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5 from 1 vote

Vanilla Bean Maple Syrup

Simple recipe, Vanilla Bean Maple Syrup is wonderful on everything from ice-cream to pancakes. But mostly, straight from the spoon. Warning: highly addictive.
Course Vanilla Bean Maple Syrup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Author Allie Taylor


  • 8 oz. pure maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 vanilla bean pod


  • Slit the vanilla bean lengthwise.
  • Place vanilla bean in a sterilized 8 or 8.5 oz. jar or flask.
  • Bring the syrup to a near boil.
  • Gently stir in 1 teaspoon vanilla bean paste.
  • Using a funnel, carefully pour the hot syrup over the vanilla bean into the jar.
  • Screw on the cap, then cool.
  • Refrigerate for two weeks 'til ready.
  • ENJOY!!!
  • (Keep refrigerated.)


I made four gallons of vanilla bean maple syrup. Initially, I refrigerated it for two weeks, then moved it to the chest freezer to pull out individually for Christmas gifts.
Did you know? Maple syrup doesn't freeze solid. (It's the high sugar content.)