Why You’ll Love This Recipe
I adore making this syrup because it’s simple yet indulgent. A handful of staple ingredients transforms into a smooth, creamy sauce that elevates any breakfast or dessert. It’s especially handy when I run out of real maple syrup or want something a bit more special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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sugar
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heavy cream (or table cream/whipping cream)
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salted butter (or unsalted + a pinch of salt)
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vanilla extract (or vanilla bean paste)
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baking soda
directions
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I combine sugar, heavy cream, butter, and vanilla in a heavy-bottomed saucepan.
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I heat the mixture over medium heat, stirring constantly until the sugar dissolves and it reaches a low boil.
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Then I reduce to a simmer and continue cooking, stirring often, for about 5–10 minutes until it thickly coats the back of a spoon.
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Just before removing from heat, I stir in the baking soda. The mixture fizzes lightly and becomes silky and slightly aerated.
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I let it cool slightly, then pour it into jars. I serve it warm or store it for later use.
Servings and timing
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Yield: about 2½ cups (roughly 600 ml)
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Prep & cook time: ~15 minutes total
Variations
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Swap white sugar for light or dark brown sugar to introduce caramelized, molasses-rich notes.
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Enhance the flavor by using vanilla bean paste, almond extract, or lemon zest instead of vanilla extract.
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For a boozy twist, stir in a dash of bourbon just before serving.
storage/reheating
I store the syrup in an airtight container in the fridge for up to a week—just bring it to room temperature or warm it gently before serving. It also freezes beautifully; I thaw it overnight in the fridge.
FAQs
What exactly is Dutch Honey Syrup?
I found that despite its name, it doesn’t contain honey—it’s essentially a vanilla-infused cream syrup, also known as vanilla butter syrup or cream syrup, cherished in Dutch-American traditions.
Can I make it dairy-free?
Yes—use coconut cream or another plant-based cream, and substitute vegan butter or coconut oil. Texture and taste will shift slightly, but it still tastes luxurious.
Why add baking soda?
I include baking soda at the end to create tiny air bubbles, which lend a lighter, velvety texture and prevent the syrup from becoming too dense once cooled.
How thick does it get when cooled?
It thickens as it cools—similar to a creamy caramel sauce. If it becomes too stiff in the fridge, I just gently reheat it to restore that pourable, silky consistency.
Can I can this syrup?
I prefer freezing over canning since it contains cream and butter, making home canning less advisable. Freezing in a jar or freezer-safe container is safe and easy.
Conclusion
This Dutch Honey Syrup has become a pantry staple for me. It’s so easy to make, yet I find myself reaching for it constantly—over pancakes, French toast, biscuits, ice cream, or even between cake layers. Its silky texture and sweet, buttery vanilla flavor make everyday treats feel special.
Print
Dutch Honey Syrup (Vanilla Butter Syrup)
- Total Time: 15 minutes
- Yield: About 2½ cups (600 ml)
- Diet: Vegetarian
Description
This creamy Dutch honey syrup is rich, buttery, and lightly foamed with baking soda—perfect over pancakes, waffles, or French toast.
Ingredients
1 cup granulated sugar
½ cup heavy cream (or table/whipping cream)
½ cup salted butter (or unsalted + ¼ tsp salt)
1 tsp vanilla extract or vanilla bean paste
½ tsp baking soda
Instructions
Combine ingredients: In a heavy-bottomed saucepan, combine sugar, heavy cream, butter, and vanilla over medium heat. Stir constantly until butter melts and sugar dissolves.
Simmer: Bring mixture to a gentle boil, then reduce heat and simmer for 5–10 minutes, stirring frequently, until the syrup thickens slightly and coats the back of a spoon.
Add baking soda: Stir in the baking soda just before removing from heat. It will foam slightly, creating a lighter texture.
Cool and store: Let syrup cool slightly, then transfer to a clean jar or container. Serve warm or store in the fridge for later use.
Notes
For a deeper, molasses-rich flavor, use light or dark brown sugar in place of white sugar.
Swap vanilla extract for vanilla bean paste, almond extract, or even a hint of lemon zest.
Add a splash of bourbon or spiced rum before serving for a warm, boozy twist.
Stir gently if separated after refrigeration—warming helps restore texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces & Toppings
- Method: Stovetop
- Cuisine: Dutch-American
