Dairy Free Salted Caramel Ugandan Vanilla Extract

Ingredients

• 8 Ugandan vanilla beans, split
• 1 cup vodka (35-40% ABV) (240 ml)
• 0.33 cup salted caramel sauce (80 ml)

Instructions

1. 1. Flavor note: Add the salted caramel toward the end so it stays as distinct ribbons rather than blending in.
2. 2. Split each vanilla bean lengthwise with a sharp knife to expose the tiny seeds inside, leaving the two halves attached at one end.
3. 3. Place the beans in a clean glass jar and pour in the vodka until the beans are fully submerged.
4. 4. Seal the jar tightly and store it in a cool, dark cupboard away from sunlight.
5. 5. Shake the jar once a week and let it steep for at least 8 weeks; the liquid will darken to a deep amber as it develops. Longer steeping (6 months or more) yields richer flavor.
6. 6. Use as needed, topping up with a little vodka to keep the beans covered and extend the batch over time.