First, weigh out 114g of fresh vanilla beans. Slice each bean lengthwise with a sharp knife, then scrape out the tiny black seeds. These hold the most flavor. Chop the empty pods into small pieces; this helps them blend more easily.

In a small saucepan, mix water, sugar, glycerin, and corn syrup. Heat to low-medium, stirring until the sugar fully dissolves for about 3-5 minutes. Do not let it boil, just warm it enough to melt the sugar. Remove from the heat and let it cool slightly.

Add the chopped vanilla pods, seeds, and cooled syrup to your blender. Pulse in short bursts, scraping down the sides with a spatula. If your blender struggles, let the mixture sit for 30 minutes to soften the pods before blending again. For a thicker paste, add ½ tsp xanthan gum and blend until smooth.

If you want a silky-smooth paste, strain it through a fine mesh strainer or cheesecloth. Press with a spatula to get all the liquid out. But if you like visible vanilla specks, great for showing off in desserts! Skip this step.

Pour the paste into clean mason jars using a funnel if needed. Let it sit at room temperature for at least 1 week, 1 month is best before using. The flavor gets stronger and deeper over time, just like a good vanilla extract!