Classic Vanilla Breakfast Syrup

1. Combine Ingredients

Start by combining 140 grams of water, 250 grams of granulated sugar, 50 grams of light brown sugar, 3 grams of Diamond Crystal kosher salt, and 1 gram of cream of tartar in a 1-quart stainless steel pot. Place the pot over medium heat and stir the mixture gently with a fork for about 5 minutes until it begins bubbling hard around the edges.

2. Prevent Crystallization

Take a damp pastry brush and carefully wipe down the sides of the pot to wash away any sugar crystals. This step ensures a smooth syrup without crystallization.

3. Cook the Syrup

Attach a digital thermometer to the pot and continue to cook the syrup until it reaches 234°F (112°C), which will take about 8 minutes. You will notice the syrup turning a lovely amber color—this indicates it has reached the proper consistency.

4. Add Baking Soda and Water

Once the syrup is at the right temperature, stir in 0.25 grams of baking soda using a heat-resistant spatula. The syrup will bubble vigorously, which is exactly what you want to see. Then, add the remaining 55 grams of water. Stir the mixture well and let it return to 234°F (112°C), which should take another 2 minutes.

5. Finish the Syrup

After reaching the desired temperature again, pour the syrup into a Pyrex measuring cup to halt the cooking process. Stir in 7 grams of unsalted butter and 1 gram of vanilla extract until fully combined. Allow the syrup to cool down to 100°F (38°C) before serving. If you have any leftover syrup, store it in an airtight container in the refrigerator for up to 3 months. Enjoy your homemade classic vanilla breakfast syrup with your favorite pancakes or waffles!