This Vanilla Bean Paste is one of our most popular recipes ever and that’s because it’s great, and it’s so much cheaper to make yourself! Don’t be scared, its super simple and you’ll love it, we are sure. But, you know what’s even better, it’s preservative-free!

This will keep for months and months in the pantry (if you live in a warmer climate then store this in the fridge).

TIP: If you have made your own vanilla extract you can use the soaked beans from that in this recipe

 

February 20, 2018
  • 5m
  • 10m
  • 15m
  • 1

Ingredients

  • 150 g raw or rapadura sugar
  • 150 g boiling hot water
  • 8 vanilla beans pods
  • 2 pinches salt
  • 3 tbsp. vanilla extract
  • 1 tbsp. glucose/corn syrup

Instructions

Thermal Cooking Method

  1. Place the sugar and hot water in mixing jug and mix for 2 minutes/100ºC/speed 3. The sugar should be completely dissolved before adding the rest of the ingredients. If you can still see sugar crystals then repeat this step until the sugar is completely dissolved.
  2. Roughly chop the vanilla bean pods, add these and all other ingredients, and blitz for 1 minute/speed 9. Scrape and repeat.
  3. Cook the paste for 10 minutes/100ºC/speed 2.
  4. Store in airtight steralized glass jars. This mix will keep for up to 12 months if stored in a cool dark spot like your pantry, or if you are in a warmer climate store in the fridge.

Traditional Cooking Method

  1. In a pot, add water and sugar. Over a med-high heat, stirring constantly cook until sugar is fully dissolved.
  2. Roughly chop the vanilla bean pods, add these and all remaining ingredients, and blitz in a blender or with a stick blender until smooth.
  3. Cook the paste for 10 minutes on a med-high heat, stirring constantly.
  4. Store in airtight steralized glass jars. This mix will keep for up to 12 months if stored in a cool dark spot like your pantry, or if you are in a warmer climate store in the fridge.