classic vanilla syrup

1. DO NOT BOIL. The pot should be just warm enough to steam and dissolve the sugar. Look for tiny bubbles slowly emerging around the edge of the pot. The surface of the sugar will start to look glossy, and there will be no graininess when rubbed between your fingers.

2. Technically, the corn syrup is optional, but I recommend adding it to all my syrups and sauces for the smoothest texture. It also gives the syrup a glossier consistency without making it noticeably sweeter. And it helps prevent crystallization, which is a common problem when making syrup at home. Less-refined sugars like brown and turbinado can contain more variable crystal sizes that may lead to crystal reformation as the syrup cools.

3. Can I use white sugar or other types of sugar?

Yes, but... white sugar is just sweet. It doesn't provide the same level of depth and richness as other sugars. Brown sugar, especially dark brown, adds warmth and molasses flavor, while turbinado gives a light toasted note. You can swap it, but keep in mind that different sugars will shift the flavor of the syrup.

4. Because this is vanilla syrup, I highly recommend using vanilla bean paste (or even whole vanilla beans). Not only are the flecks of vanilla charming, but they provide ample flavor.

5. I make all of my syrups as a rich simple syrup, which is a concentrated sugar syrup made at a 2:1 sugar-to-water ratio. It results in a thicker body, deeper sweetness, and better shelf life than standard simple syrup (1:1 ratio). Sugar is a natural preservative, and because of the higher sugar content, it resists spoilage and crystallization better. The addition of corn syrup improves stability, too.

If stored in a sanitized, airtight glass container and handled cleanly (always handle with freshly washed hands, and use a clean spoon or pour spout), a rich, simple syrup can last almost forever, but flavor may slowly decline.

It is best kept refrigerated once completely cooled, but honestly, since I use it so much, I usually keep it on the counter. If the syrup smells sour or fermented, has a cloudiness that doesn’t dissolve when shaken, or visible mold, discard immediately and remake.

6. Serving size: I use about one tablespoon per 16-oz espresso-based drink and about one teaspoon per 16-oz drink if it's in combination with other bases, concentrates, or components.