Ingredients

VANILLA VARIATION
½ cup (125 mL) water
½ cup (125 mL) sugar
1 tsp (5 mL) vanilla extract

ALMOND VARIATION
½ cup (125 mL) water
½ cup (125 mL) sugar
1 tsp (5 mL) almond extract

MOCHA VARIATION*
½ cup (125 mL) water
½ cup (125 mL) sugar
¼ cup (50 mL) cocoa powder
1½ tbsp (22 mL) instant coffee or espresso powder
⅛ tsp (0.5 mL) salt

*For the mocha variation, combine all the ingredients in a small saucepan and bring to a boil over medium heat. Stir frequently. Reduce the heat to low and heat until the sauce resembles a pourable syrup. Cool and transfer to a 2-cup (500-mL) Silicone Prep Bowl.

Directions

Pick a variation. Combine the water and sugar in a small saucepan over medium heat. Bring to a simmer until the sugar is dissolved, stirring frequently.
Remove from heat and add the extract.

Yield:

6 servings of 2 tbsp (30 mL)

Cook's Tips:

You can cover the syrups and store them in the refrigerator for up to 1 month.

To make the vanilla and almond syrup in the microwave: Combine the water and sugar in a 2-cup (500-mL) Silicone Prep Bowl and microwave, uncovered, on HIGH for 2 minutes, or until the sugar is dissolved and the water begins to simmer. Add the extract. (Don’t make mocha syrup in the microwave.)

For a sugar-free version of each syrup, use ½ cup (125 mL) of water and ¼ cup (50 mL) of sugar substitute baking blend to make ½ cup (125 mL) of syrup.