Vanilla Syrup Recipe
Vanilla has been cherished for centuries. Originating in Mexico, the vanilla bean was considered sacred by the ancient Totonac people. After its introduction to Europe, vanilla quickly became a sought-after flavor, used in everything from perfumes to desserts.
Equipment
- Small saucepan
- Whisk
- Sharp knife
- Measuring cups
- Airtight glass jar or bottle for storage
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 2-3 vanilla beans or 2 teaspoons pure vanilla extract
Instructions
- Prepare the Vanilla Beans (if using beans):Split the vanilla beans lengthwise with a sharp knife. Scrape out the seeds using the back of the knife and set them aside. The seeds will give your syrup a speckled appearance and a stronger vanilla flavor.
- Combine Sugar and Water: In a small saucepan, combine the sugar and water. Stir gently to dissolve the sugar.
- Heat the Mixture:Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Make sure the sugar dissolves completely to avoid a grainy syrup.
- Add Vanilla:If using vanilla beans, add both the seeds and the split pods to the saucepan.If using vanilla extract, wait until the syrup is off the heat before stirring it in.
- Simmer the Syrup:Let the mixture simmer for about 5-7 minutes. The vanilla beans will infuse their flavor into the syrup as it thickens slightly.
- Remove from Heat:If you’ve used vanilla beans, remove the pods from the syrup. Let the syrup cool for a few minutes.
- Bottle the Syrup:Pour the syrup into a clean, airtight jar or bottle. Store it in the refrigerator for up to two weeks.