Split each vanilla bean pod lengthwise and scrape out the seeds. Add them to a small saucepan.

Roughly chop the pods and add those to the saucepan as well.

Add the water, sugar and corn syrup to the pan and allow to come to a simmer over low heat. Allow to simmer for 5 -8 minutes to infuse the liquid and add as much flavor as possible. Stir to make sure the sugar has dissolved.

Pour the contents of the pot into a blender and puree for one minute, until fully blended.

Strain the mixture through a fine-mesh sieve into a clean bowl, pushing against the solids to extract as many of the seeds and finer bits of pod that you can.

Transfer to a lidded jar and store in a fridge for up to 1 year. Stir well before using.