- 500 g raw sugar
- 10 vanilla beans, cut in quarters
- 200 g water
- 1 tablespoon cream of tartar
Put 250g raw sugar and 5 beans into the bowl and grind up 1min/speed 9.
Scrape down the sides. Add the next lot of 250g raw sugar and 5 beans into the bowl and grind up 1min/speed 9.
Scrape down the sides and add the water and cream of tartar 5min/100deg/speed 2 measuring cup (MC) in place.
Scrape down sides and set 5mins/Varoma/speed 2, replace MC with simmer basket (to prevent splatter).
Scrape down sides (to make sure there isn't any dissolved sugar. If you leave any sugar undissolved, it will crystalise. You can still use paste but it will be harder to use).
NOTE: If it seems thick enough, STOP HERE. Else, set for 5mins/100deg/speed 2, MC off.
Pour HOT paste into sterilized glass jars.
Accessories you need
You can secure the jar with a poppable lid then vacuum seal it by placing the sealed jar into a saucepan of water with the water about third of the way up the sides. Boil water for 15 minutes. It will last in the pantry for a year.
Once opened store in the fridge. You can leave it in the fridge for as long as you would a jar of jam. The sugar is the concentrate!
This recipe make about 650-700g of paste. Recommended to store paste in small jars (100-200g).
Use paste instead of vanilla essence for more intense and lovely flavour!!!
Original idea from //tickofyum.webs.com/apps/blog/show/21122824-vanilla-bean-paste with some slight modifications (cream of tartar and first 2 steps in method).
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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