Vanilla Caramel Syrup - For Coffee Or Espresso - cooking recipe

Ingredients

2 cups sugar
1/4 cup packed dark brown sugar
2 cups hot water (from your tap)
2 vanilla beans
6 teaspoons vanilla extract
6 teaspoons caramel extract

Preparation

Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
Put the scrapings and the outer beans in a sauce pan.
Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
Turn heat up to medium for a few more minutes (3-5) stirring constantly.
Do not boil.
Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
This is to remove the bean skins and any sediment.
Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.