Why it works: Syrup and vanilla are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,855 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Vanilla Syrup
Ingredients
Directions
Make the syrup
Combine the plain syrup, vanilla extract, and caramel in a large container.
Stir well until fully mixed.
Store
Store in a sealed bottle in a cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Syrup + vanillatop 12% of all pairsSmell alikelowCooked together1,855 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Plain syrup
- Provides the sweet base and the liquid body of the syrup.
- Vanilla extract
- Supplies the main vanilla flavour and aroma.
- Caramel
- Adds a deeper colour and a toasted, caramel flavour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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