Description
Dutch Honey, also known as Vanilla Butter Syrup, is a rich and creamy syrup perfect for drizzling over pancakes, waffles, or ice cream. Made with sugar, heavy cream, salted butter, vanilla, and a touch of baking soda, this syrup combines buttery smoothness with a hint of vanilla sweetness to elevate any breakfast or dessert dish.
Ingredients
Scale
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 Cream: In a medium saucepan, pour in the sugar and heavy cream. Stir gently to combine the ingredients evenly before heating.
- Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar completely and prevent scorching.
- Add Butter and Vanilla: Once boiling, reduce the heat to low and add the salted butter and vanilla extract or vanilla bean paste. Stir continuously until the butter has fully melted and the mixture is smooth.
- Add Baking Soda: Stir in the baking soda. The mixture will bubble up and foam slightly—this reaction helps create a light texture in the syrup.
- Simmer to Thicken: Let the syrup simmer gently for 5-7 minutes on low heat, stirring occasionally until it thickens slightly. The syrup will thicken more as it cools.
- Cool and Store: Remove the saucepan from the heat and allow the syrup to cool to room temperature. Transfer to a jar or container and store in the refrigerator. Warm slightly before serving for best drizzling consistency.
Notes
- The syrup thickens more as it cools—if it’s too thick, warm gently to return it to pouring consistency.
- Use salted butter for balanced flavor; unsalted butter can be used but may require a pinch of salt added.
- If you want a deeper caramel flavor, cook the sugar and cream a little longer but watch carefully to avoid burning.
- This syrup keeps refrigerated for up to 2 weeks.
- Vanilla bean paste provides a more intense vanilla flavor and speckled appearance compared to extract.
Keywords: Dutch Honey, Vanilla Butter Syrup, Pancake Syrup, Waffle Syrup, Butter Syrup, Sweet Sauce