Try this Homemade Vanilla Extract recipe, or contribute your own.
Suggest a better descriptionIn a 3-cup glass container with a tight-fitting lid, combine the vanilla beans with the brandy. Cap and allow to sit at room temperature 3 weeks. Remove the beans and strain liquid through a double layer of cheesecloth into a bowl, if necessary. In a medium saucepan, combine the water and sugar over medium heat.Bring to a boil, stirring constantly until sugar dissolves. Remove from heat and cool. Stir into vanilla mixture. Pour mixture into a bottle; cap and allow to sit at room temperature 1 month. Yield: 2 cups of extract. Use as you would store bought vanilla. Posted to JEWISH-FOOD digest by "Marianne Meisels"
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 1 servings | ||
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Calories: 580 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 3.6mg | 0 % | |
Total Carbohydrate 150g | 44 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 150g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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