Top tips for making vanilla syrup at home

• Gather the necessary ingredients – vanilla extract, sugar, and water.
• This recipe uses the dry caramelization process. That means you will be melting the sugar in the saucepan without any water (at the beginning). Hence ‘dry’.
• If you have one, using a heavy-bottomed saucepan. These allow the heat to spread more evenly, making it easier to caramelise the sugar.
• When you add the sugar to the pan, give it a gentle shake to evenly distribute the sugar across the bottom of the pan.
• When the sugar has melted and bubbles as it gently boils, keep stirring while it becomes a deeper amber color. The darker the amber the stronger flavor of caramel you will get in the finished vanliia syrup. But take care not to go too far as it can easily catch and burn.
• Boil the water at this stage.
• When you remove the saucepan from the heat handle it with care. the liquid is very hot and can cause burns.
• Adding the boiling water can cause splashes so pour slowly and carefully. If you can, wear oven gloves at this stage to prevent any splashes from burning you. Keep stirring.
• Add the vanilla extract at the end of the cooking process when the syrup has cooled to around 160°F (71°C).
• As with all cooking, this is a very enjoyable and fulfilling experience. But like all cooking, you need to take care and not rush any of the steps. Take care not to splash the syrup when it is hot, as it can burn.
• Once cooled, transfer syrup into an airtight container or jar so that you can use it when needed – perfect for adding sweetness to coffee drinks!
• Label the jar so you will remember which syrup is in it. AND put the date – so you know when to discard any syrup you have left over.
• Store in the fridge for up to a few days, then discard any unused syrup. That’s why I made a small amount in this recipe – to avoid the risk of much going to waste!