Homemade extract is something every baker should have. It's more flavorful and generally less expensive than store-bought versions. Cooking speeds up the infusion, but you can omit the process by letting the mixture stand an extra week. Then use it in frostings and baked goods.
Nothing in this recipe will make anything more than weakly flavored vanilla alcohol. Also, who heats up alcohol on the stove?
FDA standards for Vanilla Extract is .9 oz per 1 cup vodka or 70 proof alcohol. Sliced or cut 6 months. Just putting in the beans 1 year. Longer for dark alcohols.
Been making home made vanilla for years ,I use vodka and more vanilla beans ,I like it strong ,people are always commenting about how everything is so much better
Love this recipe!!!!
