Description
Ingredients
For this vanilla paste recipe, you’ll need just 5 simple ingredients:
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- 5–7 whole vanilla beans (Madagascar beans are my preference for their rich flavor)
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- 1 cup granulated sugar
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- 1/4 cup light corn syrup (or honey as a substitute)
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- 1/2 cup water
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- 1 tablespoon pure vanilla extract (optional, for depth)
Instructions
Using a sharp paring knife, lay each vanilla bean flat on your cutting board and carefully slice lengthwise, opening up to reveal the tiny seeds inside. With the back of your knife, scrape down the length of each pod to collect all those precious vanilla seeds. Don’t discard the pods! They still contain tons of flavor.
Tip: If your vanilla beans are a bit dry, you can soak them in warm water for 10 minutes before splitting to make them more pliable.
In a medium saucepan, combine the granulated sugar, corn syrup (or honey), and water. Heat over medium-low heat, stirring gently until the sugar completely dissolves. Be patient here – you don’t want to rush this step or allow the mixture to boil yet.
Tip: Use a light-colored saucepan if possible, as it makes it easier to monitor the color of your syrup.
Once your syrup is clear with no sugar granules remaining, add all the scraped vanilla seeds and the empty pods to the mixture. Bring to a gentle simmer (small bubbles around the edges), then immediately reduce heat to low.
Allow the mixture to simmer very gently for 15-20 minutes. You’ll notice it gradually thickening and turning a beautiful amber color. Stir occasionally to prevent sticking. The kitchen will fill with an absolutely heavenly aroma!
Tip: If the mixture starts to bubble too vigorously, remove from heat briefly to settle it down. You want a gentle infusion, not a rapid boil.
Remove from heat and let cool for about 30 minutes. At this point, you can decide whether to remove the vanilla bean pods or leave them in for continued infusion (I usually leave at least one in each jar). If you prefer a smoother paste without the pods, strain the mixture through a fine mesh sieve.
For an extra punch of flavor, stir in the tablespoon of vanilla extract once the mixture has cooled slightly. This isn’t strictly necessary, but it does add another dimension to the flavor profile.
Pour your vanilla paste into sterilized glass jars with tight-fitting lids. I love using small 4-ounce jelly jars, which make perfect gifts and keep the paste fresh if you’re not using it all at once.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking Ingredients
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
- Calories: 20 per teaspoon
Keywords: homemade vanilla paste recipe, vanilla bean paste, how to make vanilla paste, vanilla extract substitute, DIY vanilla paste