Dutch Honey (Vanilla Butter Syrup) Recipe
If you’re like me and adore a syrup that’s rich, buttery, and just a little bit indulgent, then you’re going to love this Dutch Honey (Vanilla Butter Syrup) Recipe. It has this wonderful silky texture and a warm vanilla sweetness that feels like a cozy hug first thing in the morning. I always reach for it on those lazy weekend breakfasts where pancakes or waffles are on the menu—it just elevates them from everyday to memorable in seconds.
What makes Dutch Honey (Vanilla Butter Syrup) Recipe so special is how simple the ingredients are, yet how transformative the final syrup tastes. It’s not just a sauce—it’s a little jar of magic that pairs beautifully with so many dishes. I promise, once you whip this up, you’ll find yourself looking for ways to drizzle it over everything!
Ingredients You’ll Need
These ingredients come together to create a syrup that’s creamy, buttery, and bursting with vanilla flavor. Each one plays a key role in balancing richness with sweetness, so don’t swap out the heavy cream or butter if you can help it—trust me, they make the magic happen.
- Sugar: I use regular granulated sugar, which caramelizes nicely and keeps the syrup smooth.
- Heavy Cream: This adds the luscious creaminess that makes Dutch Honey so decadent.
- Salted Butter: Butter is where the richness comes from; salted butter adds a little savory edge to balance the sweetness.
- Vanilla Extract or Vanilla Bean Paste: Vanilla bean paste gives a gorgeous speckled look and intense flavor, but good vanilla extract works beautifully too.
- Baking Soda: This little addition neutralizes some acidity and gives the syrup a smooth, mellow finish—don’t skip it!
Variations
I love that this Dutch Honey (Vanilla Butter Syrup) Recipe is so adaptable—there are a few tweaks I’ve tried that make it even more special, depending on what I have on hand or the mood I’m in. Feel free to make it your own!
- Maple Twist: Swap half of the sugar for pure maple syrup for a deeper, woodsy sweetness. I do this when I’m craving cozy fall vibes.
- Dairy-Free Version: Use coconut cream and a vegan butter alternative to keep it creamy and delicious without dairy.
- Spiced Honey: Add a pinch of cinnamon or nutmeg for an extra layer of warmth, especially festive during the holiday season.
How to Make Dutch Honey (Vanilla Butter Syrup) Recipe
Step 1: Melt and Combine Butter and Sugar
Begin by melting the salted butter in a medium saucepan over medium heat. Once melted, add the sugar and stir continuously. It’s important not to rush this stage—keep stirring until the sugar dissolves completely and the mixture turns a light golden color. This is my favorite part because the kitchen starts smelling unbelievably good, like a sweet buttery caramel.
Step 2: Stir in Cream and Vanilla
Slowly pour in the heavy cream while stirring. Be careful here because it will bubble up quite a bit! Keep stirring until everything is smooth and well combined. Then, add your vanilla extract or vanilla bean paste, mixing until you see those gorgeous vanilla flecks spread through the syrup.
Step 3: Add Baking Soda and Simmer
Sprinkle in the baking soda and watch the magic happen — the mixture will bubble up and lighten in color. This reaction is what gives Dutch Honey its signature smooth texture. Simmer gently for another 2-3 minutes while stirring constantly to prevent burning. Once it slightly thickens and coats the back of your spoon, it’s ready to cool.
Side Dishes
Besides breakfast, I love pairing Dutch Honey syrup with rustic French toast and even drizzled over vanilla or cinnamon ice cream. It also works wonders on sweet potato pancakes or warm buttermilk biscuits.
Creative Ways to Present
For brunch parties, I like setting up a little syrup station with this Dutch Honey alongside fresh fruit, nuts, yogurt, and granola—everyone can customize their own bowl. Another fun idea is serving small ramekins of the syrup with mini pancakes for dipping, kind of like a sweet fondue!
Make Ahead and Storage
Storing Leftovers
I store leftover Dutch Honey (Vanilla Butter Syrup) Recipe in a glass jar or airtight container in the fridge. It keeps beautifully for up to two weeks, which is perfect because you know you’ll want to drizzle it on everything again and again.
Freezing
While I rarely freeze this syrup because we finish it so fast, I have frozen it a couple of times without issue. Pour it into a freezer-safe container, leaving some room for expansion, and thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, I prefer warming Dutch Honey slowly on the stovetop over low heat or in short bursts in the microwave, stirring often. This helps maintain its smooth texture without scorching.
FAQs
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Can I use light cream instead of heavy cream in Dutch Honey (Vanilla Butter Syrup) Recipe?
Heavy cream is best because of its high fat content, which gives the syrup its luscious, thick texture. Using light cream might result in a thinner syrup that doesn't coat nicely, but if that's all you have, it will still taste good—just expect a less rich consistency.
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Why do I need to add baking soda?
The baking soda neutralizes acid and causes a gentle foaming reaction that lightens the syrup's color and texture, making it silky and mellow rather than overly sweet or heavy. It's a small step that makes a big difference.
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How long does Dutch Honey (Vanilla Butter Syrup) Recipe last?
When refrigerated in an airtight container, this syrup typically lasts up to two weeks. Just give it a gentle stir before serving, especially if it thickens slightly in the fridge.
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Can I make this syrup vegan?
Yes! Simply swap the butter with a plant-based margarine and use full-fat coconut cream instead of heavy cream. The taste will be a bit different but still delicious and indulgent.
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Does the syrup thicken as it cools?
Yes, the syrup does thicken once cooled due to the butter and cream solidifying slightly. If it becomes too thick, just reheat gently to loosen it back up before pouring.
Final Thoughts
This Dutch Honey (Vanilla Butter Syrup) Recipe holds a special place on my breakfast table because it feels like a little celebration every time I make it. It’s simple, comforting, and wonderfully versatile. I hope you enjoy making and sharing it as much as I do—there’s something truly lovely about adding that extra touch of homemade sweetness to your mornings. Give it a go, and don’t be surprised if it becomes your new pantry staple!
PrintDutch Honey (Vanilla Butter Syrup) Recipe
Dutch Honey, also known as Vanilla Butter Syrup, is a rich and creamy sauce made from sugar, heavy cream, butter, vanilla, and a touch of baking soda. Perfect for drizzling over pancakes, waffles, or desserts, this syrup combines caramel-like sweetness with a smooth buttery texture and a hint of vanilla flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Dutch
Ingredients
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
- Combine Sugar and Butter: In a medium saucepan over medium heat, combine 1 cup sugar and 1/2 cup salted butter. Stir continuously until the sugar dissolves and the butter melts completely, forming a smooth mixture.
- Add Heavy Cream: Slowly pour in 1 cup heavy cream while stirring constantly. Bring the mixture to a gentle boil, then reduce the heat to low to prevent burning.
- Incorporate Baking Soda: Add 1/4 teaspoon baking soda to the mixture. The baking soda will cause the syrup to bubble and lighten in color, creating a smooth, creamy texture.
- Simmer and Thicken: Continue to cook the syrup on low heat for about 5-7 minutes, stirring frequently until it thickens to your desired consistency. Be careful not to scorch.
- Add Vanilla: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract or vanilla bean paste for a fragrant, rich flavor.
- Cool and Serve: Allow the syrup to cool slightly before serving. It will thicken further as it cools. Store any leftovers in an airtight container in the refrigerator and gently reheat before use.
Notes
- Use salted butter for balanced flavor, but unsalted butter can be substituted with a pinch of salt added.
- The baking soda is essential for creating the characteristic light and creamy texture of Dutch Honey.
- Adjust the syrup thickness by simmering longer for thicker syrup or less time for thinner syrup.
- Store in the refrigerator for up to 2 weeks and reheat gently on the stove or in the microwave before serving.
Keywords: Dutch Honey, Vanilla Butter Syrup, pancake syrup, sweet sauce, dessert topping, caramel syrup
