French Vanilla Coffee Syrup

I'm sure almost everyone has noticed these various flavored syrups at their preferred convenience store. The common flavors include caramel, French vanilla, and hazelnut. I'm not exaggerating when I say that buying them for home use is costly, and it's a luxury in our household that I often find hard to justify.

Here is a homemade version you may like to try instead.

Ingredients:

1 cup of water

1 cup of granulated sugar

1/4 cup brown sugar

2 tablespoons vanilla extract (for best flavor use pure vanilla extract, not imitation )

1 teaspoon vanilla bean paste (optional)

1/8 teaspoon almond extract (optional for a nuttier taste)

1/2 teaspoon instant vanilla pudding (optional for a creamier texture)

1/8 teaspoon salt

Directions:

In a small saucepan, mix granulated sugar, instant pudding, brown sugar, and salt (if using) using a whisk, then add the water. Stir until well combined. If using vanilla bean paste, add it now.

Place the saucepan over medium-high heat and bring to a gentle boil, stirring occasionally. Reduce to a simmer and cook for 5-8 minutes until the sugar fully dissolves. Avoid overcooking to prevent the syrup from becoming too thick or candy-like.

Remove from heat and let cool slightly (about 5 minutes). Stir in vanilla extract and almond extract (if using).

Allow the syrup to cool completely, then transfer to an airtight glass bottle or jar (e.g., a mason jar or a 750ml bottle like Torani’s). Store in the refrigerator for up to 1-2 weeks. Shake gently before use if separation occurs.

Notes:

Adding caramel coloring is optional, as I believe the brown sugar provides sufficient color. Additionally, the pudding contributes to making the syrup less opaque and gives it a creamier appearance.

I add 2 tablespoons to my homemade coffee creamer for an "extra" vanilla kick.