This was not on my priority to do list, but I came across some cocktails requiring vanilla syrup and was like – wtf vanilla syrup? Katie was like – oh yeah, they sell those big pump bottle things, like they have at starbucks and stuff as flavour shots. That’s vanilla syrup.
So great, I didn’t want to buy a giant bottle of this stuff, and when I started looking around I came across some recipes that didn’t make it sound so hard. Most of them called for fresh vanilla beans – like I’m Martha Stewart or something. We had vanilla extract, which is what I ended up using.
Things you’ll need:
- 2/3 cup White Sugar
- 1/3 cup Brown Sugar
- 2 Tbsp Vanilla Extract
- 1 cup Water
- Time ~10 minutes
- Heat Source
- Saucepan
Step 1:
Place saucepan on burner, unless you’re quick leave the burner off for now.
Step 2:
Pour sugar in to saucepan.
The recipe I had originally found called for “light brown sugar” but I only had what looks like medium brown sugar, so that’s what I used.
Step 3:
Add 1 cup water. At this point you can turn the heat on (medium high).
Step 4:
Stir until the sugar dissolves. Keep on the heat and wait for it to start to boil. Boil for approximately 5 minutes.
Step 5:
Remove from heat and let stand 5-10 minutes. Then add vanilla extract. Stir thoroughly.
Step 6:
Let stand until cool. Pour in to container for safe keeping. The recipe I followed said use within 2 weeks, so this probably isn’t shelf stable.
This is very sweet, and has a very strong vanilla taste. Enjoy!