

Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 10.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
View full nutritional breakdown of Vanilla Flavoring calories by ingredient
Vanilla Flavoring
Submitted by: CHEF_MEG
Introduction
"Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own."Vanilla extract" usually isn't made with real vanilla. The good news is that it's really easy--and affordable--to make your own.
Number of Servings: 48
Ingredients
-
2 vanilla beans
8 ounces vodka
Tips
Directions
Split the vanilla beans in half lengthwise. Scrape the seeds from the bean using a knife, and place both the seeds and the beans in a glass jar with a lid. Warm the vodka to 100-120 degrees Fahrenheit. Pour the warmed vodka over the beans and allow to cool to room temperature. Once cooled, seal the jar. Store at room temperature for one week, shaking the jar every other day. Strain the mixture, then store in a sealed container. Flavoring will keep for a year, but chances are you'll use it up before then.
Makes 48 one teaspoon servings.
Makes 48 one teaspoon servings.
Rate This Recipe
| Rating: | Click here to login and rate this recipe |
Member Ratings For This Recipe
-
I have made my own vanilla extract for over 20 years. I put a vanilla bean in a small jar and added brandy. As I use up the liquid, I simply add more brandy. It is my unending supply of vanilla extract. I never filtered the liquid, nor have I added more vanilla bean, but I am satisfied with results. - 11/30/09
-
I MADE THIS RECIPE YEARS AGO, AND DIDN'T CARE FOR THE TASTE OF THE VODKA. HAD TAKEN A COOKING CLASS IN NEW ORLEANS, AND THE INSTRUCTOR SUGGESTED USING BRANDY. I DON'T HEAT THE BRANDY EITHER. JUST LET IT STEEP FOR SEVERAL MONTHS IN REALLY GOOD BRANDY. MY FRIENDS LINE UP FOR THEIR "CHRISTMAS" GIFTS. - 2/4/10
-
Actually, MEECHEEDA, it takes 2.5 hours continuous simmering to evaporate all but 5% alcohol content in recipes. The heating time mentions to heat until 100-120 degrees F, which would not be sufficient to reduce the alcohol content in the recipe. See whatscookingamerica.net (Alcohol Burn Off chart). - 4/1/10
-
I use a 720ml bottle, throw my beans in, put in a dark spot for eight weeks then put a dash of rum in it for the sweetener. I've used a splash of brandy before as well.
I've never warmed anything, I've never scraped anything. I simply cut my vanilla beans down the middle, not even completely apar - 1/26/11
















