I made this over the weekend and it turned out great. Here's a tip for the leftover "paste" in the blender...don't throw it away!! I let mine sit out for a couple hours until the liquid dried out leaving the vanilla caviar in the jar. I added sugar and re-ran the blender creating vanilla sugar. I then spread the sugar on a cookie sheet and let dry completely overnight and then jarred it. Now I have vanilla extract, vanilla paste and vanilla sugar to give as gifts.
Hi Louise, great video. I have an Anova Vacuum Sealer, which I love, that says you can speed up the process of making extracts. Thanks again for your great instruction.
Wow. I never bought the paste because of the cost. I have a bag of bean I can use. I made a lot of vanilla extract years ago, maybe 5 years, used the biggest booze bottles. I made: vodka, whiskey, rum, spiced rum, and gin. I've forgotten about them sitting in the closet since I'm still using a big container. Time to check it out, it should be delightful. Going to try making the paste. 🎄❤🌹
Gin? How did that turn out? I don’t think I’ve heard of anyone using it before, and there’s usually a good reason. It seems like the vanilla would be competing big-time with the gin flavors and aromas - which is exactly what I’m trying to avoid.
@@djsgravely I haven't tried it. I have too many jugs of strong vanilla extract to go through I doubt I can use it all in my lifetime. I never thought of the outcome of flavors since I don't drink so don't know the taste of gin.
Question I make my own vanilla. And now I was wondering can I use the left over beans ( like 50 because I just keep adding them ) to make vanilla paste? Great video by the way. Ty :)
Hi Louise, so happy to found your vanilla bean paste recipe! Just offered to family members a bunch of little bottles of vanilla extract for Christmas that I have been working on since July 8th. Shaking it weekly. Yup! Can’t wait to make this! ♥️. Have a good and safe Holiday time.
thank you so much! i made this last night and my house smelled amazing :) it's already smells out of this world, this will be a long two weeks of waiting haha.
Hi Louise! I can't wait to make your paste with my beans! I have a question about your jars. Since you said it makes 14oz. of paste, those don't look like pint mason jars that you have on the counter, they look more like 4oz mason jars. No problem as I have a TON of jars of ALL various sizes! I have been making vanilla extract for years now. the only thing is, I forget to shake it weekly! I do on occasion when I get into the back of my pantry, shake it up but its still always amazing! LOVE your site!
I’m just joining you and am totally in love with your channel!! I never knew how to make vanilla bean paste, but I can so sell this as part of my gf bakery!! Thank you!!
Hi Louise. Is there any substitute for the corn syrup? I use potato vodka when I make vanilla extract so I can use it during Passover, but with the way I follow doing Passover, corn syrup will not work. I know it may crystallize some, but could honey be used instead?
Honey is supposed to work, as well as Agave. I’m going to try homemade simple syrup. Corn syrup has high fructose corn syrup in it, so I don’t buy it. It hasn’t always been made with that.
HFCS is made from corn syrup. Corn syrup does not have HFCS. "Corn syrup and high-fructose corn syrup are two different products even though both products are made from corn starch. Regular corn syrup is 100% glucose yet high-fructose corn syrup has some of its glucose converted to fructose enzymatically."
My first vanilla paste was using Alex Greens recipe and it's phenomenal. I'll never make it any other way. However, you do not have to wait a full year for extract. If beans are split and chopped to expose more surface area and it is shaken daily then it will be ready much, much sooner. I have extracts from November that are usable now. The more they're shaken the better.
Girl, you are the truth! I am so glad that I came across your channel ❤ I’ve been sitting up here binge watching you! I love, love, love this Vanilla Paste video 🙌🏾 thx so much 😊 and God Bless 🙏🏾
I make a vanilla paste without alcohol, and it’s shelf stable for a year or more. The author is Veena Azmanov, look it up! And, just a side note concerning vanilla extract, it only takes a year if you don’t split and cut your beans. If you do, and you shake it weekly, you can have wonderful extract on as little as 4-6 months! Blessings…
Can I use vanilla beans from my mother jar? Also, thank you for taking the time to make this video. I am really excited to make my first batch of vanilla bean paste.
OMG... I'm one who buys vanilla paste from Amazon all the time. This recipe will save me bundles since I love the look of vanilla in what I make. Thank you for the $$-savings!! I know you said to wait 2 weeks to add it to top ice cream but would it be ok to use right away if I add it right away in my cooked custard and then make ice cream with the custard? Or in my creme brulée?
I'm thinking it would be fine if you add it to your custard before the custard is done on the stove so that some of the alcohol cooks out, just like vanilla extract! Same with creme brulee because she's saying it can be used right away if it's in something you cook! The heat during the cooking process evaporates alcohol This is why custards or any very hot sugar recipes say to add extract at the end. If you add it earlier in the cooking process, a lot of the vanilla flavor will dissipate with the alcohol!
Wonderful video, have always wanted to try. This seems easy. Can I use the beans for my extract that will be ready in December or do I need fresh vanilla beans? Thanks
I've always wanted to make my own vanilla paste! Now I know you can make extract with vegetable glycerine. I wonder if you can make the vanilla paste using glycerine instead of the alcohol? Would you be willing to try that and make a video about it?
What i the shelf life on the paste & can I omit the water for a longer shelf life? I have 2- 24 oz contsiners of homemade vanilla that I have about 25 beans in each container. Some I left whole to soak. They've been soaking for 5 years each & I remove 4 oz from each when needed. Can I use tgewhole plump beans for making the paste with? I was going to use them for making vanilla bean icecream & in other recipes. Thank you for sharing your recipes with us your viewers❣ 🤗 🙆♀️❣
That really depends on how powerful your blender is. I use it all the time in creme brulee and other custards, and there is very little texture, but of course, more than extract would have.
This is a great and easy recipe. I have a small blender that looks like yours, but doesn’t heat up or have controls. Can I still make the paste? Thanks for sharing.
@@AmyPistor Yes. You can search RUclips for alcohol free extracts. You need food grade no GMO glycerin. I plan to make some because I can't tolerate any alcohol at all.
Just made this I was short on beans, should have weighed them first, but it turned out perfectly and really thick. I did not add the water. How long will it keep for and do I need to keep it in the refrigerator
Wonderful video, information and presentation! Thanks. I've made extract a few ways (including the 12-month-wait-version and the 'pressure-cooker' version in 30 minutes - I'm British!) But I didn't realise that the actual bean could be eaten! I have 2 questions: 1: where does the alcohol actually go after a few days/weeks? Does it evaporate? 2: Would a high powered hand-blender (Bemax) work? I make peanut butter with it so hope it can cope with vanilla pods? Thanks again.
This doesn't sound as scary as the other recipes I've seen, thank you. I have vanilla extract from almost 3 years ago still. You can reuse the beans used in the extract for bean paste, the "caviar", vanilla sugar, vanilla powder or even for more extract. To reuse for extract it depends on your container. I currently have a 2 1/2 gallon "pitcher" and a half gallon jar (maybe a gallon).
As long as your blender is powerful enough it won't be gritty. There is texture to it, but nothing that affects how it flavors things. It doesn't taste gritty even when put on yogurt.
What brand of vodka did you use? I don’t drink so I’m not sure. I have heard of ever clear from decorating cakes. Would that work or is it to high proof?
The alcohol needs to be 40% by volume, whether vodka, rum, bourbon, ir whatever. The vodka has no taste so the vanilla will be a clear taste. The others can add a flavour if you want it.
I want a quick vanilla extract without any sweetness added, so I'm gonna try to blend vodka and vanilla beans. I'll get back to you in about 3 months to let you know how it turned out.
@@nataliefregoso1488 vanilla beans come in all kinds of shapes and sizes, so it’s best to by weight. Here’s the written recipe: thesaltedpepper.com/vanilla-bean-paste/
From experience I know food grade glycerin can be used as a substitute for alcohol in making extracts. (And yes I know its not "truly" an extract without alcohol so don't @me). It should work in this application as well.
If you don't want to use corn syrup because of the GMO i.e., genetically modified phenomena, I think agave syrup is a good substitute or conceiveably malted barley syrup would work. It is such a small amount of corn syrup though, I wouldn't worry about it too much. I have a 20 year old bottle of corn syrup around and I use a few tablespoons now and then. It lasts forever. I kinda hope it is old enough to be pre-GMO, but I doubt it, as it was the high starchy corn syrup type strains that were genetically modified. The pop corn and the sweet fresh eating corn strains just got genetically contaminated by wind blown pollen. I will have to try this though: I love vanilla! I would probably run the blender a littler longer. (I have a 600 watt glass Oster). Vanilla is really important to home made hot cocoa. (I am allergic to something in those instant packets that gives my bad arthritis attacks.)
Thanks, I’ll use Agave. Corn syrup has high fructose corn syrup in it and that’s harmful. I make pecan pie like my elders, without corn syrup. So, I’m wondering if we couldn’t just use homemade simple syrup. ?
Hi Louise, when I saw this video, I laughed at myself, because just yesterday I bought Madagascar vanilla bean paste! Oh well, even if I did make it, it wouldn't be ready for Christmas, anyway. I have saved your recipe in my playlist, and you can be sure by next August/September I will be making it lol. Thank you so much for another delicious recipe!🥰
The great thing about vanilla bean paste is you can use it immediately after making it as long as you are cooking what you put it in. For things like whipped cream, I recommend waiting at least 2 weeks.
"3 table-spoons"?? of corn syrup. I watched about a cup being poured in. But this happens alot, when i watch recipe shows/videos: "this is a teaspoon of (whatever), then I see what appears to be 2 tablespoons of (whatever) pouring in. The problem has to be "me". Hartley [garden grove, CA usa]
I measured everything, so if I said 3 Tablespoons, it was 3 Tablespoons. These recipes are well-tested. Things don't always come across on camera like they do in real life.
Not sure why you need thickening agents if vanilla beans have natural pectins. If you need thickening agents ut basically means you cheaped out and didn't put enough beans
😂 I didn’t “cheap out,” and your comment is silly. Heat is usually required to gel natural pectin found in fruits and this is a non cooking recipe. You don’t have to use the thickening agent and sometimes I don’t. However the paste is thinner.
Vanilla extract can be ready for use in 4 months if one is diligent to shake it on the daily or even more. Six months if one is a bit lazy. HOWEVER, the alcohol flavor will, as in the paste, be a bit strong at first. Aging will allow two things, the vanilla flavor to develop and the alcohol flavor to mellow. Also, if one uses rum instead, it will impart a slightly sweeter flavor. It seems quite popular to use either a coconut or toasted coconut flavored rum - use one that tastes good to you from the start. I think it is important to note: Use a alcohol but not higher than 50% ABV/100º proof alcohol to prevent mold, fermentation, or burning the vanillin in the bean. Higher proofs may not be as important with a paste than an extract - but they do tend to have a harsher flavor and are likely take longer to mellow.
Madagascar variety beans are most common. But there are a wide variety of beans with slightly different flavor profiles. One might consider Comoros, Sri Lankan or Ugandan. There are several other varieties as well - the more expensive ones come from Hawaii. Australian ones might be quite tasty too but I haven't found any available from my bean supplier, yet.
@@eeyorehoney66 im not allergic and the two folks I share with aren’t either. But if I ever happen to share with a stranger, I’ll be sure to alert them. 🙄
@@eeyorehoney66 - have you heard of Shane Clement? He’s been extracting for about 30 years. He’s been selling his extracts to professional chefs and bakers for several year, about 10 or so, IIRC. He has switched to 70°P CM Coconut Rum almost exclusively. His clients know this and still purchase his products for public consumption. Not that I am not sensitive to the situation, I lost my wife due to an allergic sensitivity. But that’s a whole different story. Seriously, thou shalt not should on others when you are unaware of circumstances. I like to “brag” about my recipes. Folks who have such allergies are responsible for asking questions. But YMMV.
@@eeyorehoney66 - so I did some actual research regarding coconut induced anaphylaxis. It is rare. Quite rare. And, although not an extensive deep dive, no cases of mortality due to coconut allergies are prevalent. Common non-sense?
@TheSaltedPepper yes ma'am it can. Im not sure how different the texture will be, but it is an alternative to alcohol for those who do not wish to use it. It can also be used in making extracts.
Thank you for mentioning the creator of the original recipe. I'll search for that instead of watching this video. Weight measurements are far superior to volumetric measurements. Also, I can't stand listening to anyone who says "vanella" istead of vanilla.
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I made this over the weekend and it turned out great. Here's a tip for the leftover "paste" in the blender...don't throw it away!! I let mine sit out for a couple hours until the liquid dried out leaving the vanilla caviar in the jar. I added sugar and re-ran the blender creating vanilla sugar. I then spread the sugar on a cookie sheet and let dry completely overnight and then jarred it. Now I have vanilla extract, vanilla paste and vanilla sugar to give as gifts.
Love it...thank you❤
Magical! What a great hostess gift!
Thank you, and stay well!
Muskoka ON 🇨🇦
Happy holidays!
I am from ON too.
I made a double batch this morning in my food processor! Smirnoff vodka vanilla extract, sugar, light corn syrup & water. Can't wait to try it
CoolBeanz!
Hi Louise, great video. I have an Anova Vacuum Sealer, which I love, that says you can speed up the process of making extracts. Thanks again for your great instruction.
Wow. I never bought the paste because of the cost. I have a bag of bean I can use.
I made a lot of vanilla extract years ago, maybe 5 years, used the biggest booze bottles. I made: vodka, whiskey, rum, spiced rum, and gin. I've forgotten about them sitting in the closet since I'm still using a big container. Time to check it out, it should be delightful. Going to try making the paste. 🎄❤🌹
Which alcohol do you prefer as a base?
@@carrington2949 I'm partial to the plain rum for most recipes.
@@NessaRossini... ty
Gin? How did that turn out? I don’t think I’ve heard of anyone using it before, and there’s usually a good reason. It seems like the vanilla would be competing big-time with the gin flavors and aromas - which is exactly what I’m trying to avoid.
@@djsgravely I haven't tried it. I have too many jugs of strong vanilla extract to go through I doubt I can use it all in my lifetime. I never thought of the outcome of flavors since I don't drink so don't know the taste of gin.
Thank you. Your truthfulness makes the the recepie very good
Thank you for teaching me how to make vanilla paste.
Great idea! Thanks for sharing. Blessings ❤
Thank you! You too!
Question I make my own vanilla. And now I was wondering can I use the left over beans ( like 50 because I just keep adding them ) to make vanilla paste? Great video by the way. Ty :)
Hi Louise, so happy to found your vanilla bean paste recipe! Just offered to family members a bunch of little bottles of vanilla extract for Christmas that I have been working on since July 8th. Shaking it weekly. Yup!
Can’t wait to make this! ♥️. Have a good and safe Holiday time.
I hope you love it! Happy Holidays!
What a fabulous recipe! Thank you Louise. Have a Merry Christmas!
Great video,
And very useful!
Thank you!
Merry Christmas 🎄 🔔
Thanks!
thank you so much! i made this last night and my house smelled amazing :) it's already smells out of this world, this will be a long two weeks of waiting haha.
this is great! I'm going to do this after the holidays are over. I go through a lot of vanilla. Thanks for the video!
Hope you enjoy!
Hi Louise! I can't wait to make your paste with my beans! I have a question about your jars. Since you said it makes 14oz. of paste, those don't look like pint mason jars that you have on the counter, they look more like 4oz mason jars. No problem as I have a TON of jars of ALL various sizes! I have been making vanilla extract for years now. the only thing is, I forget to shake it weekly! I do on occasion when I get into the back of my pantry, shake it up but its still always amazing! LOVE your site!
I made mine 3 weeks ago. Used Sugar in the Raw instead of regular sugar. It came the same.
I’m just joining you and am totally in love with your channel!! I never knew how to make vanilla bean paste, but I can so sell this as part of my gf bakery!! Thank you!!
Hi Louise.
Is there any substitute for the corn syrup? I use potato vodka when I make vanilla extract so I can use it during Passover, but with the way I follow doing Passover, corn syrup will not work. I know it may crystallize some, but could honey be used instead?
I know that agave can be used (per Alex Green recipe) so I think honey can also.
Honey is supposed to work, as well as Agave. I’m going to try homemade simple syrup. Corn syrup has high fructose corn syrup in it, so I don’t buy it. It hasn’t always been made with that.
HFCS is made from corn syrup. Corn syrup does not have HFCS.
"Corn syrup and high-fructose corn syrup are two different products even though both products are made from corn starch. Regular corn syrup is 100% glucose yet high-fructose corn syrup has some of its glucose converted to fructose enzymatically."
@@georgiaowen2469agave is 85% fructose, hard on the liver.
My first vanilla paste was using Alex Greens recipe and it's phenomenal. I'll never make it any other way. However, you do not have to wait a full year for extract. If beans are split and chopped to expose more surface area and it is shaken daily then it will be ready much, much sooner. I have extracts from November that are usable now. The more they're shaken the better.
Girl, you are the truth! I am so glad that I came across your channel ❤ I’ve been sitting up here binge watching you! I love, love, love this Vanilla Paste video 🙌🏾 thx so much 😊 and God Bless 🙏🏾
I make a vanilla paste without alcohol, and it’s shelf stable for a year or more. The author is Veena Azmanov, look it up! And, just a side note concerning vanilla extract, it only takes a year if you don’t split and cut your beans. If you do, and you shake it weekly, you can have wonderful extract on as little as 4-6 months! Blessings…
Thanks for the tips!
Could you link me there recipe pls
Thank you Louise!!! You read my mind 🙌 I have been seeing you use it so often and I’m excited to have the recipe now!!Happy holidays 🎄
AAAHHHHmazing!!! Thank you so much for this recipe!
Love your kitchen!!!
Thank you!
Big Hugs for this tip. I will be making it, already looking for the beans. Bless you and your husband. ❤❤
Thanks....I just ordered some vanilla beans and going to give this a try.
Will a food processor work as well as a blender?
Can I use vanilla beans from my mother jar? Also, thank you for taking the time to make this video. I am really excited to make my first batch of vanilla bean paste.
Going to make this. Thanks Louise
good recipe ~ Merry Christmas to you and your family! 🌟
OMG... I'm one who buys vanilla paste from Amazon all the time. This recipe will save me bundles since I love the look of vanilla in what I make. Thank you for the $$-savings!!
I know you said to wait 2 weeks to add it to top ice cream but would it be ok to use right away if I add it right away in my cooked custard and then make ice cream with the custard? Or in my creme brulée?
Hello Colleen season greetings🎄⛄️
I'm thinking it would be fine if you add it to your custard before the custard is done on the stove so that some of the alcohol cooks out, just like vanilla extract! Same with creme brulee because she's saying it can be used right away if it's in something you cook!
The heat during the cooking process evaporates alcohol This is why custards or any very hot sugar recipes say to add extract at the end. If you add it earlier in the cooking process, a lot of the vanilla flavor will dissipate with the alcohol!
@hayleymariemills ...my thoughts exactly. Thanks
THANK YOU!!
Hello Jennifer season greetings🎄⛄️
Wonderful video, have always wanted to try. This seems easy. Can I use the beans for my extract that will be ready in December or do I need fresh vanilla beans? Thanks
I've always wanted to make my own vanilla paste! Now I know you can make extract with vegetable glycerine. I wonder if you can make the vanilla paste using glycerine instead of the alcohol? Would you be willing to try that and make a video about it?
What i the shelf life on the paste & can I omit the water for a longer shelf life?
I have 2- 24 oz contsiners of homemade vanilla that I have about 25 beans in each container. Some I left whole to soak. They've been soaking for 5 years each & I remove 4 oz from each when needed. Can I use tgewhole plump beans for making the paste with?
I was going to use them for making vanilla bean icecream & in other recipes.
Thank you for sharing your recipes with us your viewers❣ 🤗 🙆♀️❣
Hello, can I use agave instead of the corn syrup?
I have got to know where you got that neasuring cup that pushes out the syrup
It's from Pampered Chef: (affiliate link) www.pamperedchef.com/pws/thesaltedpepper/shop/Kitchen+Tools/Mixing+%26+Measuring/Mini+Measure-AllCup/2236
Sweet!!
My blender does not have an extract serting. On a regular blender what setting do you suggest and for how long?
Will this work with a nutribullet?
Would this be good for creme brulee? Would you be able to feel the bits of the pods in something so smooth?
That really depends on how powerful your blender is. I use it all the time in creme brulee and other custards, and there is very little texture, but of course, more than extract would have.
Louise, do you have a link for Alex recipe? I have Xanthan Gum so I would like that one too if possible.
This is a great and easy recipe. I have a small blender that looks like yours, but doesn’t heat up or have controls. Can I still make the paste? Thanks for sharing.
The blender I used in this video doesn't heat so as long as yours is powerful enough to blend the vanilla pods you should be just fine.
I made replaced vodka with veg. Glycerin worked amazingly well.
Wow! I think I will try that. I cannot tolerate any alcohol or vinegar at all, so this is a great idea.
@@Life_Wth_N3ssa that’s great! Thanks for sharing that tip!
Would that be shelf stable? The alcohol makes it shelf stable.
@@AmyPistor Yes. You can search RUclips for alcohol free extracts. You need food grade no GMO glycerin.
I plan to make some because I can't tolerate any alcohol at all.
Just made this I was short on beans, should have weighed them first, but it turned out perfectly and really thick. I did not add the water. How long will it keep for and do I need to keep it in the refrigerator
Wonderful video, information and presentation! Thanks. I've made extract a few ways (including the 12-month-wait-version and the 'pressure-cooker' version in 30 minutes - I'm British!) But I didn't realise that the actual bean could be eaten! I have 2 questions: 1: where does the alcohol actually go after a few days/weeks? Does it evaporate? 2: Would a high powered hand-blender (Bemax) work? I make peanut butter with it so hope it can cope with vanilla pods? Thanks again.
This doesn't sound as scary as the other recipes I've seen, thank you.
I have vanilla extract from almost 3 years ago still. You can reuse the beans used in the extract for bean paste, the "caviar", vanilla sugar, vanilla powder or even for more extract. To reuse for extract it depends on your container. I currently have a 2 1/2 gallon "pitcher" and a half gallon jar (maybe a gallon).
Hello Heide season greetings🎄⛄️
Hi. I can't find that syringe? Where tk find it please?
So this is shelf stable like extract would be?
Yes
I've seen other recipes where they strain it at the end. Will doing it this way leave it gritty?
As long as your blender is powerful enough it won't be gritty. There is texture to it, but nothing that affects how it flavors things. It doesn't taste gritty even when put on yogurt.
I am in Canada and i will look for a recipe using grams
Can I have Alex website. Thank you
Thank you for this. Is the Ninja Hot Cold Blender powerful enough for this?
Yes, but you definitely need to double the recipe because the bottom well is so deep. Use the extract function 2-3 times.
@@TheSaltedPepper thank you so much. Saw on a video today Sam’s Club has vanilla paste now. $23.98 for 8oz
Vivo en Papantla y cultivé vainilla
What brand of vodka did you use? I don’t drink so I’m not sure. I have heard of ever clear from decorating cakes. Would that work or is it to high proof?
The alcohol needs to be 40% by volume, whether vodka, rum, bourbon, ir whatever. The vodka has no taste so the vanilla will be a clear taste. The others can add a flavour if you want it.
Yum, a 1/4 tsp of that in my coffee and I'm set.
Can I use glucose instead of corn syrup?
think that would work, but I haven't tried it myself.
I want a quick vanilla extract without any sweetness added, so I'm gonna try to blend vodka and vanilla beans. I'll get back to you in about 3 months to let you know how it turned out.
What proof of vodka did you use?
hi, i have 9 vanilla beans would this recipe still work or would i have to 1/2 this recipe 😔
@@nataliefregoso1488 vanilla beans come in all kinds of shapes and sizes, so it’s best to by weight. Here’s the written recipe: thesaltedpepper.com/vanilla-bean-paste/
What is a good wattage speed for a blender? I have a Hamilton beach one, 4:28
I made 5 quarts of vanilla and this week it’s been a year….it goes by fast
From experience I know food grade glycerin can be used as a substitute for alcohol in making extracts. (And yes I know its not "truly" an extract without alcohol so don't @me). It should work in this application as well.
Thanks so much!
You can use food grade glycerin in place of the alcohol. No sugar needed.
vegetable glycerin works are well!
Can we use Arabian Gum instead of xanthin gum ? Please advise
I'm just curious: Has anyone used vegetable glycerin instead of the alcohol?
If you don't want to use corn syrup because of the GMO i.e., genetically modified phenomena, I think agave syrup is a good substitute or conceiveably malted barley syrup would work. It is such a small amount of corn syrup though, I wouldn't worry about it too much. I have a 20 year old bottle of corn syrup around and I use a few tablespoons now and then. It lasts forever. I kinda hope it is old enough to be pre-GMO, but I doubt it, as it was the high starchy corn syrup type strains that were genetically modified. The pop corn and the sweet fresh eating corn strains just got genetically contaminated by wind blown pollen.
I will have to try this though: I love vanilla! I would probably run the blender a littler longer. (I have a 600 watt glass Oster). Vanilla is really important to home made hot cocoa. (I am allergic to something in those instant packets that gives my bad arthritis attacks.)
Thanks, I’ll use Agave. Corn syrup has high fructose corn syrup in it and that’s harmful. I make pecan pie like my elders, without corn syrup. So, I’m wondering if we couldn’t just use homemade simple syrup. ?
If you can’t have alcohol you can use food grade glycerine
Hi Louise, when I saw this video, I laughed at myself, because just yesterday I bought Madagascar vanilla bean paste! Oh well, even if I did make it, it wouldn't be ready for Christmas, anyway. I have saved your recipe in my playlist, and you can be sure by next August/September I will be making it lol. Thank you so much for another delicious recipe!🥰
The great thing about vanilla bean paste is you can use it immediately after making it as long as you are cooking what you put it in. For things like whipped cream, I recommend waiting at least 2 weeks.
@@TheSaltedPepper Oh, that's wonderful to know, so I can use it in my sweet potato pie filling. Thank you so much, Louise.
"3 table-spoons"?? of corn syrup. I watched about a cup being poured in. But this happens alot, when i watch recipe shows/videos: "this is a teaspoon of (whatever), then I see what appears to be 2 tablespoons of (whatever) pouring in. The problem has to be "me". Hartley [garden grove, CA usa]
I measured everything, so if I said 3 Tablespoons, it was 3 Tablespoons. These recipes are well-tested. Things don't always come across on camera like they do in real life.
People can use food grade glycerin instead of alcohol. But the alcohol bakes off.
I'm going to try food grade glycerine.
👍🌺👍🌺👍🌺
🙋♀️💖
Not sure why you need thickening agents if vanilla beans have natural pectins. If you need thickening agents ut basically means you cheaped out and didn't put enough beans
😂 I didn’t “cheap out,” and your comment is silly. Heat is usually required to gel natural pectin found in fruits and this is a non cooking recipe. You don’t have to use the thickening agent and sometimes I don’t. However the paste is thinner.
Vanilla extract can be ready for use in 4 months if one is diligent to shake it on the daily or even more. Six months if one is a bit lazy.
HOWEVER, the alcohol flavor will, as in the paste, be a bit strong at first. Aging will allow two things, the vanilla flavor to develop and the alcohol flavor to mellow. Also, if one uses rum instead, it will impart a slightly sweeter flavor. It seems quite popular to use either a coconut or toasted coconut flavored rum - use one that tastes good to you from the start.
I think it is important to note: Use a alcohol but not higher than 50% ABV/100º proof alcohol to prevent mold, fermentation, or burning the vanillin in the bean.
Higher proofs may not be as important with a paste than an extract - but they do tend to have a harsher flavor and are likely take longer to mellow.
Madagascar variety beans are most common. But there are a wide variety of beans with slightly different flavor profiles. One might consider Comoros, Sri Lankan or Ugandan. There are several other varieties as well - the more expensive ones come from Hawaii. Australian ones might be quite tasty too but I haven't found any available from my bean supplier, yet.
The text that I BOLDED was deleted: use a ...MINIMUM ABV 35%/ 70 PROOF alcohol...
@@eeyorehoney66 im not allergic and the two folks I share with aren’t either.
But if I ever happen to share with a stranger, I’ll be sure to alert them. 🙄
@@eeyorehoney66 - have you heard of Shane Clement? He’s been extracting for about 30 years. He’s been selling his extracts to professional chefs and bakers for several year, about 10 or so, IIRC. He has switched to 70°P CM Coconut Rum almost exclusively. His clients know this and still purchase his products for public consumption.
Not that I am not sensitive to the situation, I lost my wife due to an allergic sensitivity. But that’s a whole different story. Seriously, thou shalt not should on others when you are unaware of circumstances. I like to “brag” about my recipes. Folks who have such allergies are responsible for asking questions. But YMMV.
@@eeyorehoney66 - so I did some actual research regarding coconut induced anaphylaxis. It is rare. Quite rare. And, although not an extensive deep dive, no cases of mortality due to coconut allergies are prevalent. Common non-sense?
Glycerin
I just read that it can be used in place of the alcohol!
@TheSaltedPepper yes ma'am it can. Im not sure how different the texture will be, but it is an alternative to alcohol for those who do not wish to use it. It can also be used in making extracts.
M
A Ninja is NOT a high-power blender. It’s cheap crap. And it’s van•ILL•uh, not vanELuh.
5$/ ons ??? gourmet.... realy...???
I have absolutely no idea what you are saying or if you are asking a question.
You should have both measurements weighing is more accurate.
Thank you for mentioning the creator of the original recipe. I'll search for that instead of watching this video. Weight measurements are far superior to volumetric measurements. Also, I can't stand listening to anyone who says "vanella" istead of vanilla.
You are most welcome and I sure hope you find what you are looking for.
@TheSaltedPepper you responded much nicer than that commenter deserved. Kudos to you
You’re putting out very bad information in corn syrup!
No, actually I’m not. www.tastingtable.com/833600/the-real-difference-between-corn-syrup-and-high-fructose-corn-syrup/
Thank you sooo much