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Vanilla Simple Syrup

This recipe for vanilla simple syrup should be used when making Vanilla Egg Cream.

  • Yield: Makes 1 1/2 cups
Vanilla Simple Syrup

Source: The Martha Stewart Show, March Winter 2008

Ingredients

  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.

Reviews (7)

  • Heatherwills44 27 May, 2008

    What was the name of the vanilla she used on the show?

  • woodensandals 26 May, 2008

    History of the egg cream (regular, not vanilla)

    http://whatscookingamerica.net/History/NYEggCreamHistory.htm

  • MarekaEnya 25 May, 2008

    WHY DOES MARTHA CALL THIS VANILLA EGG CREAM,I GET THE VANILLA AND THE MILK . BUT THERE ARE NO EGGS IN THIS IT IS KINDA OF LIKE USING IT AS A CATCHY TITLE ? WHY NOT JUST VANILLA CREAM

  • MBEVENTS 30 Mar, 2008

    Super delicious hit the spot for something sweet!!

  • Crabcake23 13 Mar, 2008

    This is soooo good! Just like the egg creams I use to get when I visited Long Island. I had forgotten all about them until Martha Steward gave us her recipe. Since then, I've seen other recipes using less milk and more seltzer. I've tried them all and you just can't go wrong how ever you make them. I like mine with a little more fizz so I use 3 oz milk and 5 oz seltzer. Actually, I don't even measure any more. You just can't mess it up.

  • Mykalz 6 Mar, 2008

    Yes, just put the syrup in a sealed container, store in fridge for up to 1 wk. If it lasts that long.

  • LMonahos 3 Mar, 2008

    Can the leftover vanilla simple syrup be refrigerated and used the next day, or within a few days?

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