Vanilla Extract Recipe (2024)

FAQs

How to make high quality vanilla extract? ›

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.

The standard for pure vanilla extract is 1 oz. of vanilla beans (by weight) per 8 fl. oz. (1 cup) of alcohol.

Grade B Vanilla Pods have a lower moisture content. They are best for infusing into alcoholic or creamy bases (such as crème anglaise) or for making Vanilla extract. The flavour of Grade B Vanilla is deep but lighter than Grade A.

Anything over 80 proof is fine and makes a lovely extract. It's true, though, that the higher the proof, the more vanilla essence will be extracted into the liquid.

While safe, the flavor may deteriorate after a few years, especially if it's been stored improperly. The flavor can become stronger or weaker, which may especially impact recipes where vanilla flavor is front and center, such as vanilla ice cream or vanilla cake.

Many bakers recommend choosing brown or darkly colored bottles to minimize the amount of light hitting the extract. We've found that clear bottles are fine as long as they are stored in a cool/dark place.

Saves money: store-bought vanilla extract can cost up to $4 an ounce! Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it's stored in a cool, dry place.

Remember that all "Pure" extracts are required to have a minimum 35% alcohol content, which is just as much alcohol that is in hard liquor. Alcohol is needed for extraction. Since this may be your first time making extract, you may notice characteristics that you didn't before in your store-bought "pure" extract.

Is it cheaper to buy or make vanilla extract? ›

A bit of simple math reveals that homemade vanilla extract is the more economical choice. Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that's $180 over a five-year span.

Vanilla beans can last upwards of two years if stored properly. Now, they're not exactly the type of beans that spoil when they expire, but rather, they tend to dry out. So, while the beans might still be safe to use after their shelf life, you'll notice they have little to no taste or aroma left.

Strain (only if you want to)

At this point, you're almost ready to bake or give your homemade vanilla extract away as a gift. You can strain it to remove any bits of the bean that you don't want floating around in the jar.

Many people like to use maple syrup as a replacement for vanilla, using 1 tablespoon (15 mL) of syrup for each 1 tablespoon (15 mL) of extract. To some, the scent and the hint of sweetness from maple syrup are reminiscent of vanilla.

The amount of alcohol in pure vanilla extract varies by brand. Some contain as much as 35% alcohol by volume (ABV), which is equivalent to 70-proof vodka. However, a teaspoon of that vanilla extract has very little alcohol, somewhere closer to 1%.

Combined with the hot, humid climate and rich soil, hand pollination by the country's skilled and patient farmers has enabled Madagascar to become the world's top vanilla producer in both quantity and quality.

For example, taste tests conducted by Cooks Illustrated and Epicurious both found that the difference in taste in baked goods was subtle or even undetectable, but made with imitation vanilla extracts tended to win over desserts made with pure vanilla extract.