Homemade vanilla syrup

[Major Nikon]

This is a pretty simple recipe which is intensely flavored and about the consistency of maple syrup. I use it occassionally in espresso for myself or in espresso based drinks I make for family and friends. It would certainly work well over ice cream or waffles.

Here's a note on preservation. Sugar itself is a preservative, but for syrups it won't work well for long term storage. The thicker your syrup is, the longer it will keep. This recipe without added preservatives should keep on the counter for about a month and probably 3 months or so in the refrigerator. If you add 1/4 tsp of citric acid (or about 1/2 tsp lemon juice) it will keep probably about twice as long. Adding 1 tsp of sodium benzoate and 1/4 tsp of citric acid should extend the room temperature shelf life to a year or more. All of these figures are estimates as YMMV. You'll know the syrup is bad when it starts to get cloudy or grows mold on the top.

Ingredients:
2 cups white sugar
1 cup water
2 Tbs corn syrup (to prevent crystallization)
1 Tbs vanilla concentrate (or 1 vanilla bean)

If using a whole vanilla bean, split, scrape seeds, and add everything to the pot. Remove husk at the end.

Place all ingredients except the vanilla concentrate in a saucepan and bring to a boil over high heat. Stir gently until sugar is dissolved. Reduce heat to medium and continue to boil until the mixture starts to darken or preferably measured to 230F. Remove from heat, allow to cool for 5 minutes, and add vanilla concentrate while stirring. Pour into container and seal. Makes about 3 cups.

[soothsayer]

1. Yum! Vanilla sugar is good, too

Just stick a vanilla bean in a jar of sugar (I guess you probably split it open, as in the syrup). Good stuff.

[soothsayer]

2. Oh -- and I've never tried making simple syrup in a vitamix, but that would be good too

Just put the bean in after, as you described.

Hmm. May have to try this. Thanks!

[Major Nikon]

3. Simple syrup is a bit different

It's generally a 1:1 mix of sugar and water by volume and will generally dissolve fully or nearly fully at room temp. At stronger concentrations you'll need to heat the water and in this recipe you're also boiling some of the water away and achieving some caramelization short of the soft-ball stage.

[soothsayer]

4. Ah