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If you don't want to wait for homemade vanilla extract to mature, make homemade vanilla bean paste!

It only takes about 5 minutes to make and can be used in place of vanilla extract in just about everything!

Below are two small‑batch, shelf‑stable vanilla‑paste formulas that give you roughly 250 g (about 1 cup) of fragrant, speckled paste. Both versions use the same ingredients and ratios; the difference is simply the equipment workflow.

 

Master Formula (for either method)​

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Vanilla beans (Grade A or Grade B) 

27 g (9/10 pods)

Granulated sugar

160 g / ¾ cup

Light corn syrup † (or food‑grade glycerin)

50 g / 2 Tbsp + 2 tsp

Water

15 g / 1 Tbsp

Pure vanilla extract (optional, but boosts flavor)

15 g / 1 Tbsp

Pinch of fine salt

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Slice pods lengthwise and cut into 2cm pieces for easier blending.
Corn syrup (or glycerin) keeps the paste smooth, glossy, and inhibits crystallization.

 

Food‑Processor Method

1. Pulverize dry ingredients

   • Add sugar and vanilla‑bean pieces to the processor bowl.

   • Pulse 15–20 times, then run continuously 30's. The sugar will become visibly speckled and sandy, some bean flecks may still be coarse - this is perfectly fine.

2. Emulsify

   • Add corn syrup, water, vanilla extract, and salt.

   • Process 60–90's until the mixture darkens, thickens, and blades leave faint tracks.

   • Scrape down once midway to ensure even blending.

3. Adjust & jar

   • If the paste feels too thick to spoon, dribble in another 5g (1 tsp) of water and pulse.

   • Transfer to a sterilized 250g jar. Cool, then cap and label.

4. Maturation

   • Rest 48h at room temp before first use; the sugar dissolves fully and flavor rounds out.

   • Keeps 6 months in the pantry or a year refrigerated.​

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Thermomix® Method (TM 31 / TM 5 / TM 6)

Speeds refer to TM 31; bump one notch higher on TM 5/6 if needed.​

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Detailed flow:

1. Mill sugar + bean pieces 1 min / speed 10. Pause, scrape bowl.

2. Add corn syrup, water, vanilla extract, salt. Cook 6min / 60 °C / speed 4. 

3. Concentrate 3 min / Varoma / speed 2, MC off. Monitor; stop early if bubbles climb. (Varoma step lets steam escape and thickens paste. Place basket on lid instead of measuring cup (MC).

4. Bottle immediately; mixture thickens as it cools. Rest 48h before using.

       Storage identical to the food‑processor version.

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How to Use

• 1 Tbsp paste ≈ seeds from 1 vanilla bean OR 1 Tbsp paste ≈ 1 Tbsp pure extract.

• Great in ice‑cream bases, custards, buttercreams, pancakes, or anywhere you want those pretty black specks.​

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Troubleshooting & Tweaks

Paste seems dry/grainy

Low‑moisture beans or over‑reduction

Pulse in 5g water or a dash more syrup

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Sugar recrystallizes after a week

Stored in fridge without corn syrup

Warm jar in water bath, stir in 10g syrup

Want alcohol‑free

Omit extract, add 5g water

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Enjoy crafting your own aromatic vanilla paste—your bakes will taste (and look) bakery‑level!

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