vanilla syrup

This easy syrup can be made up to a week in advance and refrigerated. Let return to room temperature before using.

MAKES ⅔ CUP

• ⅓ cup sugar
• ⅔ cup water
• 1 teaspoon vanilla extract

1. Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Continue to simmer until the syrup reduces to ⅔ cup.
2. Remove from the heat and stir in the vanilla. Cool completely before using.