Directions:

In a small pan, whisk together the sugar and water.

Cut the vanilla bean in half lengthwise and scrape the seeds out. Place both the seeds and pod into the saucepan.

Stir the mixture over medium heat until it comes to a boil. Boil for 1 minute; remove from heat.

Once the mixture has cooled completely, remove the vanilla bean pod and pour mixture into a container. Store in the refrigerator until ready to use again (the syrup will thicken as it cools).