I no longer rely on commercial vanilla extracts, as many contain unnecessary additives and lack the depth of flavor found in a well-made homemade version. This recipe offers a customizable approach to creating your own high-quality vanilla extract, using your choice of alcohol—vodka is a common base for a neutral flavor, though dark rum adds a rich, complex note. The key to success lies in maintaining the correct ratio of vanilla beans to alcohol and allowing the mixture to steep for a minimum of six months, with optimal results developing closer to a year. Darker spirits benefit from longer infusion times. You’ll know it’s ready when the harsh scent of alcohol fades, giving way to a warm, aromatic vanilla fragrance—a clear sign that your extract has matured into something truly special. Grade A or Grade B Vanilla Beans can be used. I like to use the Grade A, which has a higher moisture content compared to Grade B.
🌿 Single-Fold Vanilla Extract
- This is the standard strength used in most home baking and recipes.
- Made with the minimum amount of vanilla beans required by regulation (in the U.S., that’s 13.35 ounces of vanilla beans per gallon of alcohol).
- Provides a balanced, classic vanilla flavor suitable for everyday use.
🌿 Double-Fold Vanilla Extract
- This is twice as concentrated as single-fold.
- Made with double the amount of vanilla beans—about 26.7 ounces per gallon of alcohol.
- Offers a much richer, more intense vanilla flavor.
- Often used by professional bakers, pastry chefs, and manufacturers in recipes where the vanilla needs to stand out or where it might be diluted by strong ingredients (like chocolate or spices).
Ratio:
Single Fold Double Fold
1 – 1.15 oz. Vanilla Beans 2 – 2.30 oz. Vanilla Beans
8 oz. Vodka/Unflavored Alcohol 8 oz. Vodka Unflavored Alcohol
Instructions:
- Slit each bean down the length of the bean to expose the Vanilla beans
- Cut each bean down to fit the jar you plan to use
- Add the correct ratio of beans to the clean sterilized jar
- Cover completely with the proper ratio of alcohol
- Add the lid to the jar and place it in a cool, dark place
- Shake one per day for 2 weeks
- Allow to sit for 6 months to 1 year
- Strain the vanilla extract from the beans if you wish
- The spent beans can be used for other recipes, such as Vanilla Sugar for baking or Vanilla Simple Syrup for Coffee and other drinks