Golden Vanilla Syrup

Photo: Karry Hosford

For a gift, attach your favorite pancake recipe. This syrup is also good drizzled over ice cream or pound cake.

Yield: 2 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 23.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 1mg
  • Calcium: 1mg

Ingredients

  • 1 vanilla bean, split lengthwise
  • 2 cups granulated sugar
  • 1 1/2 cups water
  • 1/3 cup fresh lemon juice, strained
  • 1 tablespoon light brown sugar

Preparation

  1. Scrape seeds from vanilla bean; place seeds and bean in a small bowl.
  2. Combine granulated sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat; simmer 5 minutes. Remove from heat. Add vanilla bean and seeds, stirring gently. Cool syrup to room temperature.
  3. Pour syrup and vanilla bean into a glass container. Cover and chill.
  4. Note: Store in the refrigerator for up to 1 month.
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