This is a beautiful syrup that can be used over ice cream, with pancakes and waffles, in milkshakes or my favourite way is in coffee / decaf.
Vanilla Syrup
This is a beautiful syrup that can be used over ice cream, with pancakes and waffles, milkshakes or my favourite way is in coffee / decaf.
Ingredients
- 625 g sugar
- 750 g water
- 50 g vanilla essence or 30g vanilla paste
Instructions
- Weigh sugar and water into Thermomix bowl.
- Cook on Varoma speed stir for 45 minutes. Leave MC (measuring cap) off and place the simmering basket on top to let liquid evaporate.
- Add vanilla essence in last 4 minutes of cooking.
- Store in sterilised bottles. makes approx 800 ml
Notes
Variations: I also make caramel syrup by first cooking 1/2 cup sugar in frypan on stove until melted. Then put into Thermomix immediately WITH HOT water and the rest of the sugar and prepare as normal. The caramel will set hard in the Thermomix if hot water is not added straight away… speaking by experience here, lol!
Edit: You can make Caramel in the TM6 on the high heat settings, I have not attempted to make the above step for the caramel in it yet to make the caramel version.
Just what I was looking for! Do you keep this in the fridge and if so, how long does it last before it expires? Thanks!
Hi Nancy, the syrup is usually fine just in the pantry, although I keep it in the fridge during the hot summer months. 2 weeks in the pantry, slightly longer if kept if the fridge.
Hi Rona,
I made a batch of this at Christmas, did not refrigerate and I have had no problems with it going off over our hot Sydney summer. I am in the middle of making a third batch for my son and daughter-in-law. I wonder if I could make a double batch for them so I don’t have to make it so often. I have made it without and with caramelising the sugar and much prefer the caramelised version, it adds so much more depth to it. My husband loves it over his ice cream, I have had to hide it from him so I can have some in my coffee. Thanks for the great recipe.
Hi Carol, thank you, so glad you like the syrup. You should be able to make a double batch, just make sure that it doesn’t go over the max line in your Thermomix bowl or boil over while cooking. Keep an eye on it! 🙂
Hi there! Just wondering if you are making the caramel syrup, do you still add the vanilla?
Thanks
Hi, yes I still add the vanilla for the caramel syrup, although you can leave it out if you prefer.
Thank you! I didn’t add it when I made it this arvo, but could I just add the syrup back in the thermie and add the vanilla and heat it for a little while? How long?
It does taste great but I don’t want to miss out on amazing though!
Could you use this in replace of rice malt syrup?
The Vanilla syrup is not as thick as rice malt syrup. Depending upon what you are putting it in, it may work. Otherwise I suggest making your own golden syrup, it is a closer match to rice malt syrup. Here is the recipe: http://www.domesticdivaunleashed.com/golden-syrup-homemade
Thanks for the reply. I make my golden syrup which I think taste like a mix of rice syrup & golden syrup. But wasn’t sure if to substitute the home made GS. looks like I have my answer.
Hi Rona,
I have made this with Rapadura sugar to make it refined sugar free and no need to caramelise, tastes great.