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
