Vanilla bean syrup

Vanilla bean syrup recipe

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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. See method

  • Serves 36 (makes 6 small bottles)
  • 15 mins, plus cooling
  • 48 calories / serving

Ingredients

  • 450g (14 1/2oz) granulated sugar
  • 8 vanilla pods, halved lengthways and seeds scraped out
  • 3 x 38ml bottles glycerine

Each serving contains

  • 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

Method

  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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