Watkins Pure Vanilla Extract, 16 Ounce

This is an excellent Vanilla Pure Extract. I use it in foods, drinks and so forth. I buy this Brand for the Value and great taste. I'll purchase again. I recommend this product.

Nice , smells very good the taste is light and flavourful worth the money You just need half of teaspoon

My wife has been using Watkins Pure Vanilla Extract for years. It is a good product and a good price. The product is consistent between quality and taste.

This is the best pure vanilla in the world. I have tried and used.

Excellent product!

My grandmother always used Watkins extracts. I'm 64 years old now and I'm just getting back to making my homemade vanilla. When prices skyrocketed a few years ago, I couldn't afford to keep making it. I needed some extract, so I bought 2 bottles of Watkins. It's been years since I bought it. The quality isn't quite what it was in bygone years, which is why I gave it only 4 stars. To be fair, you get a lot for the money. But, they're using alcohol that's low quality. Plus, I'm sure it isn't aged as long as they used to. The smell and taste of alcohol is almost overwhelming. By USDA mandate, vanilla extract must be made with a minimum ratio of 13.35 ounces beans/1 gallon of 35% (70 proof) alcohol. You can use more beans per gallon, which will increase the vanilla, but you can't use less than 13.35oz. They don't mandate how long the beans need to ferment, or which alcohol. I use vodka (cheaper than gin) when I make my extract. I use it because vodka and gin have the least odor and flavor. Plus, the longer you brew them, the less alcohol taste or smell. I soak my beans for a very minimum of 6 months. I've had some going for 3 years which is almost a thin syrup. If you're using the extract for anything that's cooked or baked, it's great; the alcohol is cooked off. If you're using it for something like homemade ice cream, the alcohol taste will be in the ice-cream. So, this is what I'm doing to correct it for uncooked use. You can heat the extract, not to exceed 170° F. Over 170° and you'll denature the vanilla. I heated the extract in a double-boiler to ~ 145-155° for a good 2+ hours. It evaporated some of the alcohol. Then, since I'm making vanilla anyway, I put it in with my extract, which sits on my counter, in a gallon sun tea jar with spout. It'll sit there for at least one more month. If you have the time, you can get a lot of the alcohol out, usually in 4 hours. Companies do this anyway to speed up the vanilla brewing process. You can simply use it, or keep it and allow it to mellow even more. There was a substantial difference after I heated it. The advantage of this is not only flavor, but concentration. I've made 4-fold vanilla in the past. I'd rate the Watkins after heating at around 1.5 fold, so you can reduce the amount used in recipes if you wish. You don't lose any vanilla, only the alcohol. Watkins has been around for a very long time. You really get a lot for the money. I just wish they aged it better. It's perfect for cooking, not so much for raw use.

Watkins was my Mom's favorite vanilla and I still use it 50 years later.

This was more expensive than other Vanilla I have bought. I tried it in brownies and WOW! Delicious! It was a more intense flavor! Use just what your recipe calls for. Use to much and it takes over!! Great value!