Calling this a recipe feels very, very wrong as it is (barely) three ingredients and takes 5 minutes to make, but that’s how I roll.
I love this in coffee (I’m one of those terrible people who can only drink coffee when it is a syrupy latte; please don’t hold it against me) but it would be equally good in cocktails or drizzled over fresh fruit for dessert.
Ingredients (makes approx. 250ml)
- 200g/1 cup sugar
- 250ml/1 cup water
- 1 tbsp vanilla extract
- Add sugar and water to a saucepan and bring to a boil, stirring continuously
- Once the sugar has dissolved, add the vanilla extract and reduce heat slightly, to a gentle boil. Keep stirring.
- After a couple of minutes, remove from the heat and allow to cool.
A couple of points about this; granulated or caster sugar works best, and only use really good vanilla extract for this (I always use Neilsen-Massey – vanilla ‘flavouring’ or ‘essence’ isn’t real vanilla). I find this keeps in an airtight container in the fridge for a good couple of months, although it’s never normally around that long 🙂