For all sorts of goodies: Two variants of vanilla extract
Today there are two tips in one: vanilla extract in two ways. Vanilla sugar and vanilla flavor are well-known; that's not the case with vanilla extract or vanilla syrup.
In well-stocked shops you get it with luck, but it is far from being part of the assortment. If you find it, you also have to expect overpriced prices.
The preparation is actually quite easy and the cost is kept within limits. However, I have to say that supermarket vanilla pods do not reach the same intensity as higher priced pods.
The uses for extract and syrup:
- over pudding
- yogurt
- fruit salad
- in / on cake icing
- in the cereal
- over ice and cake,
- in hot or cold drinks ...
For the listed dishes, the non-alcoholic variant is suitable.
To refine hot food and cakes, the alcoholic syrup is suitable because the alcohol flies by heating, but is still detectable.
Here are my two variants:
Variant 1: vanilla syrup
- 250 ml of vodka or white rum
- 3-4 pods
- Carving the pods lengthwise.
- Place in a sufficiently large glass.
- Add the alcohol.
Close the bottle tightly, store in a cool, dark place and shake well once or twice a week.
After about 3 months, the alcohol has turned dark and the pods have unfolded their full aroma.
When the syrup is used up, the bottle can be refilled with the pods. To intensify it is enough, just add a fresh pod.
Variant 2: vanilla extract
- 200 g brown sugar
- 200 ml of water
- optional 5-6 tablespoons honey or sugar beet syrup
- Put sugar and water in a saucepan.
- Simmer on a low heat while stirring until the sugar has dissolved. That can take up to 15 minutes.
- Cut the vanilla pods lengthwise and scrape the pith out with the back of the knife.
- Cut the pod into small pieces and add the marrow to the simmering liquid.
- Optionally, honey or sugar beet syrup can be added because of the consistency.
When the liquid has reduced by half, the vanillemus can be filled in boiling rinsed dry screw jars.
If you like, you can sift the liquid through, remove the small pods and shred them before putting them in the glass.
Let rest in a dark place for 3-4 weeks to allow the full aroma to develop. Again, as with the syrup:
The longer you wait, the more intense it tastes.
Due to the high sugar content, it is not absolutely necessary to keep the glass (s) in the refrigerator.
It is important to mention, always to use a clean spoon for removal.
