1 cup granulated sugar
1 cup water
1 vanilla bean, split
Tools: small saucepan, wooden spoon, strainer, lidded glass jar
Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat, add vanilla bean and let cool to room temperature. Strain into a clean glass jar (alternatively you may leave the vanilla bean in the syrup for a more potent vanilla flavor), cover and keep refrigerated for up to 2 weeks.