This waffle syrup is quite sweet, with a hint of vanilla to accompany the anise. It’s best served warm, but as it cools it thickens and forms a glaze, making the waffle reminiscent of a sweet doughnut. Makes about 1 cup.
You may still feel occasional tiny pieces of anise, even after the cooking softens it. I didn’t think this was a big deal, but opinions may vary on that. If you prefer, as a substitution you could start with ½ teaspoon of anise extract, added after heating the rest of the mixture, and increase in ¼ teaspoon increments until the anise flavor is the desired strength for you.