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.
- 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.
- 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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