Vanilla Caramel Syrup - For Coffee Or Espresso

• 2 cups sugar
• 1/4 cup packed dark brown sugar
• 2 cups hot water (from your tap)
• 2 vanilla beans
• 6 teaspoons vanilla extract
• 6 teaspoons caramel extract

1. Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
2. Put the scrapings and the outer beans in a sauce pan.
3. Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
4. Turn heat up to medium for a few more minutes (3-5) stirring constantly.
5. Do not boil.
6. Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
7. This is to remove the bean skins and any sediment.
8. Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.

sugar, brown sugar, hot water, vanilla beans, vanilla, caramel extract

Taken from www.food.com/recipe/vanilla-caramel-syrup-for-coffee-or-espresso-71652 (may not work)