Vanilla Recipe

Prepare beans

Scrub the vanilla beans with a clean, slightly damp cloth. Use a sharp knife to split each bean lengthwise and scrape the seeds from the pods into a small bowl; reserve scraped pods.

Make vanilla infusion

In a small saucepan combine the water, granulated sugar, and light corn syrup. Add the scraped seeds and the reserved emptied pods. Bring the mixture to a gentle simmer over medium-low heat, stirring until sugar dissolves (about 3–4 minutes). Do not boil vigorously; maintain a low simmer to extract flavor without burning.

Simmer and reduce

Reduce heat to low and let the mixture gently simmer, uncovered, for 10–12 minutes, stirring occasionally. The liquid should slightly thicken and become glossy. Taste and adjust: it should be assertively vanilla-forward and pleasantly sweet.

Cool and blend

Remove the pan from heat and let the infusion cool for 10 minutes. Transfer the contents (liquid, seeds, and pods) to a blender or use an immersion blender in the saucepan. Blend on high for 30–45 seconds to break down pods and fully incorporate seeds, creating a paste-like consistency.

Strain and bottle (optional)

If you prefer a smoother paste, strain the blended mixture through a fine-mesh sieve or chinois, pressing with the back of a spoon—this will remove larger pod fibers while keeping seeds. For a chunkier, visible-seed paste, skip straining. Transfer the paste to a sterilized jar or bottle. If you strained, press remaining solids to extract as much paste as possible.

Storage

Seal the jar and let the paste rest at room temperature for 24 hours to allow flavors to meld, then refrigerate. The paste will keep in the refrigerator for up to 6 months. For longer storage, freeze in small portions (ice cube tray) and thaw as needed.

Prepare beans

Place the split vanilla beans into a clean 500 ml glass jar with a tight-fitting lid. If beans are long, cut them to fit so they are fully submerged in the alcohol.

Add vodka and steep

Pour the vodka over the beans, ensuring they are completely covered. Seal the jar tightly and shake gently. Store in a cool, dark place for at least 8 weeks, shaking the jar once every few days. The extract will darken and develop flavor over time; for best results wait 3 months.

Finish and use

After steeping, you may strain out the bean pods and bottle the liquid, or leave pods in the bottle for continued aging. Use this extract interchangeably with store-bought vanilla extract in recipes (approx. 1 tsp extract = 1 vanilla bean flavor strength depending on age and bean quality).