My English hubby adores this hot curry dish! Excellent as a main dish or an appetizer. Reduce the amount of ginger or curry paste for less hot or spicy. Use your favorite crusty bread for dipping when serving.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 32 |
| Yield: | 2 cups syrup |
Ingredients
- 1 cup white sugar
- 1 cup water
- 3 teaspoons vanilla extract
Instructions
- Combine sugar and water in a saucepan and bring to a rolling boil over medium heat. Cook and stir until sugar has dissolved, 1 to 2 minutes.
- Remove from heat and stir in vanilla extract. Let syrup cool.
- You can use 1 scraped vanilla bean instead of vanilla extract.
Reviews
I made this vanilla syrup to go in my iced caramel macchiato, also from this site. I waited for the sugar syrup to cool a bit before adding the vanilla so as not to destroy the flavour and after tasting, doubled the amount to 2 Tablespoons. This was a quick, easy recipe that didn’t require real vanilla beans, and worked fantastically in my iced coffee. I have plenty left to store in the fridge for next time, so I can avoid the expense and unwanted ingredients in the store-bought coffee syrups. Thanks for the recipe!
I think this would have worked much better had I used a vanilla bean instead of vanilla extract. It was more of a simple syrup than a vanilla syrup. I don’t think I will make this again.