Vanilla Caramel Syrup - For Coffee or Espresso

This will replace the expensive syrup you buy to make flavored coffee or espresso. I think it is as good as "Torani" or "Davinci". This recipe will nearly fill an empty 23 oz. bottle.

• Ready In: 19 mins
• Yields: 21 fluid ounces

Ingredients

• 2  cups sugar
• 1⁄4 cup  packed dark brown sugar
• 2  cups hot water (from your tap)
• 2  vanilla beans
• 6  teaspoons vanilla extract
• 6  teaspoons  caramel extract

Directions

1. Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
2. Put the scrapings and the outer beans in a sauce pan.
3. Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
4. Turn heat up to medium for a few more minutes (3-5) stirring constantly.
5. Do not boil.
6. Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
7. This is to remove the bean skins and any sediment.
8. Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.