Comments on: Vanilla Extract Alcohol Content

By: Lone Goose Bakery

Lone Goose Bakery — Thu, 01 May 2025 04:09:25 +0000

In reply to T.Bick. Makes sense, thanks for the comment!

By: T.Bick

T.Bick — Wed, 30 Apr 2025 06:14:15 +0000

I find that 70 proof(35abv)makes a much better extract than higher proofs.It is much smoother taste more of vanilla than alcohol.

By: Lone Goose Bakery

Lone Goose Bakery — Sat, 17 Jul 2021 03:48:34 +0000

In reply to Justine Cromwell. Great question Justine! I actually just read a 1992 USDA article that analyzed the amount of alcohol that evaporates during cooking vs baking. The conclusion was that baking caused more to evaporate than flaming, but it mostly depends on the temperature and amount of time the alcohol is heated. Baking @ 375 F for 25 minutes resulted in an alcohol reduction of ~50%. Since most recipes call for a minimal amount of vanilla extract spread throughout, alcohol per serving would be extremely small.

By: Justine Cromwell

Justine Cromwell — Sat, 17 Jul 2021 03:36:47 +0000

Does the alcohol burn off during baking?

By: Lone Goose Bakery

Lone Goose Bakery — Tue, 06 Jul 2021 13:28:43 +0000

In reply to Brandy Shell (verified user). Thanks for reaching out Brandy, and we will keep writing!

By: Brandy Shell (verified user)

Brandy Shell (verified user) — Mon, 05 Jul 2021 06:38:57 +0000

I had no idea about all of the requirements for vanilla extract, who would’ve thought?!?

I always thought that baking burned off all of the alcohol, and this is very interesting. The amount of detail and research you do is amazing, keep up the good work.