Vanilla Bean Syrup

½ cup granulated sugar

½ cup filtered water

½ teaspoon pure vanilla extract

1 large vanilla bean

 

Combine the sugar and water in a small saucepan. Slit vanilla bean down the center. Scrape out the seeds and add to the mix along with the vanilla bean itself; stir in. Whisk constantly, over medium heat, until the sugar dissolves and the mixture is bubbling. Reduce the heat to low and cook for an additional 1 to 2 minutes. Let cool completely before storing in a jar. Keeps in the fridge for a week to 10 days (if it lasts that long!).
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