Rodelle Baker's Extract, 4 Oz

What a delicious difference this has made in my Italian baking love it

It’s not vanilla, but vanilla it’s in the ingredients. Since we’re staying home, we’ve been baking a lot and we ran out of vanilla. Why is vanilla so expensive!? Couldn’t get it any more, so I’m glad I found this alternative. It smells good, flavor seems to be good on baking goods, just don’t know how healthy the ingredients are but oh well.

The price is right -- and for a reason. Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. The top 3 ingredients are Water, Natural Flavors, Ethyl Alcohol. After that you get to Vanilla Extract. This is common or at least similar to what you find among most lower cost vanilla extract options. I'm not a vanilla aficionado so this gets the job done for my needs.

What’s not to like? My new perfume!Wonderfully sweet, complex & nuanced: a nice balance of vanilla (floral) and cacao (warm earthy fruit) and citrus (blossom and rind). Lovely in desserts, pastries. I doused my churro batter with this stuff, piped it into hot oil & served with fresh Raspberry sauce to dip...MmmmmmmNot “fake” or artificial (poisonous/metallic) smelling either. A very true nose of reality, not chemicals (if you know what I mean).

It was over priced for the lack of quality.

Good flavor, different, I think hard before using. Not good in some candy

Wonderful flavor and scent but too expensive!

Good addition, as long as there aren't other flavoring involved. Double strength option might be nice. I'll use baking emulsions, from now on.