Cut the ends off of the vanilla beans and reserve for vanilla sugar. Chop the beans into half inch long pieces.
Add the beans and half the sugar to a food processor or spice grinder and grind until it forms a sandy-looking mass. If you use a spice grinder you'll need to do this multiple stages as it won't all fit at once with most grinders.
Add water, remaining sugar, and corn syrup to a medium sized pot and heat to boil over a medium flame. Allow to boil for 2 minutes.
Add to the sugar solution the ground vanilla beans and sugar. Allow to boil for another 2 minutes.
Strain through a fine-mesh sieve placed over a bowl. Use a flexible spatula to work the paste through the sieve as much as you can. Reserve the pulp that is left in the sieve. You can use this for extract.
Scrape into a glass jar with a well sealing lid (I use mason jars) and allow to fully cool before setting the lid.
I got my vanilla beans from Beanilla, and yes. They are GLORIOUS!
The corn syrup is an invert sugar which helps to prevent crystallization of the sugars in the paste. If you don't like to use corn syrup, you can use lemon juice instead. Use half of a fresh lemon for this recipe.
You can keep this in an airtight jar for up to one year at room temperature and out of sunlight. Mason Jars work awesome!
If you get any crystallization, just heat like you would crystallized honey.
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