Vanilla Bean Syrup

This syrup is boiled for about 2 minutes, then simmered for 10 minutes more before being taken off the burner to cool. You boil the syrup for two reasons – one is that the 2 minute boiling helps to prevent molding, and second – a boiled syrup has a thicker, more viscous and rich mouthfeel than syrup made with the cold method (shaking the sugar and water in a jar until it disolves).

Choose a good sugar, like a finely textured light or dark raw cane sugar.

1 vanilla bean
1 cup water
1/2 cup sugar

Take the vanilla bean and split it lengthwise. Scrape out all those wonderful tiny little black dots, the seeds. Add the water and sugar to a pan. Add the vanilla bean and seeds. (You could also use a pod that you have already scrapped the seeds out for another purpose. Add a touch of extract once it is taken off the heat if needed.)

Heat and boil for 2 minutes, then let simmer on low heat for about 10 minutes stirring every so often.

Take off the heat and cool. The longer you leave it to cool and steep, the more vanilla flavor you`ll get. Then strain and pour in clean bottles. You could leave the bean in the bottle as well.