Just a few observations based on my making syrups he

It's easiest in a microwave and the results are good. We have 1200 W
microwave that generally cooks everything much faster than package
directions call for, and my procedure is: 1-1/4 cups water and 1-1/4
cups sugar in a 2-cup Pyrex measuring cup. Microwave for 1 min, stir,
microwave for another minute, stir again, then another :30 to finish.

I've been experimenting with "healthy" sugars. I use Organic sugar for
my simple syrup - it's a little molasses colored but still neutral
enough to work fine in everything we've tried, including various hot and
iced teas and coffees. I use Turbinado sugar when I'm making vanilla
syrup - it's quite a bit darker than what I get using Organic and it
takes a bit more stirring, but the results are really delicious. And,
as mentioned previously here, I use a lot of vanilla in my vanilla
syrup - I use 1/4 cup of Trader Joe's Bourbon Vanilla Extract for each
cup of water. (One of these days I'll get around to making my own using
vanilla beans...)

Thar ye have it, maties - any other things about making syrups, please
chime right in.

-S-