Dutch Honey (Vanilla Butter Syrup) Recipe

If you’ve never had the pleasure of pouring Dutch Honey (Vanilla Butter Syrup) over a fresh stack of pancakes or drizzle it on warm waffles, you’re in for an absolute treat. This luscious, golden syrup balances rich creaminess with lovely notes of vanilla, making every bite feel like a celebration. It’s incredibly simple to whip up and transforms even the most basic breakfast or dessert into something extra special. Trust me, once you discover how easy and delicious Dutch Honey (Vanilla Butter Syrup) is, you’ll want to keep a jar handy at all times!

Ingredients You’ll Need

This recipe calls for just a handful of simple pantry staples, but each one has a crucial role in hitting that dreamy texture and flavor. Don’t be tempted to substitute here—the combination is tried and true, giving Dutch Honey (Vanilla Butter Syrup) its signature silkiness and aroma.

• Sugar: The sweet heart of the syrup, responsible for that delightful golden color and luscious, pourable consistency.
• Heavy Cream: Adds a dreamy richness and creaminess you simply can’t replicate with lighter options.
• Salted Butter: Delivers decadent flavor and that signature melt-in-your-mouth finish. The touch of salt is key for balance.
• Vanilla Extract (or Vanilla Bean Paste): This is what elevates the syrup, infusing it with fragrant depth that makes every bite sing.
• Baking Soda: The magic ingredient! Stirring this in at the end gives the syrup its classic, slightly whipped texture and prevents graininess.

How to Make Dutch Honey (Vanilla Butter Syrup)

Step 1: Combine the Ingredients

Start by gathering a heavy-bottomed saucepan—this will help prevent scorching. Pour in the sugar, heavy cream, salted butter, and your vanilla of choice (extract or paste). This simple lineup is about to become pure liquid gold!

Step 2: Bring to a Low Boil

Place the saucepan over medium heat and grab a sturdy wooden spoon. Stir slowly and steadily as the butter melts and the mixture blends together. Once everything is creamy smooth and starting to look a bit glossy, let it come to a gentle low boil.

Step 3: Simmer and Thicken

Reduce the heat to a gentle simmer. Continue stirring—you’re aiming for a thick, silky syrup. Watch for subtle color changes and a little bit of body, which should take about 5 to 10 minutes. You’ll notice the kitchen beginning to smell amazing!

Step 4: Add the Baking Soda

Right before removing the saucepan from the heat, sprinkle in the baking soda. It’ll bubble up and lighten the syrup’s texture, so give it a thorough stir until fully dissolved. This tiny step is the secret behind the signature fluffiness of Dutch Honey (Vanilla Butter Syrup)!

Step 5: Serve or Store

Your syrup is ready! Pour it generously over pancakes, waffles, or anything your heart desires. If you don’t use it all right away, let it cool and pop it in the fridge for a sweet treat later on.

How to Serve Dutch Honey (Vanilla Butter Syrup)

Garnishes

Take Dutch Honey (Vanilla Butter Syrup) over the top with a dusting of powdered sugar, a scattering of toasted nuts, or a few fresh berries. The vanilla tones in the syrup play beautifully with fruity and crunchy toppings, making every plate look inviting and taste even better.

Side Dishes

Of course, pancakes and waffles are the classics, but this syrup also shines over French toast, cornbread, or warm banana bread. Try it paired with crispy bacon or sausage—the sweet and savory combo is a total game-changer!

Creative Ways to Present

If you’re hosting brunch, pour the syrup into a cute pitcher or mason jar and offer a little tasting station with toppings and breads. You can even swirl Dutch Honey (Vanilla Butter Syrup) over ice cream sundaes or use it as a dip for churros and doughnuts for a playful twist.

Make Ahead and Storage

Storing Leftovers

Let the syrup cool completely before transferring it to an airtight jar or container. Store it in the fridge, where it will keep happily for up to a week. Give it a quick stir or shake before you use it again to bring back that silky texture.

Freezing

Got leftover Dutch Honey (Vanilla Butter Syrup)? You can actually freeze individual portions in airtight containers, leaving a bit of space for expansion. Thaw overnight in the fridge when you need a quick fix of homemade syrup.

Reheating

To reheat, just pop the syrup in the microwave for 20–30 seconds or warm gently in a saucepan over low heat. Give it a gentle stir as it warms to ensure everything is perfectly blended again.

FAQs

Can I use unsalted butter instead of salted?

You can, but you’ll want to add a pinch of salt to mimic the balanced flavor that salted butter brings. Salt really helps round out the sweetness of Dutch Honey (Vanilla Butter Syrup).

Is there a substitute for heavy cream?

For best results, stick with heavy cream for that luscious consistency. Half-and-half or whole milk will work in a pinch, but the syrup may be a bit thinner.

What if my syrup gets too thick?

Just add a splash of warm cream or milk and stir until it’s silky again. Dutch Honey (Vanilla Butter Syrup) is pretty forgiving, so you can easily tweak the thickness to your liking.

Can I double this recipe?

Absolutely! Just use a larger saucepan since the syrup bubbles up quite a bit when you add the baking soda.

Does the syrup have actual honey in it?

Despite the name, Dutch Honey (Vanilla Butter Syrup) doesn’t use honey—the name comes from the syrup’s honey-like flavor and appearance. The luscious, buttery vanilla taste is what makes it so magical!

Final Thoughts

I can’t recommend trying Dutch Honey (Vanilla Butter Syrup) enough—it’s one of those recipes that turns ordinary mornings into something memorable. Make a batch soon and see just how many ways you can enjoy this irresistible syrup!

Print