If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love whipping up this easy vanilla syrup and drizzle it on everything from pancakes to ice cream, to fruit to bread pudding...even into soften butter to flavor it up. You can make your own cream soda or use it to sweeten your coffee. I am know to give it as a hostess gift as well. BUT my favorite was to enjoy this is right off the spoon...shhh! —SouffleBombay
Makes 1 1/4 cups
- 2 vanilla beans
- 1 sugar
- 1/2 water
- Cut your vanilla beans in half - I like to then slice them open and scrape out all the seeds. If you prefer a more pure looking syrup, just halve the vanilla bean then slice down the middle, not scraping out the seeds.
- Combine water, sugar and vanilla beans in a saucepan, stir well. Bring to a boil and boil for 4-5 minutes. Strain your syrup through a fine strainer. Cool, cover and let sit in the fridge for 3 hours to allow the flavors to mingle. Rewarm later for use over ice cream, pancakes etc or stir into club soda as mentioned above.
- This will keep 3 weeks in your fridge.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
Blend your plums—seriously.
It's time to travel.
Burnt Toast: Episode 11
Off to market.