Homemade Vanilla Extract
I love the scent of vanilla in anything from candles to soap and the flavor of vanilla in baked goods and desserts is second to none. If a recipe calls for one teaspoon vanilla extract, I use at least two; but likely more and use a slow, heavy hand when pouring. All that pouring makes my food taste amazing but my wallet doesn’t like it. Storebought real vanilla extract is pricey and I can make extremely fast work of a two- or four-ounce bottle that sells for $8.99 to $10.99, and up. Two ounces, that’s for one batch of cookies, right? Homemade vanilla extract saves money and even if it didn’t, when it comes to taste and flavor, there is just no comparison. The only thing special that’s required when making vanilla extract is patience. To make vanilla extract you need vanilla beans. When selecting beans, they should be soft, pliable, tender, and flexible. Next, you need alcohol (at least 35% by volume) in order to extract the vanilla from the vanilla beans, thus the name, vanilla extract.
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