Vanilla Bean Paste

Ingredients

This recipe is for paste using extracted beans with no seeds (caviar)

• 8 oz empty, extracted vanilla bean pods (weighed after extraction)
• Notes: if using fresh beans, use 4.5oz of beans if; using ground vanilla bean powder use 2.5 oz of powder, if using extracted beans with caviar use 7.5oz (weighed after extraction), if using beans that were only soaked for 1 month or less use fresh bean weight & if using beans that we used for another paste recipe like Whitney Olsen's that doesn't grind the bean, use 5.5oz of beans).
• 8 oz sugar or (1 tightly packed cup of brown sugar, using this gives a slightly caramelized flavor)
• 14 oz of alcohol fluid oz (MUST BE 80-90 PROOF  I prefer dark spiced rum)
• 2 fluid oz of honey or corn syrup or an invert sugar (most easy to find is corn syrup- at Rosemallow we make our own invert sugar)
• Optional 1/4 tsp of xantham gum powder (can be excluded, but paste will be slightly runny and require a quick stir or shake prior to using)
•  Note: Using both brown sugar and dark spiced rum will give your paste a very rich vanilla flavor with a light hint of caramel, its my preferred way to make it. I omit the xantham gum as well. 

Yield is approximately 32 oz with extracted beans, and approximately 20 ounces with fresh beans. 

Note: I strongly suggest borrowing or using an extremely high powdered blended like a Vitamix. It will pulverize the beans almost immediately and create a beautiful paste. 

Instructions for a Vitamix

1. Put all ingredients except xantham gum in the blender. Put the top on and make sure its sealed tight.
2. Slowly increase the speed of the blender until it is on high.
3. Blend on high for 1.5-2 min until the beans are completely ground up.
4. Optional: makes paste thicker, but not needed (Turn blender off, slowly add in the xantham gum at a low speed. Make sure blender is sealed up completely and grind it again on high speed for about 30 seconds). 
   
5. Jump to storage instructions for final steps.
   
   Instructions for a Food Processor used with a standard Blender

1. in a food processor add the vanilla beans. Grind for approximately 1-1.5 min.
2. Add 2 oz of alcohol to vanilla beans. Grind for approximately 1-1.5 min.
3. Scrape sides, add 2 oz  more of alcohol to vanilla beans. Grind for approximately 1-1.5 min.
4. Scrape sides, add 1/2 the sugar to the bean mixture. Grind for approximately 1-1.5 min.
5. Scrape sides, slowly add 4 oz of alcohol to the mixture. Grind for approximately 1-1.5 min.
6. Scrape sides, add other half of sugar to the mixture. Grind for approximately 1-1.5 min.
7. Scrape sides, add invert sugar or honey to mixture. Grind for approximately 1-1.5 min.
8. Transfer mixture to standard blender. Add the remaining alcohol. Blend for 3-7 min checking the consistency every minute or so to see if the consistency is VERY smooth and has VERY little fibers/chunks. 
9. Follow Storage Instruction steps.

Storage Instructions 

1. Pour into a large, wide mouthed mason jar, put a lid on it. DO NOT water bathe or pressure cook these to SEAL- it is VERY dangerous AND unnecessary!!!
2. Label with date.
3. It will last on the counter for multiple months.
4. Like extract it will get better with time.
5. I like to put some alcohol in the blender and run it with my leftovers stuck in blender. 
6. Look at the GF recipe blog for other recipes to maximize use of these precious beans.
7. See graphics below & an instagram video I made to see how I maximize use of my vanilla bean products.