High Fructose Corn Syrup Free Vanilla Bean Syrup
Most store-bought syrups and flavored sweeteners are loaded with high fructose corn syrup, which makes something as simple as a vanilla drizzle feel off-limits. This version keeps things beautifully clean — just water, honey, and a real vanilla bean doing all the heavy lifting. The result is a rich, fragrant syrup with genuine depth that no corn-syrup-based bottle can come close to matching. Honey brings a subtle floral sweetness that pairs perfectly with the warm, aromatic seeds scraped straight from the pod. It comes together in a single saucepan in under fifteen minutes, and the vanilla steeps as it cools so every drop is packed with flavor. Strain it into a jar and keep it in the fridge for up to two weeks — ready to swirl into coffee, drizzle over pancakes, or stir into cocktails whenever you need it.
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!