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
Strawberry Stuffed French Toast Recipe
Homemade Vanilla Ice Cream Recipe
Funfetti 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!
(I haven’t tried the recipe yet, but since I had to rate it before I could ask my question, I gave it 5 stars). My question is, can this be reheated on the stove, slowly of course, once it has sat in the refrigerator overnight? I make breakfast once a month for about 50-75 people and would like to cook waffles in the oven (another pin I found on Pinterest) along with a couple different flavors of syrups. Does reheating it change the consistency? Does it get clumpy?
Hi! You can leave a comment or question without a rating 🙂 But thank you for the vote of support!
You can certainly reheat it- I even make it in large batches and freeze it. Just reheat it on the stove and stir while doing. It shouldn’t get clumpy at all. As long as you don’t reheat it too long, the texture will be the same. Heating too long just reduces it because the water content evaporates and it thickens, which is easily solved by adding a little more cream or milk to loosen it.
Absolutely the best! 5 stars
What is the acid in the recipe that the baking soda reacts with? I’ve made similar recipes, but with buttermilk, which reacts with the soda. Yours sounds and looks delicious! Just wondering about the science
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. You can also leave it out and it will be perfectly fine!
I loved this so much!! I used it for pancakes, crepes, and even dipped apples in it. So good taste like melted ice cream.
Glad you love it as much as we do!
Just made the vanilla syrup. It’s amazing. I will be making the stuffed French toast this weekend.
Recipe was very well laid out. The more subdued decadence of the Dutch Honey was a fresh alternative to the maple syrup I grew up eating.
The flavor is fantastic. Had this on our green pancakes this morning. (Put milk and spinach in blender and blitz smooth) then add to pancakes. I use the Betty Crocker recipe for pancakes. Also, instead of sugar and salt I add a tablespoon of pistachio instant pudding to my pancake batter. I also added a little almond extract and homemade vanilla extract.
This strip was amazing on them
Sounds amazing!
Made this this morning. Absolutely scrumptious. Unfortunately it overflowed when I added the baking soda but all is good. I wiped it up with my fingers and licked them off. So good.
Sorry for the mess! Wet sugar is hard to clean, but I’m sure it was a delicious mess to clean up.