On Tuesday we talked about how to make vanilla extract. If you read through that article before you make the recipe below, it features a few ideas/tips for making extracts that you may find helpful. 🙂
Today I’m going to keep it short’n’sweet and show you how I adapt that recipe for a rum/vanilla extract.
The vanilla version uses vodka as a base. This uses rum. Simples!
Vanilla Rum Extract
Gather Your Goodies
2 Vanilla Pods
1 Cup Rum
It’s Action Time!
Cut your vanilla pods into two. (I used an extra pod for this version.)
Split them down the centre and remove the seeds. (Don’t worry about leaving some remaining.)
Pour in the rum.
Clamp down your lid and leave in a warm room. 68 – 75 degrees Fahrenheit is great. Hotter is fine too.
In the U.S. I see them referred to as Fido jars more often than clamp down. Here’s a link to some that Crate and Barrel stock:
(Awww, Crate and Barrel. I visited that store a few years ago when I spent a couple of amazing, fun, long week-ends in Manhatten, tripping in from Long Island. Happy days ..)
http://www.crateandbarrel.com/fido-jars-with-clamp-lids/f33489
Ooh, Really?!
- Fermenting is faster the warmer the room. That can be useful or it can be a hindrance, depending on what you’re fermenting and how often you check your ferments!
- Ferments need more of an eye on them in a warm environment generally, although don’t worry with this one. It should chug along nicely at any old temperature, so I’ve found to date! Remember, the cooler the room, the slower the fermentation. You can even use an airing cupboard. If you do, I suggest putting jars on a tray with a lip, so any leakages don’t spoil your laundry!
- The flavour infused into this extract is much milder than vanilla with vodka. The rum is warm and heady, with a light bottom note of vanilla. This still leaves room for a definitive, albeit subtle vanilla aftertaste. If you’d prefer the vanilla to the fore, add a few seeds.
- My feeling on the above is that you can always add vanilla powder to a recipe in addition to the vanilla rum, to up the flavour. You can add as you taste when making recipes. You can’t take away. That’s why I’ve kept this extract subtle.
- Taste whenever the fancy takes you, to keep an eye on the infusion. If you feel it’s strong enough you can remove seeds/pods. I’ve left mine in, it’s month 6 and the extract still tastes great!
- ‘They’ say that extracts can last 6-12 months. I haven’t had mine long enough to confirm this, although suspect, if you remove the pods at some point, they could last longer.
- Another idea for you:
- I used a lot of this pot at Christmas, making rum truffles, so I simply topped up the jar with more rum. Once you have a ferment like this going, there’s no reason to start another.
- You can just remove pods, add new ones; add more seeds.
- Play around with it.
- If the rum becomes too infused with vanilla, you could add more rum to dilute the flavour, or add water. (I personally wouldn’t do that latter, but some people do use water.)
- This isn’t a formula. Be relaxed and enjoy making the flavour to suit YOU!
See you Monday. Have a top week-end!
How would YOU use rum extract in your food? 🙂
