Vanilla Simple Syrup

So simple.  So tasty. 

Notes:
You don't need to cut through both sides of the vanilla bean.  Just slit one side and open it like you would a book.  You can use this syrup in a bunch of different ways.  I’ve used it in a couple of different types of popsicles and as a sweetener in coffee.  It also makes a nice addition to cocktails.  You can use vanilla beans several times.  Once you’ve made the syrup, just rinse off the bean and let it sit out on a plate until it is dried.  I store my simple syrup in a clean mason jar in the fridge.  If you want to make sure the lid unscrews easily each time, just wipe the rim of the jar with a paper towel that has a little bit of vegetable oil on it.  No vanilla bean?  No problem.  Just add some vanilla extract (to taste) to the sugar and water mixture once it has cooled.  

Ingredients:
1 vanilla bean
1½ cups water
1½ cups granulated sugar

Slice, Boil, Steep:
Use a sharp knife to slice open the vanilla bean lengthwise.  Place the water and sugar in a medium-sized pan and bring the mixture to a boil, stirring occasionally.  Once the sugar has dissolved, remove the pan from the heat and add the vanilla bean.  Press on the bean with a spoon to fully submerge it.  Allow the mixture to steep for 30 minutes.  Taste the mixture.  If it is vanilla-y enough, remove the bean.  If you'd like more flavor, leave the bean in for a bit longer until it reaches your desired flavor point.  Pour the mixture into a clean mason jar and refrigerate.  Rinse the bean off with some water, allow it to dry on a plate for a few days, and then store it for a future use. 

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