Caramel-Root Beer Simple Syrup

1/4 cup water1 cup sugar4 cans (12 ounces each) root beer1 vanilla bean, split and seeds scraped into the syrupIn a large saucepan over medium-high heat, combine the water and sugar. Bring to a low boil and cook, without stirring, until the syrup is a deep amber.One at a time, slowly pour in the root beer. The mixture will sputter and froth. Add the vanilla bean, then bring the mixture to a simmer and cook until reduced to 2 cups. Remove from the heat and let cool. Remove the vanilla bean.Pour the syrup into an airtight jar and refrigerate for up to 2 months.Makes 2 cups.Associated Press