Dutch Honey Syrup is a family tradition on my maternal side. An easy homemade syrup recipe, that we’ve always referred to as Dutch Honey, but is more commonly called Vanilla Butter Syrup, blonde butter syrup, vanilla butter syrup, buttermilk syrup, cream syrup and sometimes just vanilla syrup.
It’s funny because it doesn’t contain honey or buttermilk… it also almost the same as maple cream, but no maple.
The only thing I can tell you with 100% certainty is that you and your family will soon start to crave it. It is that good. It is an an easy sweet syrup for fluffy pancakes, waffles, French toast, German pancakes, biscuits or even vanilla ice cream! I also use it as a simple syrup between cake layers or for poke cakes.
While I generally reserve it for special occassions, it is a great option when real maple syrup isn’t available (or you just ran out!) for your favorite pancakes.
What You’ll Need
Basic ingredients combine to make the ultimate of sweet sauces.
- White sugar– We use white in our version, but another fun variation is to use light brown sugar or dark brown sugar and get molasses undertones.
- Heavy cream- On the actual handwritten recipe card, it states to use table cream. Heavy cream or heavy whipping cream (there is a slight difference in fat content) can be used.
- Salted butter – Salt in this case helps brighten the other flavors. If using unsalted butter, add just a dash of coarse Kosher salt.
- Vanilla extract– Provides flavor. The higher quality the extract, the more robust flavor. If you want a really intense, next level vanilla flavor, try using vanilla bean paste.
- Baking Soda– This is something I’ve started to add over the years, but isn’t in the original recipe. The reaction between the acid and the baking soda creates tiny air pockets resulting in a soft velvety syrup that won’t get too dense when cooled. A small quality won’t impact the flavor.
Some recipes use light corn syrup, but ours just melts white sugar.
How to Make Vanilla Butter Syrup
Making this sauce is super easy! You can make it ahead of time and it is also freezer friendly.
- Use a heavy bottom saucepan for best consistent and controlled heat. Combine the sugar, cream, butter and vanilla extract.
- Heat to medium heat, stirring with a wooden spoon. Using a wooden spoon prevents sticking. Keep an eye on it- dairy and sugar based sauces have the tendency to boil over fast if not kept at a low, steady heat. Heat until the sugar dissolves.
- Reduce a simmer and continue to stir until it thickens, 5-10 minutes. The mixture will thicken further when cool, so just make sure it coats the back of your wooden spoon.
- Right before removing from the heat, stir in the baking soda, making sure it incorporates well.
- Pour hot syrup over your favorite sweet breakfast foods.
Storage
Vanilla butter syrup can be served warm right off the stove or made ahead. Store any syrup you intend to eat that week in an airtight container in the refrigerator. Bring to room temperature to serve.
It can also be frozen in an airtight container, jarred or canned. Although I am not an expert canning, so I will not pretend to give you those instructions. Here is a great tutorial.
Variations
Combine with fresh fruits or use any extract in place of vanilla to give it your own edge. Almond extract, lemon or even maple extract make for fun customizations.
A couple of my other favorite homemade syrup recipes are Homemade Blueberry Syrup, Apple Cider and also Cranberry Syrup.
What to Serve with Vanilla Butter Syrup
- Blueberry Cream Cheese Coffee Cake
- English Scones
- Classic Waffles with 13 Variations
- Raspberry White Chocolate Pancakes
- Ricotta Blueberry Pancakes
Dutch Honey Syrup (Vanilla Butter Syrup Recipe)
Equipment
Ingredients
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup salted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon baking soda
Instructions
- In a heavy bottom saucepan, combine the sugar, cream, butter and vanilla extract.
- Heat to a low boil, stirring with a wooden spoon.
- Reduce to simmer and continue to stir until it thickens (about 5-10 minutes). Right before removing from the heat, stir in the baking soda until dissolved.
- Serve immediately or allow to cool and refrigerate.
- Did you try it? Let us know how it went in the comments section or star ratings!
Might as well be dripping morphine onto my waffles in the morning. Lately I’ve been going to sleep excited for breakfast.
The recipe sounds wonderful. I’m lactose intolerant though so would it be possible to use coconut milk for the cream??
I’m sure it would, although I’ve never tried it. Give it a whirl and let is know how it went!
My kid asks for this every time we make crapes. We leave out the Baking Soda though. I assume this was a typo?
Yay! So glad you love it! The baking soda isn’t a typo, this is something I’ve started to add over the years, but isn’t in the original recipe. The reaction between the acid and the baking soda creates tiny air pockets resulting in a soft velvety syrup that won’t get too dense when cooled. A small quality won’t impact the flavor.
I am making this now and can’t wait to try it! Sounds delicious! I make my own vanilla extract so m using the caviar from one bean along with the extract. Thank you for sharing this!
Oh, yum! It’s gonna be good!
So creamy and delicious, an absolutely gorgeous pancake topping! Quick and easy to make too – thanks so much.
i love how easy this is to make!! Thank you for the recipe!
This is liquid gold! Life-changing syrup! I love it so much, I even make it in batches to bottle up and give to neighbors during the holidays and it is always a hit.
Wow, this looks delicious. My kids love pancakes at weekends so I’ll definitely be trying this out.
OMG the kids went crazy over this on their pancakes!!! I’m going to have to start making it all the time now! SO GOOD!
My best foodie memory is also Dutch Honey made by my aunt on their sheep/wheat farm near Walla Walla, WA! I thought I had died and gone to Heaven! BUT, she used fresh cream from the cow and I thought brown sugar?. That’s it! I’ve only had it twice but I have to have it one more time!
Hi Sue- I wish I had a cow for fresh cream, LOL. I’m sure you could use brown sugar and there are probably so many variations from family to family. I hope you enjoy!
I think it’s called Dutch honey because we of Dutch heritage love our sweets. My observation is historically Dutch meals are not so very inspired, simply good filling foods designed to fill hungry farmers, so they focus more on desserts and sweet treats. I will add, however, that I have a few native Dutch dishes that I love and crave.
Thanks, Barbara!
Can this be canned?
Hi Erin, I am sure it can be, but I don’t know enough about canning to tell you how. Let me consult with a canning friend and I’ll get back to you.
This recipe is not safe for canning because of the butter and cream. Better to freeze it.
Made this today using monkfruit sweetener for the sugar. Taste is phenomenal! Next time I’ll use powdered monkfruit as regular was a bit gritty. I’ve been missing a good syrup for pancakes and such – and now I have something better than the old stuff!!! Thanks for a great recipe!
Yay! We love to hear good things!
Made this and loved it. I would use it for special occasions as it is a great treat.❤️
Fabulous! It is certainly a special occassions only type of treat, but SO worth it!
Question: after this is done and refrigerated, is there any problem with the butter separating and rising to the top or does it stay incorporated into the syrup? Our family prefers cold/cool syrups with pancakes, so that could be a problem!
Hi Valora! There is no issue with it seperating, in fact I have a batch of blueberry Dutch Honey in the freezer right now! It is a little thick though, I would let it sit to come to room temperture so it isn’t so super thick.
This looks delicious although I was a bit surprised when I saw it was free from honey. Pinned ready to make thanks for sharing.
You know Sammie, I have no idea why it is called Dutch Honey with no honey! As a passed down, family recipe, this is just always what we called it 🙂
What is table cream?
I also would like to know what is considered ‘table cream’?
Just regular cream (not heavy whipping cream). Like the kind you would put into coffee.
Hi Sharon,
Just regular cream (not heavy whipping cream). Like the kind you would put in coffee.
Hank tou for the recipe. My husband and I went to an Amish auction this past weekend and the jars of this were selling for 15$ a jar. I can’t wait to try this out. Off to the store in the morning.
Really? $15, huh? Maybe I should start bottling it, lol. I hope it tastes the same, it surely is addictive!
Since your aunt is my Mother. Love You cuz. Thought you might like another idea for this recipe. When I introduced this recipe to My mother-in-law a long time cook on the 6666 Ranch in Texas, She decided to put it on cake. Make a cake (usually white or yellow) and poke holes in it (while still warm) and pour this over it. No need to frost. This has become a favorite of my husbands family.
OMG- Danielle- that sounds amazing! I usually make poke cake with cake mix and pudding, but Dutch Honey sounds just decadent!
If you like poke cake try my Oreo Puddin’ Cake!
Once you’ve tried this – you can never go back. It is truely a favorite of our family!