Madagascar produces most of the vanilla sold around the world, and consequently is the quintessential, familiar vanilla flavor for most chefs and bakers. This pure, double-strength vanilla is made from 200 beans per gallon, extracted in a slow-percolation cold method to preserve every nuance of flavor and aroma. Ingredients: Water, alcohol, cane sugar, vanilla.
Recipes
I haven’t used this in baking yet but I’ve been putting drops of this divine essence in everything sweet lately (even my oatmeal, yogurt and lattes) since Christmas and it’s HEAVENLY!!! The smell is heavenly too!!
Have used it for years in cookies, cakes, candies, sauces, hot cocoa, etc.
I always double the amount of vanilla a recipe calls for, and therefore the double strength is perfect for me
I use this full strength even though it is "double strength" for the most perfect results. Worth every penny!!!!!!
This is an excellent vanilla that I use in all my recipes calling for vanilla. Yes, it’s expensive, but being double strength, goes a long way. Highly recommend.
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