Vanilla caramel syrup

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Caramelise 100 g sugar in a pot. Deglaze with 800 ml warm water. Bring to the boil and simmer until the caramel dissolves again.

2. 2

   Cut 2 vanilla pods lengthwise and scrape out the pulp. Add the pulp and pods with 700 g sugar to the caramel. Simmer until the sugar is dissolved and the liquid is slightly syrupy.

3. 3

   Remove the vanilla pods from the syrup and place them in hot rinsed, e.g. twist-off bottles. Fill up with hot syrup and close tightly. Let the syrup steep for at least one day.