Vanilla issues
What is the difference, if any, between vanilla extract in the little bottles and vanilla sold in 1-liter bottles in Mexico? –Rick Reynolds, Denver
That’s a simple question with a complicated answer. Here’s a quick lesson:
Vanilla extract is amber-colored and comes from vanilla beans, which are actually the fruit of an orchid that originated in Mexico, Central America and the Caribbean. Imitation vanilla flavoring, or artifical vanillin, is clear, a byproduct of the paper- making industry. Natural vanillin is derived from crystals that form on the outside of the vanilla bean.
Although the plant originated in Mexico, that country is now the source of giant bottles of artificial vanilla, many of which countain the carcinogen coumarin. You can find real Mexican vanilla, but it’s expensive. Look for bottles marked “coumarin-free” and buy from a reputable source.
Learn more at , and look for Fort Collins-made Rodelle organic, alcohol-free and Mexican-style vanillas at area grocery stores. –Kristen Browning-Blas
Best fudge ever?
I’m looking for the best fudge recipe I’ve ever had. The name is “Fool-Proof Fudge,” and it was published in The Denver Post in the ’60s, I believe. Some of the ingredients were miniature marshmallows, chocolate bits and condensed milk. –Claire Tulloh
I looked through the archives and could not find a “foolproof” fudge recipe. But I did find , and I know it’s good. It doesn’t call for vanilla, but you could add a teaspoon.
Kristen Browning-Blas, food editor
