Have you ever heard of pandoro or panettone flavouring? No, we're not referring to the aroma that wafts from a freshly unwrapped cake or one baking in the oven, but rather a flavoured mixture that resembles it and can be used to flavour other baked goods. It is particularly popular and sought after at this time of year.

It is called both ways, but it is essentially the same preparation. There are many versions online that differ from each other in very small details, from quantities to alternative ingredients.
Ingredients needed to prepare the aroma of panettone or pandoro

To prepare it, you will need:

150 g candied orange (alternatively, you can also use fresh peel)
50 g candied citron
Grated zest of one lemon
50 g brown sugar (or caster sugar)
50 g honey
3 vanilla pods (or tonka beans, if preferred)
A dash of liqueur (Marsala, rum or your favourite).

Method

There are two schools of thought when it comes to preparation: the quickest and the most accurate.
If you are short on time, arm yourself with a blender/mixer, pour in all the ingredients and blend until smooth, then store in an airtight glass container. 
If, on the other hand, you have a few more minutes, add 50g of water to the recipe, pour it into a small saucepan, add the sugar, melt it (without bringing it to the boil), add the honey and vanilla. At this point, add the liqueur, candied fruit and lemon zest and process everything with the mixer.
In this case, remember to let the mixture cool before pouring it into the jar.
Before using your panettone/pandoro flavouring, let it rest in the refrigerator for at least 24 hours.
You can use it to give your baked goods their unmistakable aroma, without using ready-to-use liquid flavourings.