This recipe for vanilla simple syrup should be used when making Vanilla Egg Cream.

Vanilla Simple Syrup

sugar

vanilla extract

Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.

What was the name of the vanilla she used on the show?

History of the egg cream (regular, not vanilla)

http://whatscookingamerica.net/History/NYEggCreamHistory.htm

WHY DOES MARTHA CALL  THIS VANILLA EGG CREAM,I GET THE VANILLA AND THE MILK . BUT THERE ARE NO EGGS IN THIS  IT IS  KINDA OF  LIKE USING IT AS A CATCHY TITLE  ?  WHY  NOT JUST  VANILLA  CREAM

Super delicious hit the spot for something sweet!!

This is soooo good!  Just like the egg creams I use to get when I visited Long Island.  I had forgotten all about them until Martha Steward gave us her recipe.  Since then, I've seen other recipes using less milk and more seltzer.  I've tried them all and you just can't go wrong how ever you make them.  I like mine with a little more fizz so I use 3 oz milk and 5 oz seltzer.  Actually, I don't even measure any more.  You just can't mess it up.

Yes, just put the syrup in a sealed container, store in fridge for up to 1 wk. If it lasts that long.

Can the leftover vanilla simple syrup be refrigerated and used the next day, or within a few days?

vanilla simple syrup

Servings: 1

Cost: $21.28 /serving

Author : Martha Stewart

Ingredients

Instructions

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