Begin by measuring the sugar and water.
Using a sharp paring knife, carefully cut a slit down the middle of the vanilla bean, longways.
Use your fingers to open the slit up (this may get a bit messy).
Then, use the back of the paring knife to scrape down the inside of the vanilla pod, removing all of the little black granules, or as many as you can.
Do this for both vanilla beans.
In a cold pan, add sugar and water. Whisk to combine.
Slowly bring the pan up to medium heat, whisking throughout.
Add the vanilla beans. If there was excess material in the bean pods, you can let those sit in the syrup too.
Bring the pan to a very gentle simmer, just until all of the sugar is fully dissolved.
Once dissolved and there are very small bubbles around the edge, turn off the heat.
Allow the syrup to cool to room temperature.
If necessary, remove the bean pods.
Give it a final whisk to mix the pods with the syrup again.
Once cool, store for later or use in a drink right now!