The Binder Ladies were given the mentioned product(s) and possibly compensated for this post. All opinions are our own.
Holiday baking is in full swing! Whether you’re preparing pies for family gatherings, making gingerbread men cookies for Santa’s visit, or trying a new fudge recipe to offer friends, every recipe will have one thing in common: vanilla extract. It’s a staple in the kitchen and is used so often, wouldn’t you want to use a great quality vanilla extract?
Nielsen-Massey Vanillas offer something different than the average brands. They’ve been crafting the world’s finest vanillas since 1907 – wow! It was founded by Richard Massey, who partnered with Chatfield Nielsen, Sr. Since then, the company has been family owned, operated and run by third generation Nielsens. The entire family spent their lives learning, studying and researching the best methods to produce pure flavors of vanillas. This company really knows vanillas! They now distribute their products throughout the world to bakeries, grocers, gourmet food shops, bakery chefs, restaurants and, lucky for us, home consumers.
Nielsen Massey Vanillas are available in 2-, 4-, 8- and 32 ounce bottles. Plus, they are Kosher and Gluten-Free Certified as well as all-natural, allergen-free and GMO-Free.
I got to try out Nielsen-Massey Vanilla Extract. To be honest, I wasn’t expecting much. Vanilla is vanilla, right? Oh, how wrong I was! I never would have thought that there were different qualities of vanilla, and never expected the quality to make such an incredible difference in my baking. Most vanilla extracts have that metallic aftertaste – but not Nielsen-Massey. I tasted a dab of it and compared it to my name brand vanilla extract in my pantry. Nielsen-Massey was smoother, creamier and had zero metallic/fake aftertaste! I’m blown away.
When Nielsen-Massey says they have “unwavering quality standards,” they are NOT exaggerating. They use select vanilla beans and an exclusive cold extraction process. In fact, one tablespoon of their extract is equivalent to one vanilla bean. I really wish I could send this through your screen right now for you to smell and taste! This is literally the best vanilla extract I have ever used. I bake a lot – I’m making something sweet once a week in my house, and more during the holidays.
Last year, I made gingerbread fudge for a group of friends. They raved about it and said it was their favorite treat that season. This year for a party, I made the gingerbread fudge with Nielsen-Massey Vanilla Extract, and everyone told me that they don’t know what I did to the fudge this year, but it was even better than last year. That’s the Nielsen-Massey Vanilla Extract! That’s the difference it can make in your holiday baking!
Gingerbread Fudge with Nielsen-Massey Vanilla Extract
3 1/4 cups white chocolate chips
1/2 cup brown sugar (packed)
1/2 cup molasses
1/3 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon Nielsen-Massey Vanilla Extract
Line a 9×9 baking pan with wax paper or tin foil. Spray lightly with cooking spray, making sure to get the corners.
Place all ingredients except vanilla into a medium saucepan. Stir to mix and heat over medium-low heat. Stir continuously until it’s smooth and melted together nicely. Remove from heat and immediately add vanilla. Stir again until vanilla is completely mixed in. Pour into the baking pan and refrigerate until set. Top with sprinkles to make it festive and fun!
Once set, cut into small squares. This fudge is soft and very rich, so smaller squares will do the trick and put smiles on your guests faces!
Check out the Nielsen-Massey difference and some of their awesome recipes by visiting their: