PLANNING AHEAD FOR HOLIDAY GIFTS!

I love to small vanilla, whether in my kitchen extract bottle,
candles, soap or room fresheners. And there’s nothing better than the flavor of vanilla in baked goods, such as cookies, pound cakes and a multitude of other goodies.  If a recipe calls for one teaspoon vanilla extract, I use at least two. I can’t get enough of this aromatic delicacy.

But store bought real vanilla extract is expensive and it disappears quickly around my house.   Homemade vanilla extract is so easy to make it and you’ll save tons of money if you’re a regular baker. And besides, store bought just doesn’t compare to the kind you make at home.

It takes a little while, but it’s so worth the effort. So if you plan to share this as gifts with friends, say for Christmas, start making it early in the Fall because it takes at least six to eight weeks.  The longer the beans are left in the jar, the better. The flavor will just continue to blend and mature.  And what a beautiful Holiday Gift! You will have a thoughtful homemade gift that everyone uses, that costs you very little and is almost effortless on your part when it comes to making. . All the perfect elements for a Gift!

HOMEMADE VANILLA

To make vanilla extract you need vanilla beans. Beans come from a lot of places, but I prefer Madagascar vanilla beans.  Madagascar Vanilla Beans are superior in flavor and aromatic qualities that make these beans the most popular and sought after vanilla variety. The flavor is a rich, dark and creamy with an overwhelming sweet, buttery aroma.  Vanilla Beans can be VERY pricey at the grocery store, so if you plan to make more than a bottle of extract I highly suggest purchasing your beans at Beanilla, they have 25 Madagascar Vanilla Beans for $25 + FREE shipping! That’s a fantastic price!   Go to their website to order:  http://www.beanilla.com/

Next, you need alcohol (at least 35% by volume) in order to extract the vanilla from the vanilla beans. It’s best to use vodka. Don’t go too pricey, but don’t skimp and go cheap either. A nice, middle-of-the-road vodka. Vodka produces a cleaner and lighter vanilla extract and adds no taste to your finished product.

You need a glass jar that seals in which to make extract. It doesn’t have to be fancy and any clean glass jar with a lid or a cork will do. An 8.5-ounce bottle is perfect. You just add five Vanilla Beans to it and top it off with one cup (8 ounces) of vodka and sealed it off. The rule of thumb is 5 beans per 1 cup vodka. And you need a funnel to pour the Vodka into the jar

If you use large jars, add more beans. It’s important to not skimp on the beans. They may seem a little expense to you at first, but the flavor of your vanilla extract will be SO WORTH IT, you’ll be glad you were generous with them.

Before placing the vanilla beans in the jar, slice each bean in half lengthwise with a sharp paring knife, stopping one inch before one of the ends so the bean doesn’t split in half. But don’t worry if they do split.  It’s not that important. You can scrape the seeds from the inside of the beans, then add the scrapings and beans separately into the jar. Or just slice the beans in half and place them into the jar all at once.

Fill up the jar 95% of the way full with vodka, seal, shake for about thirty seconds, and place them in a quiet corner on your countertop or on a shelf in your pantry, out of direct sun light. They’ll be there for a few months.

Once a week or so, give the jars a good ten-second shake. There’s no other requirements but just waiting and let the vodka do its extraction work to the beans.  Over time, the taste of the alcohol fades and the taste of vanilla replaces the alcohol. After the months have passed, start using the vanilla extract in any recipe you’d normally use it in. It’s as simple as that!

You can strain the vanilla extract before using it, but it’s not necessary and I personally love seeing those real vanilla bean flecks and seeds in my baked goods.

When the vanilla extract is gone, top it off with more vodka to allow the extraction cycle to continue and after 6 months or so, replace the beans with new ones, so you have another bottle of vanilla extract to use.

Used vanilla beans, no longer good for making extract, can be dried out,  and added to a bag of sugar to produce vanilla-scented sugar. Vanilla sugar is nice to bake with and adds an extra vanilla kick to recipes, coffee, etc.

Again, here’s a real quick rundown of making Homemade Vanilla:

Here’s a quick rundown of the process:

1) Wash and dry bottles
2) Cut vanilla beans in half (width-wise)
3) Drop vanilla beans in bottles (5 beans per cup of vodka)
4) Pour vodka and close bottles
5) Give the bottles a shake every couple of days
6) After 6 to 8 weeks, the vanilla is done!

More Gifts Using Vanilla Beans:

VANILLA SUGAR:

There is nothing quite as simple or versatile as homemade vanilla sugar. Vanilla sugar can be used in a variety of desserts; from apple pies and  snickerdoodles to crème brûlée .  Vanilla sugar can even be used in savory recipes to give a slight sweetness in barbecue sauce and vinaigrettes. Add to drinks such as coffee or tea - the possibilities are endless!

Vanilla sugar is a simple and heartfelt way to say thank you to guests at any dinner party, wedding reception or even as a gift for an aspiring. Making your creation could not be simpler.

There are two ways that you can make vanilla sugar.

Quick Vanilla Sugar:

24 ounces granulated sugar

4 Madagascar vanilla beans (split and scraped) 

Combine the sugar and vanilla bean scrapings in a medium bowl. Using your hands (using disposable gloves is preferred), slowly rub together the sugar and the vanilla bean scrapings until all the scrapings have been dispersed well throughout the sugar. Pour sugar/bean mixture into one of our decorative glass jars. Cork and set aside to give as gifts. The vanilla and sugar will age over time and become more fragrant and delicious

Aged Vanilla Sugar:

Once you have used your vanilla bean for desserts or savory items you have created do not throw them away! Add them to your sugar container to enhance all of your baked goods with beautiful vanilla flavor.

1 sugar container

Used vanilla beans, dried (if used in wet things such as creams & crème brulees)

Place vanilla bean into your sugar container after using and cover with sugar. Continue this each time you use a bean. The vanilla flavor will intensify over time and with the addition of more used beans (it usually takes 2-3 weeks to infuse the first bean into the sugar). Add additional beans to maintain the flavor and refresh the sugar,  if needed.

Your homemade vanilla sugar should a very light golden brown in color. Feel free to experiment with the flavor by adding more beans (used or unused).

VANILLA BEAN CARAMEL SAUCE

I’ve always been a big fan of ice cream toppings.    Hot fudge, caramel, butterscotch, pineapple, etc. etc.  My Grandfather loved ice cream, so it was always a treat to have a bowl of ice cream drowned in the toppings we got at the United Dairy Farmers store.  This vaniloa bean caramel sauce takes me back to those wonderful times of eating ice cream with Papaw.  It willo make a beautiful gifts for your friends.  Or you could be like my sister Frankie and dip apple slices in it.  Or do as Steve does, drizzling it over his homemade cheesecake.  The possibilities are ENDLESS!

1 cup sugar
1-1/4 cups heavy cream
1 vanilla bean, split lengthwise
1/4  tsp. coarse salt
1/2  tsp. vanilla extract

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.  Yield:  1-1/2  cups