Torani Vanilla Syrup Recipe

Torani vanilla syrup is cane sugar, water and natural flavour, with 80 calories and 20 grams of sugar in two tablespoons. A homemade syrup of the same strength dissolves one and a quarter cups of sugar in a cup of water and takes a tablespoon of vanilla extract once the pan is off the heat. It makes about one and two thirds cups.

What is in Torani vanilla syrup

Torani's product page lists pure cane sugar, water, natural flavours, citric acid and two preservatives, potassium sorbate and sodium benzoate. A serving is 2 tablespoons, with 80 calories and 20 grams of sugars. The syrup comes in a 750-millilitre glass bottle, which holds 25 servings, and in a 375-millilitre plastic bottle, and it is listed as gluten free.

The syrup below comes to about 70 calories for 2 tablespoons by USDA figures. It is a homemade syrup of the same strength, not Torani's formula, and MakeFoodLovely is not connected with Torani.

Recipe

Vanilla Syrup

A homemade vanilla syrup at the strength of Torani's — cane sugar, water and vanilla extract. About 1 2/3 cups, or 13 servings of two tablespoons.

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Prep

2 min

Cook

4 min

Total

20 min

Serves

13

Cuisine

American

Ingredients

• 1 1/4 cups granulated sugar
• 1 cup water
• 1 tablespoon vanilla extract

Instructions

1. Heat the sugar and the water in a small saucepan over medium heat, stirring, until the sugar has dissolved and the liquid is clear, 3 to 4 minutes. It does not need to boil.
2. Take the pan off the heat and let the syrup cool for 10 minutes.
3. Stir in the vanilla extract.
4. Pour the syrup into a clean bottle, close it and refrigerate.

Nutrition

Calories:

70

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The same sweetness, spoon for spoon

Twenty grams of sugar in 30 millilitres means slightly more sugar than water by weight. One and a quarter cups of sugar to one cup of water gives about 19 grams in 2 tablespoons, so this syrup replaces the bottle in a recipe without any change to the amounts.

The usual simple syrup of equal cups of sugar and water is thinner: about 17 grams in 2 tablespoons.

Extract, paste or a vanilla bean

• Extract goes in off the heat. In the United States pure vanilla extract must contain at least 35 percent alcohol, according to Wikipedia, and in a simmering pan the aroma leaves with the alcohol.
• Vanilla bean paste replaces the extract in the same amount and leaves specks in the syrup.
• A vanilla bean: split it lengthwise, heat it with the sugar and water, and let it steep in the syrup for 30 minutes before taking it out.

With brown vanilla extract the syrup is pale amber, not colourless.

Three drinks with vanilla syrup

• Vanilla latte: 2 shots of espresso, 1 cup of steamed milk, 2 tablespoons of syrup.
• Italian soda: 2 tablespoons of syrup over ice with 1 cup of sparkling water. A tablespoon of half-and-half on top makes it a cream soda.
• Vanilla sweet cream foam: 1/4 cup of heavy cream, 2 tablespoons of milk and 1 tablespoon of syrup, frothed. The lavender cold foam on this site starts from the same mixture.

The syrup also replaces the sugar syrup brushed onto the twice-baked almond croissants.

A month in the refrigerator

The bottle from the store carries two preservatives, and this syrup has none. Keep it in a clean, closed bottle in the refrigerator and use it within a month. A syrup that has turned cloudy goes down the drain.

The other Torani copy on this site is the caramel sauce.