Mother of Pearls & an Emerald

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The difference between Watkins Original Double-Strength Vanilla and Watkins Pure Madagascar Bourbon Vanilla April 15, 2008

Filed under: Products,Recipes — motherofpearls @ 8:43 pm
Tags: , ,

Recently, a good friend asked about the difference between our Watkins Double-Strength Vanilla and the Madagascar Bourbon Vanilla. Thanks, C, I learned something, too! 

First, a little background on Watkins Famous Vanilla. Vanilla is the most popular flavor in the world today, and few companies can claim a name association with vanilla like Watkins can. Having produced the world’s finest vanilla for more than 100 years, Watkins is recognized as the name in vanilla by hundreds of thousands of loyal customers. Our dedication to quality begins with buying only the finest vanilla beans.  The best vanilla beans in the world are those of the Bourbon variety-specifically those grown on the island of Madagascar off the coast of Africa. This labor-intensive crop is of such high quality that a single bean can retail for more than $3 (U.S.).

Although both contain real Madagascar Bourbon Vanilla extract, Watkins Original Double-Strength Vanilla is made with considerably less alcohol and is fortified with stabilizers which make it more effective for baking and freezing.

Watkins Pure Madagascar Bourbon Vanilla extract is better used in recipes that do not require baking or freezing, such as adding to whipped cream, butter, cereal, or a favorite beverage.

Lastly, let’s not leave out our Watkins Double Strength Imitation Clear Vanilla. For wedding cakes and other baked goods that need to be pure white, turn to the choice of professional bakers…our crystal-clear White Vanilla with all the bake-proof, freeze-proof, double-strength flavor of our famous Original Vanilla.

Another fun fact, did you know Watkins has sold nearly 13.5 million gallons of vanilla extract-enough to fill 17 olympic-sized swimming pools or fill a standard bathtub to the rim 213,682 times?!

Alright, it wouldn’t be right not to post a few tempting recipes now.

One of Watkins most requested recipes,

 Watkins Caramel Apple Dip

1 package – 8 oz cream cheese, softened
1/4 to 1/3 cup brown sugar
1 tsp Original Double-Strength Vanilla
1/2 tsp Caramel Extract
Apples or pears, cored and sliced

Blend first four ingredients using electric mixer. Use as a dip for apple slices. Makes 1 cup.

Watkins Vanilla Wafers

Cooking Spray
1 tbsp all-purpose flour
1/2 cup sugar
1/4 cup cornstarch
2 tbsp butter, melted
1 egg
2 tsp Original Double-Strength Vanilla
1/2 tsp Butter Extract
3/4 cup all-purpose flour
1/2 tsp Baking Powder
1/8 tsp salt

Preheat oven to 350ºF. Spray two large baking sheets with cooking spray. Sprinkle with 1 tbsp flour; set aside. Combine the sugar, cornstarch, margarine and extracts; mix well. Stir in flour, baking powder and salt; mix well. Drop dough by teaspoonfuls 2 inches apart on prepared baking sheets. Bake for 13 to 15 minutes or until lightly browned. Remove from pans and let cool on wire rack.  Makes 3 dozen, 2 per serving. 1 WW Point per serving.


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