorously shake the container for 30-seconds.
  • It will take at least 30 days for the vanilla extract to mature. The longer it sits, the stronger it gets. I know people who make this in July and don't use until December, when baking time begins and to use for gifts.
  • Shake vanilla bottle before each use.
  • As the contents of the bottle are poured out, top it up occasionally with additional vodka and a bit more corn syrup; about once a year add a couple more finely chopped vanilla pods.
  • Occasionally spoon out some of the mass of vanilla pods that settle to the bottom of the jar for when you want a very intense vanilla flavor (such as homemade vanilla ice cream or butter/vanilla pretzel cookies).
  • Another thing you could do is to remove some the vanilla beans from the alcohol, dry them thoroughly and place them in a canister of sugar to make vanilla sugar.
  • You may want to use one-fourth to one-third the amount called for in most recipes as this has a very strong vanilla flavor.
  • Small flecks of the vanilla pods will be in the vanilla extract - they provide additional flavor. They also appear as dark flecks in light-colored food, don't shake the bottle if you don't want the flecks to appear.
  • Vanilla extract will stay fresh for two years unopened and for one year after being opened.
  • Small bottles with the vanilla beans left in them make great gifts for friends who bake. Include the basic instructions and a few extra vanilla pods in case they want to make an even stronger extract or wish to make some vanilla sugar on the side.
  • To strain and bottle for storage: Use a very fine strainer, coffee filter, or paper towel to strain.

Nutrition Facts : Calories 513.1, Sodium 2.2

HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

Provided by Kelsey Nixon

Time 2m

Yield 16 ounces homemade vanilla

Number Of Ingredients 9

1 (16-ounce) clean glass jar or bottle with tight-fitting lid
16 ounces vodka
5 vanilla beans
1 egg white, beaten
1 teaspoon pure vanilla extract
4 cups whole almonds
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds. Tuck the beans in the jar or bottle and pour in the vodka. Close the jar, shake it a few times, and place it in a cool, dark space. Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week. The mixture will get darker and darker over time. When the extract starts to run low, top it off with more vodka and shake again. Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it. This will continue to "feed" your vanilla extract and it should keep forever. Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar. Cover the beans in sugar and tightly seal. Let the sugar sit for 2 weeks. Use just as you would use regular granulated sugar.
  • Vanilla Almonds: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

VANILLA EXTRACT



Vanilla Extract image

Provided by Alana Chernila

Categories     Vodka     Vanilla     Spirit

Yield Yield varies

Number Of Ingredients 2

Cheap vodka, enough to fill your jar or bottle
Spent vanilla beans, at least 3

Steps:

  • 1. Fill a mason jar or bottle with vodka. After you use the seeds of a vanilla bean in a recipe, rinse off the vanilla bean and put it in the vodka. You'll need at least 3 vanilla beans in there for at least 3 weeks to get a good extract going, but it's fine to use more beans, too. Your extract is ready when it is a lovely brown color and it smells like vanilla.
  • 2. Either pour the extract it into a new bottle and start over or keep topping off the working bottle with vodka and keep shoving more vanilla beans into the bottle. As long as you don't let it get too empty, you can keep using the extract indefinitely even as you continue to top it off.

VANILLA EXTRACT



Vanilla Extract image

Make and share this Vanilla Extract recipe from Food.com.

Provided by wildheart

Categories     < 15 Mins

Time 1m

Yield 15 average uses

Number Of Ingredients 2

1/2 cup vodka
4 vanilla beans

Steps:

  • Put the vodka in a sterilized glass container.
  • Break or chop the beans into pieces and drop into the vodka.
  • Cover the vodka with a lid.
  • Let sit on a shelf for 2 weeks, shaking every other day.
  • Use a tad bit less than you would regular vanilla extract.
  • When you are gettting low, just add more vodka if the beans still smell good.

Nutrition Facts : Calories 17.1, Sodium 0.1

MAKE YOUR OWN VANILLA EXTRACT



Make Your Own Vanilla Extract image

Imagine having as much pure vanilla extract to make whatever you want for years, possibly the rest of your life! And you made it! Make it for Christmas Presents! :) Usually Pure Vanilla Extract costs about $2.50 an ounce approx.. This should cost you about $.50 an ounce and it is homemade!

Provided by Linda Boyd Moyles Swesey

Categories     Other Sauces

Number Of Ingredients 2

1 3/4 l vodka (cheap works well)
1/2 lb vanilla beans (planifolia)

Steps:

  • 1. 1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected. 2 Put vanilla beans in the actual bottle of Vodka. You may have to remove about a 1/2 of the vodka in order to get the beans to fit. Then top the bottle off with the extra vodka before sealing it up. 3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 6 weeks to 6 months. Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake. You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
  • 2. Purchasing beans can be done over the internet.. I will supply you with websites. See below for links/you may hve to copy and paste the addresses to yoru browser window.. http://www.theposter.com/vanilla2.html

DEBI'S HOMEMADE VANILLA EXTRACT



Debi's Homemade Vanilla Extract image

Yield one cup

Number Of Ingredients 2

2 vanilla beans, split lengthwise
1 cup vodka

Steps:

  • Place vanilla beans in a jar with a lid; pour vodka over them. Seal; keep in a cool, dark place, shaking occasionally. Strain and rebottle after at least 3 to 5 weeks. Flavor is better if extract has steeped for 2 to 3 months before using. Tip: Stir up a sweet & easy topping to spoon over pound cake...just mix a pint of sliced ripe strawberries with 1/4 cup strawberry jam and 1/4 cup orange juice.

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