Vanilla Syrup

Charlotte J's Note:

Used with Vanilla-Spiked Hot Cocoa Vanilla-Spiked Hot Cocoa. Can also be used in coffee, yogurt or over ice cream.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 cups of ...

• 2 cups water
• 2 cups sugar
• 2 tablespoons pure vanilla extract

Directions:

1. In medium saucepan over medium high heat, bring water and sugar to a boil.
2. Cook until mixture thickens slightly, about three minutes.
3. Remove from heat, stir in vanilla and let cool to room temperature.
4. Refrigerate in an airtight container for up to two weeks.

Reviews

[Charishma_Ramchandani]

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:)

[White Rose Child]

Worked beautifully. I wasn't sure if it had thickened enough, but I think as long as one gives it five or ten minutes just at a steady simmer (if, like me, a little scared of it boiling over), one can't really go wrong. I used half white, half brown sugar, and mixed my vanilla with caramel extract. In a latté, 'tis almost too wonderful to imagine!! (I suggest stirring a Tbsp. of syrup into your milk before you froth it.) Thanks for posting a recipe that helped get my day off to a delirously sweet beginning :)

[CunninghamAir #2]

This was perfect. I started making syrup a couple of years ago--and mostly stick to a gingerbread syrup (just like st**bucks), but this is a nice variation. It's so simple and cheap! I cut the recipe in half and store in a jar.