Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Cooking Light December 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
2 1/4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrape seeds from vanilla bean; place seeds and bean in a small bowl.

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  • 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.

  • Pour syrup and vanilla bean into a glass container. Cover and chill.

  • Note: Store in the refrigerator for up to 1 month.

Nutrition Facts

89 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 23.1g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 1mg; calcium 1mg.
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