Heat the Water and Sugar. Combine the water and sugar in a saucepan, and bring to a boil. Stir until the sugar is fully dissolved.

You need to refrigerate the vanilla simple syrup for long term storage so it doesn’t go bad. Let the syrup cool to room temperature in the saucepan before storing in the fridge. When making vanilla syrup, vanilla flavoring is added and infused throughout the syrup. There are three ways to do this: No, vanilla syrup and vanilla extract are different. Vanilla syrup is a liquid sweetener that has vanilla extract mixed in. Can you use vanilla extract instead of vanilla syrup? To make this easy vanilla syrup, you’ll need just a handful of basic ingredients. You probably already have them on hand! Vanilla syrup is made of… I find vanilla extract to be the simplest in this recipe so I reach for this most often, but I like using vanilla pods when I have them. (Once used in syrup, you can add them to vodka to make your own vanilla extract.)Vanilla Bean Syrup with a Vanilla Bean Pod: Use a sharp knife to slit the vanilla bean down the middle and scrape the pods into the pot with the water and sugar. Add the whole bean to the pot, then heat, stirring until everything is dissolved. Allow the vanilla bean to remain in the liquid until it’s cooled then strain and store as usual. Vanilla is my favorite simple syrup because it’s so versatile, and I always have what I need to make it on hand. Sugar: Plain granulated sugar gives the syrup the perfect sweetness, without any additional flavors. I highly recommend it.

Bring the sugar and water to a simmer, stirring as needed, until they are dissolved. Continue simmering for another minute to ensure it’s all dissolved. Remove from heat.DIY coffee shop drinks: add this vanilla syrup: use it as a homemade vanilla coffee syrup to sweeten any of your favorite coffee drinks (cold brew, iced coffee, iced vanilla latte, hot drinks etc.) REMOVE from heat and cover the saucepan with it’s lid. Allow it to cool to room temperature (this allows it to build even more flavor as it steeps, don’t skip this step).

Once your jar and lid are washed and air-dried, pour in the cooled syrup. Store in your refrigerator for up to one month, or in your freezer for up to one year. If at any point the syrup seems cloudy or bad-smelling, discard it. More Essential Recipes Unlike store bought syrups, which may contain artificial sweeteners and can often taste fake, homemade syrup always delivers rich, natural flavors with all natural ingredients. Vanilla: While some recipes recommend extract, I prefer using a vanilla bean, split in half lengthwise.Mix equal parts of water and sugar in a saucepan and heat over medium on the stovetop. One cup of water and one cup sugar will yield around one cup of vanilla syrup. Step 2: Dissolve