Imported from the web

Homemade Vanilla Bean Paste

Name: Homemade Vanilla Bean Paste
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 20 servings
Cuisine: American
Ingredients: 23 Vanilla bean pods (Whole; Madagascar beans if available. Cut into pieces before blending.); 1 cup Berry sugar (Regular white sugar may be substituted; berry sugar is finer and breaks down quickly.); 0.75 cup Bourbon; 0.333 cup Water; 2 tbsp Light-colored corn syrup (The author's bottle says white.); 0.25 tsp Xanthan gum (Helps thicken and stabilize the mixture.)

Recipe by Regena Liski @regena.liski · Facebook

Imported by Carla on SeeMeCook

A thick, intensely vanilla paste made by blending whole vanilla beans with sugar, bourbon, water, and corn syrup, then stabilizing it with xanthan gum. It is ready to use immediately and can be stored in airtight containers for gifting or baking.

20 servings12 minAmerican

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Ingredients

23 Vanilla bean pods (Whole; Madagascar beans if available. Cut into pieces before blending.)
1 cup Berry sugar (Regular white sugar may be substituted; berry sugar is finer and breaks down quickly.)
0.75 cup Bourbon
0.333 cup Water
2 tbsp Light-colored corn syrup (The author's bottle says white.)
0.25 tsp Xanthan gum (Helps thicken and stabilize the mixture.)

Steps

1
Cut the vanilla bean pods into pieces and place them in a high-speed blender.
2
Add the berry sugar, bourbon, water, and light-colored corn syrup to the blender.
3
Blend, beginning on low speed and gradually increasing to high. Blend at high speed for 2 minutes, or until the beans are completely broken down; small flecks of vanilla bean may remain visible.
4
Reduce the blender to medium-low. Add the xanthan gum through the top opening and mix until thoroughly combined.
5
Pour the paste into airtight containers. It will thicken further in the jars; secure the lids.
6
Store the containers at room temperature in a dark place, such as a cupboard.

Notes

The author says the paste is ready to use immediately and can be used interchangeably with vanilla in nearly all baking recipes. No yield or exact storage duration is provided.