Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.