Hi Sassy, the FDA does have regulations for a higher proportion of vanilla to technically be considered vanilla extract, as we’ve noted in the article for accuracy. However, this is a method that we use in our own kitchens and felt it was worth sharing. We also encourage bakers to modify according to their own tastes and desires: they can use more vanilla, infuse longer, choose different alcohols, and more! We appreciate your willingness to share your knowledge and experience on this subject and are glad you've found a method that works well for you!

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