Help With Homemade Vanilla Extract
Baking By CarrieBakes Updated 17 Oct 2018 , 12:53am by bubs1stbirthday
This June I started steeping two one-liter bottles of alcohol (one vodka, one rum) with Ugandan vanilla beans because I wanted something that would be good for chocolate desserts. I used 25 beans each per one-liter bottle, splitting them down the middle before I put them in. I try to shake them once every day or so and keep them in a cool, dark place. The trouble is that I can't tell if they are done or not. To me, the bottles still smell like alcohol, but it's been almost 4 months and the liquid in the bottles is very dark. Did I not use enough beans? If I just leave them longer, will that help? I've never used Ugandan vanilla so I'm not even sure what it should taste like. Clearly I should have started with Tahitian or Mexican beans lol
make some cookies or something -- try it out -- if ugandan beans are any good it sounds like it oughta be amazing
I have made a lot of homemade vanilla in both rum and vodka and they do get very dark. I still have some that I made about a year ago and it's still good. I'm trying to get nieces and my s I sister to take some, but they don't bake so I have a ton left. I used Ugandan, Indonisian, and Tahitian beans. They all taste good, but some are a little strong.
I have some I made years ago (before I converted to Vanilla extract which is made with Glucose base as opposed to Vanilla essence which is made with alcohol base) and it's still in my cupboard for this very reason.
I recently opened it to test it again and it smells like alcohol, not vanilla. I plan to just add mine to lemonade and use it as vanilla vodka rather than cake/biscuit flavouring on my next big night out lol, luckily though I only made a small amount.
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