Add all ingredients to mixer bowl, cook for 15 min/steaming temp/speed 1/MC off.
Discard the vanilla bean and pour syrup into an airtight glass container.
I recommend you now add 300 g or 10.6 oz water to the mixer bowl and cook for 10 min/steaming temp/speed 2/MC on - to make cleaning the bowl easier.
Notes
For a thicker syrup, cook a bit longer.Store in the fridge for 1-2 weeks.You can substitute the vanilla bean with 2 tsp of vanilla essence if you prefer.Bellini UsersUse your blunt blade for this recipe.At step 1 and step 3 use ST temp if using an Intelli and 120°C or 250°F if using a Supercook.