Vanilla bean syrup recipe

  • Serves 36 (makes 6 small bottles)
  • 15 mins, plus cooling
  • 48 calories / serving
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This delicious vanilla bean syrup will transform your Christmas bakes and can even be stirred into warming hot chocolates for extra decadence. The perfect Christmas edible gift, this super easy recipe can be made up to two months in advance.

  1. In a small pan, combine the sugar and 75ml (3 fl oz) water. Cut the empty vanilla pods into quarters and pop them in the pan. Warm over a low heat until the sugar has dissolved, then bring to the boil. Reduce to a simmer and cook gently for 5-10 minutes, until thickened. (If needed, gently swirl the pan to mix, but don’t stir.) Remove from the heat.
  2. Add the glycerine and vanilla seeds; whisk to combine. Leave to cool, before pouring into sterilised bottles or jars. Divide the quartered vanilla pods between each and close the lids.

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  • Ingredients

  • 450g (14 1/2oz) granulated sugar
  • 8 vanilla pods, halved lengthways and seeds scraped out
  • 3 x 38ml bottles glycerine
  • Energy 205kj 48kcal 2%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 13g 14%
  • Salt 0g 0%

of the reference intake
Carbohydrate 12.8g Protein 0g Fibre 0g

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