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Almost nothing is more decadent than a perfect fudge. This easy-peasy recipe only requires a few simple steps, and you’ll be ready to indulge in no time! We’ve perfected this recipe with our authentic vanilla to boost the flavour profile. Ingredients 1-1/3 Cups Granulated Sugar 2 Tbsp Butter 1/2 Tsp Kosher Salt 2/3 Cup Evaporated Milk 1-1/2 Cups Semi-Sweet Chocolate Chips 5 oz Homemade Vanilla Bean Marshmallows (store bought works as well) 1/2 Cup Chopped Pecans 2 Tsp Madagascar Vanilla Extract INSTRUCTIONS Line and 8×8 Square pan with non-stick aluminum foil or parchment paper (If you use parchment paper lightly grease it with an oil spray) Step 1 Line and 8×8 Square pan with non-stick aluminum foil or parchment paper (If you use parchment paper lightly grease it with an oil spray) Step 2 In a heavy bottomed pot, combine sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly, and then keep boiling for 5 minutes. Step 3 Remove from heat and stir in remaining ingredients. Beat until the marshmallows are fully melted Step 4 Pour into prepared pan and let it sit for an hour or two before cutting.

Vanilla ice cream is one of the most classic frozen desserts there is. We love indulging in this creamy treat by itself, or paired with any delicious accompaniment (apple pie, anyone?). When you use vanilla beans sourced from some of the most incredible locales, it truly makes a difference in the overall taste. Not to brag…but you’ll seriously notice a whole new depth of flavour when you use vanilla beans from Vanilla Planet! We have perfected this ice ream recipe and is thrilled to share it with all of our amazing customers. What are you waiting for?! Delve into this ice cream recipe ASAP –you won’t regret it! Time PREP TIME – 35m CHILLING TIME – 6h 30m TOTAL TIME – 7h 5m Equipment Ice Cream Machine Ingredients 4 Egg Yolks 3/4 Cup Sugar 2 Ecuador Tahitensis Vanilla Beans 2 Cups Milk 2 Cups Heavy Whipping Cream INSTRUCTIONS Line and 8×8 Square pan with non-stick aluminum foil or parchment paper (If you use parchment paper lightly grease it with an oil spray) Step 1 In a medium bowl mix egg yolks and sugar until it forms light yellow ribbons when you lift your whisk. Step 2 To a medium pot add milk and cream and vanilla caviar or if using the pods, slit scrape the caviar into the pot of milk and cream and add in the scraped out pods as well. Step 3 Over medium-low heat bring to a simmer and simmer 7 min stirring frequently. Step 4 Remove from heat and let it sit 20 min. Step 5 Slowly whisk the still hot cream mixture into the egg yolk and sugar mixture. Pour it all back into the pot and heat over low while continually stirring slowly. Step 6 Cook until the mixture coats the back of a wooden spoon. Be careful NOT to boil this mixture while heating it! Step 7 Once it is thick, pour into a large clean bowl (use a 1 L glass Pyrex measuring cup) and refrigerate until the mixture is cold. This usually takes 6 hours or more. Step 8 Pour into your Ice Cream Machine and churn to manufacturers’ specified times. Approximately 22 to 25 min.

When you’re in need of a sweet liqueur, skip the store and make your own Kahlua! Using authentic vanilla to enhance the flavour (we recommend Uganda Vanilla), this recipe can be enjoyed on its own or mixed into other beverages and recipes. Ingredients 3 Cups Water 3/4 Cup Granulated Sugar 1-1/2 Cups Brown Sugar (Packed) 3-1/2 Tbsp Instant Espresso (I use Italian) 2 Beans Uganda Vanilla Beans 1 Tbsp Uganda Vanilla Extract 1/2 Cup Vodka (I use Skyy) 1-3/4 Cups Spiced Rum (Appleton Estate) INSTRUCTIONS Line and 8×8 Square pan with non-stick aluminum foil or parchment paper (If you use parchment paper lightly grease it with an oil spray) Step 1 Boil the water with the sugars and the vanilla bean on medium for approximately 25 minutes until the mixture reduces back to 3 cups.It will be slightly thickened. Step 2 Add the coffee granules and simmer for 5 minutes until dissolved it will be sort-of of silky in texture. Step 3 Remove from heat and allow to cool slightly for about 15 minutes; Meanwhile, combine the alcohols and add the vanilla extract to the alcohol mix. Step 4 Add alcohol mixture to the sweetened coffee mixture and place in a glass container with the vanilla beans. This will then need to be aged 2 to 4 weeks. After the aging period, you can bottle and gift, or enjoy it yourself! Notes This makes approximately 1250ml

Muffins make the ideal snack, breakfast, or dessert! And with muffins as tasty as these, you’ll want to eat them for all three. Do you have picky eaters in your house who don’t love veggies? This delicious muffin recipe incorporates zucchini, one of the best vegetables to bake with, and your kiddos and teens won’t even know it’s in there!   Ingredients 2 Cups AP flour 1/2 Tsp Baking Soda 1 Tsp Baking Powder (slightly heaped) 1 Tsp Cinnamon 3/4 Tsp Kosher Salt 1/2 Cup Granulated Sugar 1/2 Cup Brown Sugar (Packed) 2 large Eggs 1 Cup Butter (Melted) 1 Tbsp Vanilla Extract (Mexican goes great with Chocolate) 2 large Bananas mashed (overripe) 1.5 Cup Grated Zucchini 1 Cup Semi-sweet Chocolate Chips INSTRUCTIONS Step 1 Add muffin liners to a non-stick muffin pan and set aside. These are large muffins so the bigger the liner the better) Preheat your oven to 350F Step 2 In one bowl, sift the flour, baking soda, baking powder, cinnamon, and salt. Then, toss the chocolate chips in with this mixture so they get coated in flour (this helps them not sink to the bottom of the muffin). Step 3 In a large mixing bowl, mash the bananas and then add the sugar, melted butter, eggs, and vanilla and mix until well blended. Step 4 Add the dry mixture to the wet until just combined. Now, fold in the zucchini Step 5 Divide equally amongst the 12 muffin liners and bake for approximately 25 minutes. Test with a toothpick when they are out of the oven; There should be some crumbs but no wet batter.

Caramels are a tried-and-true favorite. If you’ve never made your own caramels, you are missing out! These incredible little treats area favourite of ours here at Vanilla Planet   Ingredients 2 Cups Granulated Sugar 1 Cup Packed Brown Sugar 1 Cup Dark Corn Syrup 1 Cup Heavy Whipping Cream (35%) 1 Cup Milk (I use 2%) 1 Cup Butter 1 Tsp Kosher Salt 1 Bean Madagascar Vanilla Caviar 2 Tsp Madagascar Vanilla Extract INSTRUCTIONS Step 1 Line a 9×9 pan with Non-stick aluminum foil or parchment. Lightly spray with oil so caramels are easy to remove. I love the non-stick aluminum foil for candy. Step 2 In a heavy bottomed s/s pot, add first 7 ingredients and over medium heat bring to a boil, only stirring once in a while. Insert a candy thermometer into the mixture and bring to 242F (soft caramels) or 248F for firmer caramels. Step 3 Quickly stir in the Vanilla caviar and extract, and pour into prepared pan before it starts to firm up, this happens fairly quickly don’t let it sit. Step 4 After 20 min, lightly score with a sharp knife where you will want to cut them once they are cool. Once cool lightly oil a chefs knife and cut into small pieces. I wrap each piece in waxed paper. Enjoy! These are great additioins to gift boxes and trays of goodies.

These are a traditional Newfoundland style Orange tea bun with a Vanilla twist. When the citrus notes of Mandarin orange mingle with fragrant, rich vanilla, magic is made! This flavour combo is perfect in these fluffy tea buns. Hosting a brunch? Need a treat or snack that isn’t overly sweet? Our tea buns will be your new go-to! Easy to whip up and as delicious as can be, these are versatile and can be eaten with virtually any meal – or as a snack all on their own. We highly recommend topping these with our homemade honey butter, which takes them from great to incredible!!You and your guests won’t be able to resist these pillowy tea buns.   Ingredients 4 Cups All Purpose Flour 1.5 TBSP Baking Powder 3/4 Cup Sugar 3/4 Cup Fine Unsweetened Coconut 1-1/2 Tsp Salt 1 Cup Butter 1 Can Mandarin Orange Segments in Light Juice 1/2 Cup Milk 2 Large Eggs 2 Beans Caviar from Papua New Guinea Vanilla Beans 1 Cup Dried Fruit (Optional) INSTRUCTIONS Step 1 Preheat oven to 350F. Step 2 Combine flour, sugar, coconut, baking powder, and salt in a large bowl and blend together with a whisk. Step 3 In a separate bowl add oranges and syrup (breaking them into small pieces with your hands), milk, eggs, and vanilla, mix well. Step 4 Add wet into dry ingredients and add dried fruit if using. Step 5 Drop by heaping spoon full on parchment lined sheet pans. Step 6 Bake 15-19 min until barely golden and a toothpick comes out clean. Step 7 Serve with Vanilla-Honey Butter.

Just picture it: warm buns fresh out of the oven, smothered in homemade honey butter. Is your mouthwatering yet?! Honey butter is the perfect finishing touch on a wide variety of delicious recipes. It can be used on buns, pancakes, cornbread, and so many other yummy foods. If you’ve ever had honey butter in a restaurant or café, and thought you’d never be able to recreate it – think again! This honey butter recipe is extremely simple and straightforward. You’ll be making it constantly once you taste how amazing it is! While some honey butter recipes don’t include vanilla, at Vanilla Planet, of course we had to incorporate it! Authentic vanilla gives honey butter an extra depth of flavour and subtle sweetness. You will want to eat it all on its own! Equipment Food Processor, or Mixer Ingredients 1-1/2 Cups Softened Butter 1-1/2 Cups Liquid Honey 1/2 Cup Sugar 1 Cup Heavy Whipping Cream 2 Beans Caviar from Madagascar Vanilla Beans INSTRUCTIONS Step 1 In a medium sauce pan combine, cream, sugar and honey and bring to a boil. Step 2 Boil for one minute, then cool for 10 min. Step 3 While this is cooling add butter to food processor or mixer with whipping attachment, then gradually add warm liquid while processing and blend very well. Step 4 Add Vanilla paste or caviar and blend again till smooth and fluffy. Step 5 Store in the fridge…I keep a small container on the counter and remaining in the fridge.

Whether you need a cake for a special event, for an after-dinner treat, or just to add some tasty goodness into your everyday routine, this cheesecake is a sure-fire winner! *Recipe Note: Make sure all ingredients are at room temperature. A good cheesecake takes time and attention, and this one is no exception! Rich, creamy, decadent…this cake is made for pure enjoyment. Roxane spent time developing this recipe into its current form, and she wants everyone to be able to create it in their own kitchen. Cake is more than just a dessert. It means time spent with family and friends, special gatherings, and happy times. We want all of our customers who make and enjoy this cheesecake to know that the recipe was created with love and was intended to bring some much-needed joy into your lives. Equipment 10″ Spring Form Pan Ingredients Make sure all of your ingredients are at room temperature. BASE 1-1/2 Cups Graham Cracker Crumbs 1/4 Cup Suga 1/4 Cup Melted Butter FILLING 32 oz Cream Cheese 5 Large Eggs 2 Cups Sour Cream (14%) 1/2 Cup Butter 1-1/2 Cups Sugar 2 Tbsp Corn Starch 3 Beans Caviar from Uganda Vanilla Beans 1 Tbsp Fresh Lemon Juice TOPPING 3/4 Cup Sour Cream 1/3 Cup Sugar 1 Bean Caviar from Uganda Vanilla Beans 2 Cups Fruit Filling (Your choice of flavour.) INSTRUCTIONS - Base Step 1 Heat oven to 350. Step 2 Mix base ingredients and pack into the base of a 10” Spring form pan. Step 3 Bake for about 15 min or until it lightly brown on the edges Step 4 Tightly wrap the base of the Springform pan with tinfoil after it cools and coat sides of pan with butter or oil spray. Step 5 Store in the fridge…I keep a small container on the counter and remaining in the fridge. INSTRUCTIONS - Filling Step 1 Heat oven to 300. Step 2 In a large mixer bowl bet cheese and butter till light (use paddle attachment). Step 3 Add eggs one at a time until incorporated. Step 4 Add Sour cream until smooth. Step 5 Add Sugar, cornstarch, vanilla and lemon juice and beat 2min. Step 6 Pour over crust and place inside a large roasting pan with high sides. Place in oven and add boiling water to the roaster being careful not to get any in the cheesecake. Step 7 Bake 1 hr and 40 min up to 2 hrs r until lightly brown and set but still jiggling. Step 8 Remove and cool for 15 min and get rid of water bath. Step 9 Heat oven to 425. Step 10 Mix sour cream, sugar and vanilla and spread on warm cheesecake, place in oven and bake another 12 min. Step 11 Remove and let come to room temp before placing in fridge overnight to cool. Topping Top with any fruit you like. We recommend our Homemade Evan’s Sour Cherry Filling.

Need a dessert that will wow your guests? Pavlova is the perfect treat that looks fancy but isn’t too hard to whip together! With a few simple ingredients (and some delicious vanilla), you’ll have a wow-factor dessert ready for your next soiree. Ingredients 6 Large Egg Whites (Important to be at room temperature) 2 Tsp Lemon Juice or White Vinegar 2 Tsp Ugandan Vanilla Extract 2 Cups Granulated White Sugar 2 Tsp CornStarch 1/2 Tsp Kosher Salt INSTRUCTIONS This recipe needs to be started the day before you plan to serve it, so be sure to plan ahead! Step 1 –Preheat your oven to 300F Step 2 – Prepare a sheet pan (full size) with a piece of parchment (draw a large circle on one side with a pencil and flip it over. This way you will be able to follow the tracing of the circle without contaminating your pavlova.) For the one in the picture I did 8 mini ones. Step 3 – In a mixer with the whisk attachment, slowly start whipping the egg whites with just the salt and slowly increase speed until you get it to the high setting. Continue until satiny peaks form. Step 4 – Gradually add in the sugar one tablespoon at a time until meringue is stiff and shiny. Slowly fold in cornstarch, vinegar, and vanilla. Step 5 – Mound onto the parchment (without deflating) into the circle traced earlier. Try to leave a bit of a bowl shape in the middle with a ridged side to hold toppings later on. Step 6 – Bake for 1 hour and 15 min.IMPORTANT NOTE: Do not open the oven door! Turn off the oven and allow meringue to cool off to room temperature in the oven. Step 7 – Tip: We suggest filling just before serving with sweetened whipped cream (with the same vanilla used in the Pavlova). This dessert lends well to peaches and Raspberries – but use any fruit you enjoy!. For the one in the picture, we added whipped cream, lemon curd made from the leftover yolks and a few raspberries.

Enjoy these luscious shortbread cookies withfamily and friends – they’re perfect for gatherings, especially around the holiday season Ingredients 1 Cup Canada’s Cornstarch (Fleishmann’s) 1 Cup Icing Sugar 2 Cups AP Flour 1-1/2 Cups Butter (Softened) 1 Bean Caviar from one PNG Vanilla Bean INSTRUCTIONS Do not use Vanilla extract, as it adds moisture and changes the texture of the shortbread. Step 1 – Preheat your oven to 300F and line a full size sheetpan with parchment paper. Make sure your ingredients are all at room temperature or your doughwill not come together if the butter is hard. Step 2 – Add all ingredients into your mixer, and using the paddle attachment, mix until everything comes together and the dough is cohesive Step 3 – You can roll these out and cut with cookie cutters, or you can roll into small balls and flatten. We prefer ours about ¼ of an inch thick. They do not need a lot of room to spread, so you can place them about 1” (2.5 cm) apart. Step 4 – Bake for 15-20 minutes or until edges just start to turn brown. (You should get approx. 50 cookies from this amount of dough) Enjoy!