Simple Syrup

It’s no secret, I can’t handle my coffee black. I mean, if I were stranded in the woods and that was my only option, I would drink it. And if I’m having a super-sweet dessert, sometimes I’ll drink it with cream only to cut the sweetness of whatever I’m eating. But really, I’m a cream and sugar kind of girl. And none of that powdered & flavored non-dairy creamer/sweetener. What IS that stuff, anyway?

Occasionally I’ll splurge and buy a small bottle of Starbucks vanilla syrup, because it really is THAT good. And when I’m lucky, I find a large bottle of Monin Vanilla Syrup on sale at Home Goods or Marshall’s, I scoop it right up. It’s a bargain, and quite delicious. But I just can’t bring myself to pay $4 for a very small bottle of off-brand syrup that I can make at home for pennies. And you can too, really.

Here’s the deal on simple syrup: traditionally it’s a 1 to 1 sugar/water ratio. But most of the recipes you find online are a 2 to 1 ratio, which (stating the obvious here) makes a sweeter, thicker syrup – great for cocktails and sweetening teas and coffees where you don’t want to water down the flavors. Purists will argue that anything other than a 1 to 1 ratio syrup should be called bar syrup, or sugar syrup, rather than simple syrup. Who knew sugar water could cause such controversy! Here’s the deal, though – it’s totally up to you. Today’s concoction was a 2 to 1, but you do what your heart tells you.

Keep your syrup stored in a sealed, clean bottle. (I use an old glass bottle I got at…you guessed it… Home Goods that contained limonaide…mmm). It will keep in the refrigerator for up to a month, or on your counter for a week or so. If you don’t think you’ll use it up, make smaller batches.

Add syrup to coffee, tea (great for sweetening already cold tea when granulated sugar won’t dissolve), oatmeal, fruit. Or you could just drink it straight out of the bottle.

Finally, today I made vanilla syrup, but you can add any number of extracts or flavorings. Think almond, hazelnut, orange or lemon peels for a citrus note, cinnamon sticks, coffee beans. You get the picture.

Vanilla Syrup:
1 to 1 parts sugar to water for a thin syrup
2 to 1 parts sugar to water for a thicker syrup
1 t. vanilla per cup sugar

Add sugar to water in a small saucepan on medium-high heat.

Bring to a simmer, stirring occasionally, until sugar is dissolved. Add any flavorings or infusions now, and remove from heat.

Let cool, and pour into a glass bottle using a funnel or measuring cup with a pour spout.

Enjoy!