Dear Barbara: I have two questions. First I would like to know how to make vanilla sugar at home. I know you can buy it, but I’ve never seen it around here. Do you age it, how do you store it and how long will it last?
Second question: Is it possible to make vanilla extract at home, and how do you do it? Thanks! — Kiley from Lodi
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Stephen Dias posted at 2:35 pm on Fri, Jan 27, 2012.
We at Boston Vanilla Beans have been selling the best available vanilla products from around the world for nearly 10 years. When I saw your post about making vanilla sugar and extract I just had to reply.
First the vanilla sugar - there are no guidelines for the bean to sugar ratio but I use more like 2 beans in 2 cups of sugar. I am pretty sure 1 bean in 2 pounds will result in a weak flavor.
Second making vanilla extract - as it turns out the FDA regulates vanilla extract. The law states that a producer must use 13.35 oz of vanilla bean to 128 fl oz of 40% alcohol (80 proof). That said a more appropriate ratio to maintain the integrity of ones recipes is to use 7 beans or 24 grams (just shy of one ounce) of beans per cup (8 oz) of alcohol. I recommend the use of Vodka as it imparts no other flavor.
I hope you find this post informative and I look forward to your visit to bostonvanillabeans.com.
-Steve