Stir the sugar and 3 tablespoons of water together in a medium saucepan. Cook on medium-high until it comes to a boil. Reduce the heat to low, and keep the sugar at a low boil for about 5 minutes, until the syrup thickens and begins to brown slightly. Remove from the heat and allow the boiling to settle. Stir in 1 cup of the water. Return to the heat and bring back to a low boil over medium-high heat. Boil for 1 to 2 more minutes.
Remove the pan from the heat. Stir in the orange peel and the vanilla bean seeds and pod. Let sit for at least 30 minutes, stirring occasionally.
Once cooled, strain the cream soda syrup through a fine mesh sieve. Place the strained syrup in a bottle, seal, and store in the refrigerator for up to 2 weeks.
To serve, pour 1½ ounces of the cream soda syrup into a glass filled with ice. Top with 8 ounces of club soda or seltzer water, stir, and serve.
Courtesy of Wonderful Citrus.