Really good vanilla extract can make a world of difference to all your baked goods, it just adds a surprising richness and decadence. The thing is … you need to make it at least 4 to 6 months ahead of when you plan on using it … so if you want to have some nice Christmas gifts to give away, start in June. Once I get down to my last mason jar, which typically lasts about 6 months, I make my next batch.
The other thing that really makes this vanilla extract wonderful is increasing its strength by placing the beans from a recently-finished mason jar into the next jar you open. Keep doing that, keep recycling the old beans into the next jar and several jars later you really get a rich, full flavour.
Ingredients:
- 1 x 750 ml bottle of white rum
- 6 fresh vanilla beans ( I get mine from Bulk Barn usually in glass containers that look like they’re from science class and are up near the cash register)
- 3 mason jars
Directions:
- Take 2 vanilla beans and slice in half the long way. Use the side of your knife to scrape out the insides of the beans.
- Place the beans and the insides into a mason jar.
- Fill with rum.
- Repeat for the other 2 mason jars.
- Mark with the date and store in a cool, dry place. Once a month give the jars a shake.
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