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Prep 5 mins
Cook 10 mins
Used with Vanilla-Spiked Hot Cocoa Vanilla-Spiked Hot Cocoa. Can also be used in coffee, yogurt or over ice cream.
- In medium saucepan over medium high heat, bring water and sugar to a boil.
- Cook until mixture thickens slightly, about three minutes.
- Remove from heat, stir in vanilla and let cool to room temperature.
- Refrigerate in an airtight container for up to two weeks.
This is a beautiful syrup and is a marriage in beverage heaven when this is drizzled over the Vanilla-Spiked Hot Cocoa. We really enjoyed it. Big hugs to you for posting this:)
Now I can make my Dr. Pepper at home take just like the Vanilla Dr. Pepper I order at Sonic.
I needed a vanilla syrup for Starbucks Frappuccino, vanilla flavor. My husband is nuts for the stuff but it's expensive to buy by the bottle-this worked perfectly! I did use 1 cup white sugar and 1 cup brown sugar to give it a hint of caramel-perfection-he's a happy camper, and this is beyond easy to make. Thanks for posting!