Gelatin Free Vanilla Bean Syrup
Vanilla syrup sounds simple, but so many store-bought versions sneak in unexpected additives or stabilizers that can be hard to vet. This one keeps things beautifully clean — just water, honey, and a real vanilla bean doing all the work. Splitting the pod and scraping the seeds directly into the pan means you get that deep, floral vanilla flavor that extract alone just can't match. The honey dissolves into a glossy, lightly thickened syrup that feels almost luxurious, with a natural sweetness that isn't cloying. It's the kind of thing you'll want to drizzle over pancakes, stir into coffee, or spoon over yogurt without a second thought. Straining out the spent pod leaves you with a silky, fragrant syrup that stores neatly in the fridge for up to two weeks — ready whenever you need a little something special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup water
- ¼ cup honey
- 1 vanilla bean, split lengthwise and seeds scraped
Instructions
- 1
Combine the water and honey in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes.
- 2
Add the vanilla bean pod and scraped seeds to the saucepan. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the syrup is slightly thickened and coats the back of a spoon, about 6–8 minutes. Watch the heat — honey syrups can bubble up quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!