Use kitchen scissors to cut the vanilla beans into pieces that are about 1½ inches long. They don’t need to be perfect since the blender will break everything down.

Put the cut vanilla beans into a high-speed blender. Add the glycerin, then pour in the sugar and corn syrup on top of the beans.

Blend on high for about 3 minutes. Stop once or twice to scrape down the sides with a spatula. The mixture should become a thick, dark paste with tiny black specks.

The paste should be thick enough to coat the back of a spoon without running off. It will thicken more as it sits, so it’s okay if it looks a bit thin right after blending.

Spoon the finished paste into small, clean glass jars. Seal them with lids and label each jar with the date you made it. This recipe makes about four small jars, or two jars if you cut the recipe in half.