Questions on Baking Extracts (vanilla, chocolate, caramel, etc.)
Posted by Saskia on Jul 27, 2010 · Member since Jan 2007 · 1976 posts
I have a few questions on baking extracts and thought I'd lump them all in one thread. If you know the answer to any or all of these question, I thank you profusely in advance.
What's the best type of alcohol to use to make your own vanilla extract?
What stores carry caramel extract? I know they sell it online but I was hoping to find it at a local store, or exchange with someone here on VegWeb.
I bought chocolate extract(and it wasn't cheap either!) and wasn't particularly wowed by it. Anyone else have the same experience?
Is butter extract vegan? I saw this one at my local Michael's and wasn't sure.
http://www.wilton.com/store/site/product.cfm?id=3E30D7E5-475A-BAC0-55409D432277491E
We use vodka to make our vanilla extract.
I'm pretty sure the butter flavor is vegan.
I'll check today at work though.
I felt the same way about chocolate extract. It might add a little, different flavor, but I didn't think it made a huge difference in the baked good. I probably won't buy anymore when I use all mine.
I was pretty meh about coconut extract, but I think it adds more flavor than the chocolate.
Orange extract adds a lot of orange flavor, and is quite strong.
I've never tasted chocolate extract before do not sure how it ould taste but could you put it in some chili?
For vanilla or other plant-based extracts, use the cheapest vodka you can buy...basically pure if drinkable alcohol. Put the beans or pods in the bottom of a jar with a very tight-fitting lid, fill up with vodka and leave in a dark, cool cupboard for about 2-3 mos. For vanilla, 3-4 beans to a fifth.
I've never heard of chocolate or caramel extract; I've always used bitter chocolate or pure cocoa powder. And I hate caramel so that's not an issue for us.
I have chocolate extract, but rarely use it. I keep it on hand just in case I have a random recipe that it could really benefit from, but all in all it's not very potent. I actually love coconut extract, and have used it with unsweetened soymilk to make lowfat "coconut milk" curries.
I actually love coconut extract, and have used it with unsweetened soymilk to make lowfat "coconut milk" curries.
yep, I do this all the time! I love coconut extract!
I actually love coconut extract, and have used it with unsweetened soymilk to make lowfat "coconut milk" curries.
yep, I do this all the time! I love coconut extract!
I tried that too, but I was disappointed!
Hater
Minke, Yabbitgirl-Thanks for getting back to me on the vanilla-making question. I'll stick with cheap vodka. I wonder if using bourbon or some other alcohol would help enhance the vanilla flavor.
underSARAH-Thank you for checking on the vegan butter extract. I love a buttery taste in my cookies and don't always want to use Earth Balance.
Minke-I've never tried chocolate extract in chili before. I know there is a cocoa chili spice blend out there if you want that wonderful, slightly chocolaty taste to your chili beans.
secondbase, erinmonster5- Thanks for the great idea for the coconut extract. I want to try that. I like to add fresh lemon rind, a little coconut extract and about a 1/4-1/2 cup of unsweetened coconut to scone batter for a yummy lemon-coconut scone.
AC,secondbase-I think I got the chocolate extract for one of Isa's recipes, hoping for a bolder chocolate flavor. No noticeable difference. Won't buy again. The orange extract I have has a weird chemical aftertaste. Maybe I just added too much.
Saskia, I don't remember where, but I think I've heard of using bourbon to make vanilla extract.
isn't "bourbon vanilla" made with the bourbon (island) variety of vanilla bean though? i don't think that it has anything to do with bourbon itself.
I don't know. I bet it would taste good though.
Most popular to make extract with is vodka or brandy
The reason you use vodka for vanilla is that there is no flavour to it. You get pure vanilla essence that way. I shouldn't think that using whisky would be good because it would mask the flavour, not enhance it. Try a small bottle if you really want to but here vanilla beans are so expensive (like 10 dollars per) that I wouldn't bother. Do slit the bean with a sharp knife before adding the vodka.
I was just thinking about this thread last night and I bet Everclear would work too, if they still make it. Pure hellfire. Just keep it away from living tissue and open flames! :-D
I made my vanilla extract with vodka because vanilla extract is rare and expensive here. I really hate it. I'm going to stock up on the store bought stuff when I go back to visit the states. The kind I made is so vodka-y and although it steeped for months it never seemed to get very vanilla-y. It absolutely did not work in ice cream.
As for chocolate extract, I got it for VCTOW and I didn't do a side by side taste test of it with and without so I couldn't really tell if it made much difference.
I do want to get some coconut extract. I love vcon's coconut cream pie without it, but maybe it will make it even more incredible.
i got hazelnut extract once (an organic brand too), and it was not hazelnut-y at all. any one have a good one?
I have a hazelnut extract that is hazelnut-y. It's boxed up right now because I'm moving. I got it at my local hfs
The butter flavor is vegan. Its only 3 ingredients (well one is artificial flavors so technically its probably more). And our cake instructor has had vegans in her class who have used it.
I only have vanilla and peppermint extract, because I'm lame.
I only have vanilla and peppermint extract, because I'm lame.
No you're not, because those are the BEST extracts. Actually, my peppermint extract is really peppermint oil. Is that how it usually is?
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