Showing posts sorted by relevance for query vanilla extract. Sort by date Show all posts
Showing posts sorted by relevance for query vanilla extract. Sort by date Show all posts
One thing which I have always wanted to try doing it to make my own Vanilla Extract. When I was staying at my sisters right after I moved back to Canada she had her own homemade Vanilla Extract and I enjoyed using it when I was baking at hers.
Homemade Vanilla extract tastes a bazillion times better than store bought and contains only two simple ingredients. Alcohol (Vodka) and Vanilla Beans. It does require some time to make it however. You can have it ready to use in as few as 8 weeks, but trust me when I tell you that if you leave it for four to six months you will be rewarded with the best vanilla extract ever. It is truly worth the wait.
I started making mine last year before Christmas. I am not a person who goes into the Liquor store at all so I gave my sister the money to go in and get me a pint of best quality Vodka.
One thing I liked about the U.K. was that alcohol was sold in the grocery stores. You could pick up whatever you wanted right along with your groceries. It was very convenient. Here in Canada you need to go to a dedicated store and they are all Government run.
I used to keep an assortment of good wines for cooking and some spirits as well as liquors all for cooking purposes when I was in the U.K. They are much more difficult to procure here.
Pure Vanilla extract is an essential in the home bakers store cupboard. I never use artificial these days, although I might have done so when I was younger. Truth be told however, there is no comparison when it comes to flavor. The real deal makes a whole world of difference.
It can be quite expensive however. I bought a bottle from Amazon when I first moved back. I bought a one liter bottle of Totonics Mexican Vanilla for $59. I have my doubts as to whether it was pure vanilla extract or not. It said on the bottle that it contained Vanilla Bean Extract, and I did not have any problems with the flavor of it. I really wanted to make my own however.
WHAT YOU NEED TO MAKE HOMEMADE VANILLA EXTRACT
Basically you only need two ingredients. A good alcohol and some quality vanilla beans.
Grey Goose Vodka is supposed to be the best vodka to use. That was not available here where I live so I got the next best thing which was Smirnoff. You can also use other alcohols from what I have read. The criteria is that it be at least 80 proof. A good bourbon would be lovely, as would brandy or rum.
Vanilla beans. Yes, you can buy vanilla beans at the grocery store, but they are rather pricey in comparison to buying them online. Sometimes you can join a Vanilla Bean co-op. Then you can order vanilla beans as a group for a much lower price. You do have to wait however until everyone is wanting to put in an order.
I bought my Vanilla Beans online. Here are some of the options available. Both have unique qualities
Tahitian vanilla beans - Tahitian Vanilla is much more rare and comes from the Oceana, a cluster of Islands in the Pacific ocean. Tahitian vanilla beans have a much more delicate flavor than Madagascar beans. Tahitian vanilla beans have light floral overtones, rather than being sweet and strong.
It all depends on how you plan on using them. For baking purposes I recommend the Madagascar beans. The vanilla beans in the above photograph (from Shutterstock) are an example of Vanilla beans you do not want to buy. These look dry and brittle. A good vanilla bean should be pliable and not brittle and have a bit of a shine to it. If they look like the beans in the above photograph, do NOT buy them.
You can make Vanilla Extract using as few as six vanilla pods. Added to 1 cup of alcohol they will yield you 1 cup of vanilla extract, which ounce for ounce is going to be a lot cheaper (and better tasting) than any artificial vanilla you can buy at the shops!
You can also reuse the vanilla pods to make more vanilla extract after you have finished making your first batch, which is what I am doing now. My first batch it on the right up there. You can see how dark and rich it is. I used 10 vanilla beans, cut in half and split.
On the left is the batch I just started. I removed my beans from the first pot and added them to a second one and poured in more vodka to cover.
Using the larger amount of vanilla beans results in what is known as Double fold vanilla and that is what I made. Single fold vanilla uses fewer beans. The double fold however has a much deeper and richer flavor.
You can also just keep the same jar of vanilla and add alcohol to the jar as you use it, creating an endless supply of vanilla extract. Obviously, however, it will get weaker as time goes by and all of the flavor is leached from your beans.
Another thing you can do with the spent pods is to make vanilla sugar with it. Just remove them from the jar of vanilla extract and leave them to dry overnight. Add them to your bag of sugar and massage them into the sugar, repeating every day until the beans are completely dry.
I usually keep a fresh split vanilla bean in my sugar container anyways. It is great for baking with, or stirring into hot drinks, sprinkling over fresh berries, or even over your morning bowl of oats.
Here is another view of the extract that I just started using the same beans from my first batch. They had only been in the jar for a couple of minutes and you can already see the change in color happening.
Homemade vanilla extract really is lovely. You get a quality really well flavored extract that is filled with lots of lovely bits of the vanilla caviar. (The seeds.) Once you start to make your own I guarantee you will be wanting to do it all the time!
Once you have made your own vanilla extract (remember to wait six to eight months for really pukka extract!) you will be able to use it in any number of ways. Here are some of my favorite "Vanilla" makes and bakes!
RHUBARB, VANILLA & CARDAMOM JAM - This small batch jam is a delicious trinity of good taste! The vanilla in this jam adds a beautiful aroma and flavor which goes very well with the flavor of the fruit, and actually enhances it. Cardamom adds an additional flavor note. There is just a small amount, only enough to give a hint of warmth and additional fragrance. It lends a gentle almost citrus-like note which goes so very well with the rhubarb.
CLASSIC VANILLA PUDDING - I know I am boring, but vanilla is my favorite flavor of pudding, rather than butterscotch or chocolate. Rich and creamy this is fabulous chilled overnight and served in tiny pots with a nice dollop of whipped cream on top. Pure comfort.
BEST VANILLA CUPCAKES -These cupcakes are moist and delicious, due to the use of yogurt in the batter. They are finished with a lush buttercream. The two together are amazing!
Yield: 1 cup (240ml)
Homemade Vanilla Extract
Prep time: 10 MinTotal time: 10 Min
Fabulously wonderfully fragrant. This will add a beautiful note to all of your vanilla needs! For optimal flavor do leave to sit for six to eight months before using.
Ingredients
- 6 good quality vanilla beans (if you want a deeper, Double Fold quality vanilla flavor you can use 8 to 10)
- 1 cup (8 ounces/240ml) good quality alcohol (80 proof) (Vodka, brandy, bourbon, rum etc.)
- a half pint sterile canning jar with a tight lid
Instructions
- Cut your vanilla beans in half and then cut a slit down the side of each bean. Pack the beans into the clean jar.
- Pour the alcohol over top of the beans to cover them completely. Screw the lid on tightly and give the jar a good shake.
- Store in a dark cool place for at least eight weeks, but preferably six to 8 months! Give the jar a good shake every now and then, at least once every couple of weeks.
- Unused, aged vanilla will keep for several years, especially if the beans are kept totally submerged.
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There are some recipes that are just great. You can try to play around with them, or look for something better . . . but you always find yourself coming back to the original because you just can't get any better than that which was great to begin with.
That's what this recipe for peanut butter and chocolate sauce is like. Good, better, best. This is a solid recipe which works every time, always tastes delicious and is very versatile . . .
As a sauce for on top of fudge cakes, or brownies . . . ice cream, etc.
Heck . . . I've been known to just sit down and eat the sauce with nothing else, it's that good. Seriously. Solid, don't fool with it, basic . . . good. You can't do much better than that.
*Peanut Butter and Chocolate Sauce*
Makes about 2 cups
It's the same as my basic chocolate sauce recipe, except I have substituted peanut butter for the butter. No fooling. Good stuff for those who don't like peanut butter with their chocolate. I know . . . hard to believe, but . . . it does happen.
*Basic Chocolate Sauce*
Makes about 2 cupsOh, and if you wanted to cut down on the calories a bit you can use non fat evaporated milk, undiluted instead of the cream. Just saying is all. I like to use Lindt dark chocolate for this or Valhrona if I can get it.
I like to use pure vanilla for all of my baking. I happen to be one of those people who think it is worth the extra expense of using the real thing. There is just no comparison. Yes . . . I am a vanilla snob. That's why I was really pleased recently to receive some vanilla products from Taylor &Colledge! I received a lovely box containing some Vanilla Bean Dusting Sugar, Vanilla Bean Paste, Vanilla Beans, Pur Vanilla Bean Extract and their newest innovation a Vanilla Bean Grinder.
The revolutionary Vanilla Bean Grinder is
adjustable, supports either a coarse or fine grind, and contains approximately
three whole pure vanilla beans. It is perfect for adding a hint of the finest
Vanilla to savoury and sweet dishes, baked treats and drinks, and – like all of
the other products in the Taylor & Colledge range – is available now in
Waitrose (RSP: £5.99, 12g).
“Our innovative, Vanilla Bean Grinder is the first
home baking ingredient and Vanilla condiment of its kind,” says Taylor &
Colledge MD Sam Himstedt, a member of the family that owns Taylor &
Colledge.
We have been sourcing the finest Vanilla from
around the globe for more than 100 years and our new grinder is the latest in a
long line of Vanilla innovation that we have introduced to the world in that
time.
Amazingly for such a high quality range of
ingredients, we have always been able to ensure we are extremely competitive, while
at the same time remaining true to our long-held commitment to ethical
sourcing, fair trade and sustainable packaging.”
The new Taylor & Colledge Organic Vanilla
Bean Grinder joins Taylor & Colledge’s other fine vanilla products in
Waitrose, including its Vanilla Bean Paste (RSP: £4.19, 65g jar); Vanilla Bean Extract (RSP: £3.69, 100ml
bottle), Vanilla Bean Dusting Sugar (£2.99, 100g shaker); and Organic Vanilla
Bean Pods (£3.89, 10g tube).
You can look for more than a few treats in this coming week using this lovely line of Vanilla Products.
Prior to Christmas I was sent the nicest cookbook to review. It is called Pure Vanilla by Shauna Sever, of the popular dessert blog, Piece of Cake. I just love Vanilla. If you were to ask me what is my favourite flavour of ice cream, I would say Vanilla Bean . . . I just love the one which is filled with lots of flecks of vanilla. I love Vanilla anything and so I was really happy to get this cookbook.
This really is a beautiful book, just filled with everything you could ever possibly want to know about this most favourite of flavours . . . from it's history and origins, the many kinds of vanilla which are available, how to make your own extracts and liquers, to how to substitute the different varieties for each other in recipes.
And what a fabulous lot of recipes there are!! Sorted into 6 chapters:
1. Breakfasts (Honey Vanilla Granola Clusters, Vanilla Stewed Fruit, Light, Crisp Vanilla Waffles, to name just a few of the 15 Breakfast recipes on offer)
2. Cake and Pies (11 delicious recipes including Vanilla Cloud Cake, Twinkie Bundt Cake, Tres Leches Cake. etc.)
3. Cookies and Bars (Big soft Frosted Vanilla Sugar Cookies, Mini Vanilla Eclairs, Salted Vanilla Chip Oatmeal Cookies along with 12 tasty other recipes.)
4. Candies and Confections ( 12 scrummy recipes including Vanilla Lollipops, Golden Pear-Vanilla Jam, Vanilla Butter Mints, Vanilla Bean Sea Salt Caramels) There is also a Throw a Vanilla Tasting Party section in this chapter.
5. Custards and Creams (Creamy Vanilla Rice Pudding, Folating Islands, Favourite Vanilla Ice Cream, Coconut and Vanilla Bean Ice Pops . . . just four of the 19 recipes on offer in this tasty chapter.)
6. Drinks (Vanilla Italian Soda, Vanilla Almond Milk, Malted White Hot Chocolate, etc. 9 recipes in total.)
As well, there is a very well written resource section and a handy dandy Vanilla Lover's Cheat Sheet just inside the cover.
It is well written and beautifully photographed. (photographs by Leigh Beisch) and very adaptable to use in the UK, with the exception of very few ingredients which would be difficult to obtain. A lot of times these American Cookbooks ask for a lot of ingredients we just can't get over here, or are unable to find suitable substitutes for. Happy to say that is not the case with this book.
Today I decided to treat Todd and myself to a nice hot drink from the book . . . Malted White Hot Chocolate. This is the picture from the book, along with homemade Vanilla Marshmallows on top . . .
It looked really tasty, and it's been really cold and windy and wet today . . . perfect hot drink weather.
Mine turned out just lovely. I was able to make it low fat as well, by changing some of the higher fat ingredients for low fat ingredients and it was absolutely gorgeous! We loved it! I also made a few other recipes before Christmas from it (Vanilla Creme Cookie Sandwiches, Cherry Vanilla Shortbread Cake Squares, and Ultimate Vanilla Cupcakes), but I can't find my photos for them! They were all fabulous recipes though!
All in all I would highly recommend this book, giving it a resounding 10 out of 10! If Vanilla is one of your favourite flavours as it is mine, you will just LOVE LOVE this book!
*Malted White Hot Chocolate*
Serves 2
Printable Recipe
Oh my goodness. This is decadently delicious. You can make it lower in fat though by using 2%milk and low fat evaporated milk instead of the half and half cream as well as using light malted milk powder. I did and it was still fabulous!
1 cup whole milk (I used 2% milk, 250ml)
1 cup half and half (I used low fat evaporated milk, 250ml)
3 ounces white chocolate, chopped
1/8 tsp salt
1/4 cup malted milk powder (I used 2 dessertspoons of Horlicks light)
1 tsp pure Vanilla extract or Vanilla bean paste (I used the paste)
Mini marshmallows optional
Combine the milk, half and half, white chocolate bits and salt in a medium saucepan. Stir and heat over medium heat until the chocolate is melted and the mixture is become just hot to the touch. Transfer the mixture to a blender and add the malted milk powder. Cover tightly and blend for 60 seconds. Pour the mixture back into the saucepan and reheat just until hot. Do NOT let it boil. Stir in the vanilla extract or vanilla bean paste and serve immediately, with or without some marshmallows on top
PURE VANILLA
irresistible recipes and essential techniques
by Shauna Sever
- ISBN:9781594745966
- Book Dimensions:7½ x 8½
- Page Count:180
- Release Date:November 6, 2012
- Book Price:$22.95/£15.99 UKPublished by Quirk Books.Many thanks to Mat from PGUK and Quirk Books for having sent me my review copy.
I was having my family over for supper on Sunday afternoon. Usually, we all gather at my sister's table, but this week I thought that I would give her a week off. I had bought one of those President's Choice Holiday Feast Turkey (and fixings) pie that I wanted to cook and to try. My sister had had one and she said it was really good.
I love pie and I love turkey pie. I just cannot eat a full sized one all by myself, so what better excuse to have the family over than to buy and bake one to share! So, this is what I did.
We enjoyed this with some scalloped potatoes and green beans on the side. I wanted something special for dessert and happened upon this delicious cake recipe by Christina Lane.
I decided her delicious looking vanilla cake, sized perfectly for the smaller family would be the perfect dessert for us to enjoy! I did make a few alterations.
First, I used buttermilk. (If you don't have buttermilk, I have found the BEST substitution is to whisk together equal parts of full fat yogurt and full fat milk.)
Second, I did not use the full whack of vanilla extract that she used in either her cake or her buttercream. I felt it was simply too much, and I didn't want the flavor of the vanilla to overwhelm the cake. This was a smart move on my part as what I used was just enough.
Third, I did not pipe rosettes of buttercream around the side of the cake. I am not a great piper and know my limitations. I opted instead to scatter a few pretty sprinkles over top of the cake to pretty it up.
All good calls on my part. This is quite simply one of the most delicious vanilla cakes I have ever eaten. Moist and delicious without going over the top.
WHAT YOU NEED TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Just a few simple ingredients and not a lot of any of them. Make sure all of your ingredients are at room temperature before beginning.
For the Cake:
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 3/4 cup (94g) all-purpose plain flour
- 1/4 tsp baking soda
- 6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
You will need a six inch round cake tin to bake this cake. This is the cake tin I use. I actually have three of them. They are invaluable when you want to make a single, double or triple layer cake of a smaller size.
They are made of heavy-duty anodized aluminum and are non-stick as well. (So long as you don't wash them in the dish washer, and I don't.)
I use the baking parchment that I get at Costco. It is cheaper in the long run to buy it in a large package if you do a lot of baking like I do.
I get my cake sprinkles at Sweetpolita. They have a large assortment of cake sprinkles and decorations to suit any occasion and they are excellent quality in my opinion.
As always, I use salted butter, it is the only butter I keep in the house. I just cut back on the salt in any recipe I am using. In this case I did not add any salt at all.
I use pure vanilla extract. In fact, I have my own homemade vanilla which I use. Its lovely.
No need to sift your flour. Just measure it out and whisk it together with the soda and salt, (if using.) To measure the flour, spoon it into your measuring cup and then level it off with a flat edge.
I do use free range, free run, organic eggs, but that is a personal preference and has no bearing on the recipe or its results.
HOW TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Nothing could be simpler. Yes, please do make sure your ingredients are at room temperature for the best results possible! Also do not overbeat the cake but do make sure it is smooth.
Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
Whisk the flour and soda together with the salt. Set aside.
Measure out the buttermilk for the cake. Set aside.
Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
Spread in the prepared baking tin, smoothing the top over.
Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
Sprinkle cake sprinkles over top if desired to decorate.
This is probably the most delicious vanilla cake I have ever baked. The cake itself is moist and delicious and loaded with flavor. That frosting is amazing. Not overly sweet. Usually, I am not overly fond of a frosting loaded cake, but I highly approve of this one!
If you are looking for a simple yet delicious cake to serve, I highly recommend this one. It's simply fabulous!
Smaller cakes make the perfect dessert for the smaller family, or even for a larger family that doesn't want a lot of leftovers. Here are a few more of my favorite smaller cakes that I think you might also like!
SMALL CARROT CAKE -Moist, spicy and delicious with a lush buttercream/cream cheese frosting. Prep time includes time to make the frosting. The time required for the cake to cool before frosting is not reflected in the recipe. This cake is every bit as delicious as its full-sized counterpart!
SMALL CHOCOLATE LAYER CAKE - What you have here is a small, yet indulgent chocolate layer cake, rich dense and moist, slathered and filled with a creamy, decadent chocolate buttercream frosting. This is a chocolate cake lover's dream with layers that melt in the mouth and a frosting that is as rich and smooth as silk! Why should only larger groups and gatherings get to enjoy delicious chocolate cakes?
Yield: one six-inch cake
Vanilla Buttermilk Cake (small batch)
Prep time: 10 MinCook time: 39 MinTotal time: 49 Min
A smaller sized vanilla cake which is exceptionally delicious. Do make the buttercream icing as well. You won't regret it.
Ingredients
For the Cake:
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 1/4 tsp baking soda
- 3/4 cup (94g) all-purpose plain flour
- 6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
Instructions
- Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
- Whisk the flour and soda together with the salt. Set aside.
- Measure out the buttermilk for the cake. Set aside.
- Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
- Spread in the prepared baking tin, smoothing the top over.
- Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
- Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
- To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
- Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
- Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
- Sprinkle cake sprinkles over top if desired to decorate.
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I had a tub of Vanilla Yogurt that needed using up yesterday and so I decided to bake it into a cake. A home must have a cake in it don't you think??? We were out of cake, so what's a gal to do but bake one!
I was recently sent a lovely selection of the Nielsen Massey flavored extracts to use in my baking. I have long been a fan of their Vanilla extract. It's one of my favorites and it's been nice trying out some of the other flavours such as the Lemon, Peppermint, Almond and Chocolate! I decided to make some waffles using the chocolate and vanilla flavors, along with a salted caramel sauce, also using the vanilla.
This is just my regular waffle recipe with a few additions. One this lovely Nielsen Massey Chocolate extract, to give it a bit of chocolate ooomph! And some pure chocolate chips. I used my heart shaped waffle iron because I was making these for my sweetie pie and I do like to remind him of how much I love him every chance I get!
These are the perfect waffle. Crisp and light, slightly moist. The chocolate chips melted perfectly into them . . . kind of making them taste like big crisp buttery chocolate chip cookies, except better . . . because they're waffles.
The salted caramel sauce was the perfect go with . . . sweet and a little bit salty and oh so caramel rich. Chocolate and salted caramel . . . the perfect combination.
Just look at how it hugs all those crisp little waffle nooks and crannies . . . crevices and corners . . . deliciously oozing over that buttery goodness . . .
The most difficult part was in trying to decide if these were breakfast or dessert??? With just the caramel sauce . . . breakfast . . .
A bit of squirty cream and they became dessert. Breakfast or dessert . . . hmmm . . . the choice is yours! I loved them both ways! But then again . . . I am somewhat of a glutton. Good thing this is a once in a blue moon treat!
*Chocolate Chip Waffles with a Salted Caramel Sauce*
Serves 6
Breakfast or dessert? You decide!
For the Waffles:
245g of plain flour (1 3/4 cup)
1 tsp baking powder
1/4 tsp salt
2 large free range egg yolks, beaten
405ml of milk (1 3/4 cup)
115ml of sunflower oil (1/2 cup)
2 large free range egg whites
1/2 tsp vanilla extract
1/2 tsp chocolate extract
100g chocolate chips (9 TBS)
For the sauce:
200g soft light brown sugar (1 cup packed)
115 ml single cream (1/2 cup half and half)
4 TBS butter
1 TBS vanilla extract
1 1/2 tsp fleur de sel
You may also need:
icing sugar to dust
whipped cream to serve
Make the waffle batter. Whisk the flour, baking powder and salt together in a bowl along with the chocolate chips. Whisk the egg yolks, vanilla, chocolate extract, milk and oil together. Add all at once to the dry mixture. Stir just to combine. It will be lumpy. Whisk the egg whites until stiff peaks form. Fold them into the batter, taking care not to over work it. Some egg white streaks should remain.
Whisk the brown sugar, cream and butter together in a heavy bottomed saucepan over medium low heat. Whisk constantly for about six minutes, until the sugar and butter have melted and the mixture has thickened somewhat. Whisk in the vanilla and salt. Keep warm while you bake the waffles.
Heat your waffle iron according to the directions with your machine. Spoon the batter onto the machine, taking care not to overfill and making sure there are some chocolate chips in each waffle. Bake according to instructions with the machine. Keep the waffles warm in a slow oven in a single layer while you bake them all. (This helps to keep them crisp. If you stack them they will become soggy.)
Dust with icing sugar and serve with the salted caramel sauce and with or without whipped cream. The choice is yours to make!
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Nielsen Massey Extracts and Flavorings are enjoyed by restaurant and bakery chefs, manufacturers of premium foods, gourmet food shops and grocers and discriminating home consumers looking to enhance their fine cooking and baking. Family owned and now being operated by a third generation of Nielsens they are available at fine shops all over the UK and throughout the world. They use the finest ingredients and methods to produce what I think is an excellent and quality product. I have long used their vanilla and am now a big fan of their other flavors as well. Watch this space!
Many thanks to Joanna for sending me this lovely selection and to Nielsen Massey.
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For more recipes and information check out their website.
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