sugar and syrups
MAKES 4 cups (32 ounces) 2 cups water 4 cups demerara sugar ½ teaspoon vanilla extract ¼ teaspoon salt Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear such that you can see the bottom of the pot). Immediately remove from heat and let cool. Add the vanilla extract and salt and stir to combine. Pour into a lidded bottle or other sealable container and store in the refrigerator. The syrup will keep, refrigerated, for several weeks.