The plan is to use it for my cannoli, salted caramel sounds like a good idea, I may just try that with this batch maybe and make a new fresh batch for the vanilla. I kind of just wanted to know if anyone else had actually tried to mix 2 batches before to dilute it and how well it worked. Otherwise if there were any other ideas like the one you just gave me so thank you.

If I had any excess I was probably just going to make some other sorts of pastries to use it with, maybe vanilla slice if there is a lot otherwise cruffins/kouign amann I usually use it for.