Vanilla Maple Syrup Food

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VANILLA MAPLE SYRUP



Vanilla Maple Syrup image

Our vanilla maple syrup is the perfect two-ingredient recipe to wow a crowd without a lot of work. Vanilla bean pods are essential here, as using an extract or powder won't pack as much of a flavor punch.

Provided by Cooking Light

Time 10m

Yield Serves 16 (serving size: about 1 tablespoon)

Number Of Ingredients 2

1 cup maple syrup
1 (3-inch) vanilla bean

Steps:

  • Pour maple syrup into a saucepan. Split vanilla bean in half lengthwise; scrape seeds into syrup. Place vanilla bean in syrup. Cook over medium-low heat 5 minutes. Remove from heat; discard vanilla bean.

Nutrition Facts : Calories 50, Carbohydrate 14 g, Fat 0 g, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 0 g, Sugar 13 g

MAPLE-VANILLA SYRUP



Maple-Vanilla Syrup image

This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or French toast!

Provided by tlmcguire

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 24

Number Of Ingredients 6

4 cups white sugar
½ cup light brown sugar
3 tablespoons corn syrup
2 cups water
1 teaspoon imitation maple flavor
1 teaspoon vanilla extract

Steps:

  • Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely, then pour into glass jars, cover, and refrigerate.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 39.8 g, Sodium 3.5 mg, Sugar 38.5 g

VANILLA-MAPLE ICE CREAM



Vanilla-Maple Ice Cream image

The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 1 quart of vanilla-maple ice cream

Number Of Ingredients 8

2 cups heavy cream
1 cup whole milk
1/2 cup grade A robust pure maple syrup
1 vanilla bean, halved crosswise, split lengthwise and seeds scraped out
3 large egg yolks
1/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
  • Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
  • Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

VANILLA SYRUP



Vanilla Syrup image

Used with Vanilla-Spiked Hot Cocoa recipe #56459. Can also be used in coffee, yogurt or over ice cream.

Provided by Charlotte J

Categories     Sauces

Time 15m

Yield 2 cups of syrup

Number Of Ingredients 3

2 cups water
2 cups sugar
2 tablespoons pure vanilla extract

Steps:

  • In medium saucepan over medium high heat, bring water and sugar to a boil.
  • Cook until mixture thickens slightly, about three minutes.
  • Remove from heat, stir in vanilla and let cool to room temperature.
  • Refrigerate in an airtight container for up to two weeks.

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