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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (7)

61 Ratings
  • 5 star values: 14
  • 4 star values: 18
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
05/27/2008
What was the name of the vanilla she used on the show?
Rating: Unrated
05/26/2008
History of the egg cream (regular, not vanilla) http://whatscookingamerica.net/History/NYEggCreamHistory.htm
Rating: Unrated
05/25/2008
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
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Rating: Unrated
03/30/2008
Super delicious hit the spot for something sweet!!
Rating: Unrated
03/13/2008
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.
Rating: Unrated
03/06/2008
Yes, just put the syrup in a sealed container, store in fridge for up to 1 wk. If it lasts that long.
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Rating: Unrated
03/03/2008
Can the leftover vanilla simple syrup be refrigerated and used the next day, or within a few days?