• Archena

    posted on October 22, 2012 at 8:54 am

    Thank you Amy!!!

    I have been just using this one
    http://www.amazon.com/Nielsen-Massey-Vanillas-Inc-Vanilla-2-50-Ounce/dp/B0000DKQ59

    Funny how the reviews for this are on Amazon.

    I do have Vegetable Glcerin and also a few Vanilla beans at home. Costco has these in their WHs at this time of year so still may be cheaper.

    Will have to try this for sure

    [Reply]

  • Sarena (The Non-Dairy Queen)

    posted on October 22, 2012 at 10:20 am

    We make our own with vodka, but now I want to try this one. Thanks for the information Amy!

    [Reply]

  • Kassia

    posted on October 22, 2012 at 12:00 pm

    This looks wonderful! How long does it keep?

    [Reply]

    Amy Reply:

    @Kassia, I would say indefinitely. It’s made with the same ingredients that are in sugar-free, alcohol-free vanilla from the store.

    [Reply]

  • amber

    posted on October 22, 2012 at 12:27 pm

    This is such a great recipe, Amy! Love making anything homemade. I’ve been interested in making my own vanilla extract, however, they just raised the price of vanilla beans at my Coop (they are $1.75 per bean)! Crazy right. I hope they come down in price soon.

    Hope you’re doing well and enjoying your fall.

    Be Well,
    –Amber

    [Reply]

  • Spring

    posted on October 22, 2012 at 12:36 pm

    I happen to have that glycerin on hand- I use it for making soap! Any idea how to find out what the vegetable glycerin is made from. The website doesn’t say. I need corn free too :/

    [Reply]

    Amy Reply:

    @Spring, I’m not sure…maybe a google search??

    [Reply]

    Spring Reply:

    @Amy,
    Ok I ended up having to call NOW, and I got a Nutritionist in about 30 seconds! Thought I would share here what I learned in case any one else who is corn free needed to now! :)

    He told me that the oil is removed from the plant, and has no protein in it. And then they strip it from the oil (or something like that LOL), and then it is stripped again, so it is 3 times removed from the plant, and is a pure chemical. And that a lab could never tell what plant it came from because it is a pure chemical. So I’m going to give it a try! Got mine in the jar as I type! :)

    [Reply]

    Amy Reply:

    @Spring, Thanks for coming back to share! I am excited to hear how your vanilla turns out.

    Hugs,
    Amy

  • Marisa Voorhees, The Food-Sensitive Foodie

    posted on October 22, 2012 at 1:57 pm

    Oh goodness! So very grateful for your recipe and for beautiful pics. I burn through vanilla extract with all of my baking and I’m always looking for solutions I can make that cut down on ingredients to keep things simple and clean. Thanks for sharing, Amy!

    [Reply]

  • Ricki

    posted on October 22, 2012 at 2:49 pm

    What a brilliant use for the glycerin, Amy!! I’m so glad you figured this out–so that now I can make it, too! :D

    [Reply]

  • Anita Peoples

    posted on October 22, 2012 at 8:04 pm

    I am currently wrapping up my first batch of homemade vanilla which I began the first of June. I am using vodka as I never found an alternative recipe. It’s great to know there is an alternative to use now. I haven’t noticed the vodka affecting most of my recipes, especially the longer the vanilla beans marinate. I’ll have to do a taste test since this recipe only takes a fraction of the time to make. Olive nation is my source for beans if you want to check them out.

    [Reply]

    Amy Reply:

    @Anita Peoples, Thanks for sharing your source. What is the cost?

    [Reply]

    Anita Peoples Reply:

    Here is a link to their website.

    http://www.olivenation.com/Premium-Bourbon-Madagascar-Vanilla-Beans-P84.aspx

    [Reply]

    Anita Peoples Reply:

    @Anita Peoples,

    They regularly have sales and shipping is free. My last pound of beans (108) cost $35.00.

  • mary fran | frannycakes

    posted on October 22, 2012 at 9:31 pm

    People are always asking me if I know of a good recipe for this that fits a myriad of special diet requests. This is absolutely wonderful!

    [Reply]

  • Ruthie

    posted on October 22, 2012 at 10:23 pm

    Thanks for sharing this recipe. Here in Australia the only vanilla extract you can buy without alcohol in it is laden with sugar. I shall be making this asap!

    [Reply]

  • Danielle @ Fresh4five

    posted on October 22, 2012 at 10:37 pm

    I have made my own with vodka also, but I love that this is alcohol and sugar free!

    [Reply]

  • Brittany @ The Pistachio Project

    posted on October 23, 2012 at 11:41 pm

    Doesn’t the glycerin make it super sweet since glycerin is a form of sweetener???

    [Reply]

    Amy Reply:

    @Brittany @ The Pistachio Project, Nope. It’s not super sweet. It is a little sweeter than regular vanilla but regular vanilla has sugar to mask the alcohol taste.

    [Reply]

  • Shelley Alexander

    posted on October 25, 2012 at 10:16 pm

    Thanks for the easy recipe Amy! I usually use Frontier Organics alcohol free vanilla extract and this is a nice option.

    [Reply]

    Amy Reply:

    @Shelley Alexander, I agree…and it’s a more frugal option too!

    [Reply]

  • Selina@CreativeJuicesDecor

    posted on October 29, 2012 at 8:02 pm

    Just bought my beans at Costco……10 Vanilla Beans for 11.99 :-)

    [Reply]

    Amy Reply:

    @Selina@CreativeJuicesDecor, They’re seasonal so if you want more stock up!!

    [Reply]

  • Chrys Hovestol

    posted on November 2, 2012 at 1:11 pm

    Just made my first bottle of homemade vanilla extract! I cannot wait to try it in 6 weeks!!! The vanilla beans smell heavenly!

    [Reply]

    Amy Reply:

    @Chrys Hovestol, You’ll love it! What kind of vanilla beans did you use?

    [Reply]

    Chrys Hovestol Reply:

    @Amy, I ordered the same beans you use from Amazon. When they arrived I couldn’t believe how great they smelled. I ordered the vegetable glycerin from your post too and had to double check myself when it said to use as face cleaner on the bottle. I cleaned a 1.5 liter wine bottle and made a double batch. I also found 4 oz. bottles on Amazon so I can give Christmas gifts (hopefully if it turns out for me). I am waiting with excitement for my end product!

    [Reply]

    Chrys Hovestol Reply:

    @Chrys Hovestol, My vanilla extract will be done tomorrow. Do you have any tips on transferring it to the small jars? Do I have to strain it since I scraped the vanilla beans and added that with the actual bean? My wait is almost over!!!

    Karen L Reply:

    Mine is ready too and I’m not sure what to do with it at this point. What is the best way to strain it and get it into smaller bottles?

    Chrys Hovestol Reply:

    @Chrys Hovestol, I waited the 6 weeks, actually 7 weeks and it tastes great, but is thick like syrup and not brown, but white with flecks. Did I do something wrong? I ordered exactly what you said from your website. I put it in a brown recycled wine bottle with a cork. I just made cookies with it and took a taste and it tastes fine, just wondering why it’s not brown like yours and the consistency is on the thick side.

    Amy Reply:

    @Chrys Hovestol, It is thick. Mine is a translucent brown; not a dark brown. And, yes, it has flecks. That’s from the vanilla beans. If you buy alcohol-free, sugar-free vanilla from the store it’s the same consistency. It sounds like it’s just fine.

    Chrys Hovestol Reply:

    @Chrys Hovestol, I made cookies with it and they turned out great! Thanks for all the help and confirmation that it turned out! I am hooked!!! Have a Happy New Year!

  • Michaela

    posted on November 27, 2012 at 8:29 pm

    I have been looking for an alcohol-free vanilla extract recipe and am so excited to make this–thank you thank you!

    [Reply]

  • Sherry Fredley

    posted on December 18, 2012 at 6:24 am

    Great idea, with the holidays here home made vanilla was nagging at me from my to do list…… I just wasn’t overly thrilled at making it and now I have something to look forward to!! Just have to get vegetable glycerin…..

    Thanks,
    Sherry at sherryfredley.com

    [Reply]

  • michelle

    posted on February 4, 2013 at 7:35 am

    Amy,
    Thanks so much for this! And the pictures looks absolutely gorgeous!
    I definitely will try your recipe as I have all the ingredients!
    I have a few questions for you and for those who have used your recipe.
    How does the vanilla with glycerin smell and taste? Does it smell and taste the same or very similar to vanilla extract (with alcohol)? Is the vanilla flavor with glycerin weaker than the vanilla extract with alcohol?

    Thanks so much!

    [Reply]

    Amy Reply:

    @michelle, Have you ever purchased sugar-free, alcohol-free vanilla from the grocery store? It’s quite similar in taste and texture. The strength of the vanilla depends on how long you let it steep before using it. I find it to be the same as store bought.

    Since you have vegetable glycerine at home, have you looked at the viscosity? Compare that to regular alcohol-based vanilla and let me know what you think.

    [Reply]

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  • Sarah

    posted on February 18, 2013 at 10:53 am

    Your recipe is great! Thank you so much. I’ve now made quite a bit of vanilla, per your post, and I love doing it! It’s so rewarding, and they make wonderful gifts, too.

    [Reply]

  • Katherine

    posted on March 26, 2013 at 8:53 pm

    It’s been 6-7 weeks and I just transferred my vanilla to small bottles. Can’t wait to make something with it. Now I have some questions… Do you just throw away the beans after you make a batch or do you use them again for another batch? How long do unused vanilla beans keep? How long will the homemade vanilla keep? Thanks!

    [Reply]

  • Tyler

    posted on April 3, 2013 at 9:55 pm

    Does it require a glass container, or will another kind work (for example, metal, plastic, etc)? Also, I’m assuming the best temperature to store at during the six week process is right around room temp?

    [Reply]

  • Mrs G

    posted on May 1, 2013 at 3:14 pm

    I tried this recipe 7 weeks ago. My vanilla looks much lighter than the one on the picture, although it smells allright. Did I do something wrong?

    [Reply]

    Amy Reply:

    @Mrs G, I don’t know; how did you prepare your vanilla? It could just be the lighting in the photo. Does it taste like vanilla extract?

    [Reply]

    Mrs G Reply:

    @Amy,
    Yes, it smells and tastes nice. Only the colour is different. I’ve not yet used in baking, but I will definitely try it. Do you filter the vanilla seeds?

    [Reply]

  • Di

    posted on May 25, 2013 at 6:48 pm

    I came across your page as I was wondering a) what exactly is a sugar-free and alcohol-free vanilla extract and b) how to make a sugar-free and alcohol free vanilla extract after I saw a recipe that called for it in its ingredients.
    I have a bottle of vodka infusing with some vanilla beans in the bottom of my cupboard, so was wondering if this could be better…..

    From first year chemistry, glycerine is also known as glycerol, which is in fact a sugar alcohol! Which is rather ironic don’t you think?

    [Reply]

    Amy Reply:

    @Di, I like this much better because there’s no alcohol after taste.

    [Reply]

  • Ottilia

    posted on June 16, 2013 at 7:57 pm

    I knew only the recipe with vodka but was reluctant to make it because of the alcohol. A few things I’m not sure about…do you have to shake the bottle on a regular base during the 6 weeks? While using the vanilla extract, do you keep refilling the bottle with vegetable glycerine and beans or do you make a new batch after you used it up? In the latter, do you reuse the beans or do you take fresh beans for each batch? Hope you don’t all these questions…

    [Reply]

  • Lyn

    posted on July 4, 2013 at 4:36 pm

    I’m very interested in doing this. I first had alcohol-free vanilla in Granada and it was absolutely heavenly. Since then, I’ve bought it from Mexico: once it was delicious, twice it had an odd flavor. So, I’m wondering if the difference was in the beans, and how to know whether the beans will be the right flavor, or if there is something else that would cause the various flavors. What is the best time of the year to get a good price on beans? Thanks so much.

    [Reply]

    Amy Reply:

    @Lyn, There is a link in the recipe to the beans I use. They’re a great price and the quality is good too. I have no idea about the vanilla you bought from Mexico. Have fun! I love making vanilla.

    [Reply]

  • Miss Tori

    posted on July 19, 2013 at 11:01 am

    In reading the reviews of the vegetable glycerine you recommend, I came across this one: “I really like this as a sweetener. It works well to add sweetness to homemade peanut butter, coffee, hot cocoa, yogurt, etc. It doesn’t have a strong aftertaste, either. The only drawback is that it’s not very good in large amounts, or in baked goods. It breaks down in the heat of the oven.”

    Have you found this to be the case when you use your vanilla extract, that it doesn’t do well in your baked goods? I’m curious to know, as I want to make some alcohol free extract for my older sister who is a breast cancer survivor/celiac, and is very intolerant to alcohol.

    Thanks!

    [Reply]

    Amy Reply:

    @Miss Tori, No, it works great. If you look at store-bought sugar-free, alcohol-free vanilla extract it uses vegetable glycerine as the base. I am not sure what the reviewer is referring to but it sounds like they’re saying vegetable glycerine doesn’t work as a sweetener when baked.

    [Reply]

  • Elaine

    posted on August 13, 2013 at 3:31 pm

    Thanks for this. I do have a question, though: isn’t glycerin a form of sugar?

    [Reply]

    Amy Reply:

    @Elaine, It’s not the same as sugar though it does have a sweet flavor. You might read this:

    http://www.globalhealingcenter.com/natural-health/what-is-vegetable-glycerin/

    [Reply]

    Laura Reply:

    I didn’t read the above link but mine is VERY sweet and our recipe has water in it (cheaper but maybe it takes longer that way?). We start using ours after about a month. I guess if we let it sit longer it would be stronger and we’d get less sugar/glycerine. I have used glycerine I ordered from frontier (their brand?) and some I order from Azure standard, who I trust.

    [Reply]

  • AY

    posted on August 18, 2013 at 4:25 am

    Thanks for the recipe. In other sites they include 25% – 40% water with the glycerin to extract the vanilla. So Im wondering is their a difference between using water or only glycerin?

    [Reply]

    Amy Reply:

    @AY, I only use vegetable glycerine. I am not sure what the benefit of using water would be.

    [Reply]

  • Kassia

    posted on September 28, 2013 at 1:53 pm

    I made this last year and it was great! I am planning on making it again soon, but I was wondering if you have made any other extracts with glycerin? I am thinking of making lemon and/or almond, but I wasn’t sure if it would work?

    [Reply]

    Amy Reply:

    @Kassia, I haven’t tried it but you might be on to something….let me know how it goes.

    [Reply]

    Annie Reply:

    I started making an alcohol-free Ginger extract and I’m pretty hooked on it.

    I use dried ginger root from the bulk herb section of my co-op and infuse it into the glycerin, just as you all have done with the vanilla.

    I use it medicinally (digestive aid, anti-inflammatory) in small doses by itself or in a gingery Apple Cider Vinegar drink.

    My absolute favorite thing to do, though, is to make a refreshing Sugar-free Ginger Beer:

    1Tbs Ginger Extract
    8oz Sparkling Mineral Water
    Splash of lime or pineapple juice (optional)

    I am not a baker but I don’t see any reason why it couldn’t be used for Gingery Baked Goods also!

    [Reply]

    Kathy Reply:

    Can you share your ginger infused glycerin recipe? It sounds divine!!

  • Lindsay

    posted on November 3, 2013 at 1:10 pm

    Hello. Thanks for this recipe! Do you find that your homemade version is sweet? Thank you!

    [Reply]

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  • Andrew

    posted on December 28, 2013 at 3:51 pm

    Isn’t vegetable glycerine a sugar-alcohol compound? How is it sugar and alcohol free…?

    [Reply]

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