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ChrisJM | Jun 14, 201912:41 PM     3

Is there a good way to make vanilla simple syrup which results in more vanilla but less alcohol taste? Recipes appear to call for same amount of water + sugar but the amount/composition of vanilla changes. For example I'm seeing 2tsp vs 2 Tbsp vs 1 bean with or without extract.

Should extract be added when the syrup is still hot so that the alcohol has a chance to evaporate?

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