I don’t know about you, but as a baker there are certain things I can’t live without. Offset spatulas, dough scrapper, wire whisk, wire rack and so much more. This is as far as equipment goes.
With ingredients, if I don’t have a bottle of pure vanilla extract at all times in my cupboard, I cannot function.
I am quite the puritan when it comes to baking ingredients. I cringe when I see bottles of artificial vanilla extract at the store (any artificial flavour as a matter of fact). Artificial vanilla is not vanilla and in the long run it’s not really good for you.
If you are on the same page as I am, you wouldn’t believe in using artificial vanilla extract either. But as much as vanilla is indispensable in baking, it is expensive.
This pure vanilla extract recipe is the purest of pure and is unadulterated. It lasts you for more than six months, even if you bake as much as I do.
You get to use pure vanilla extract without having to burn a big hole in your pocket and the flavour it gives your cakes and cookies is something indescribable.
To make pure vanilla extract you will need:
- 100 ml water
- 100 g caster sugar
- 6 vanilla pods
Bring water and sugar to boil in medium heat (sugar should dissolve). Leave to cool. Chop the whole vanilla pods into small pieces. Discard the hard ends of the pods. Add the vanilla pods and the sugar syrup into a blender and blend into a fine paste. Store in refrigerator, in a sealed bottle.
Recipe courtesy: Raymond blanc