Instructions: In a 3-cup glass container with a tight-fitting lid, combine the vanilla beans with the brandy. Cap and allow to sit at room temperature 3 weeks.

Remove the beans and strain liquid through a double layer of cheesecloth into a bowl, if necessary. In a medium saucepan, combine the water and sugar over medium heat.Bring to a boil, stirring constantly until sugar dissolves. Remove from heat and cool. Stir into vanilla mixture. Pour mixture into a bottle; cap and allow to sit at room temperature 1 month.

Yield: 2 cups of extract. Use as you would store bought vanilla.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.