Tasty Vanilla Honey Syrup

This made-from-scratch Dutch Honey Syrup turns everyday items into a golden drizzle that makes your pancakes, waffles, and French toast totally mouthwatering. Even though its name suggests otherwise, this traditional syrup has no real honey in it—it gets its amber shade and deep taste from sugar and cream cooking together till they're caramelized.

I stumbled upon this mixture one weekend when our maple syrup ran out, leaving my kids staring sadly at their plain pancakes. This lucky mistake turned into our Sunday family tradition, with my children now always asking for "the magic syrup" every weekend morning.

Ingredients

• Sugar: Gives the basic sweetness and helps make that lovely golden color while cooking
• Heavy cream: Brings a fancy richness and helps get the texture just right
• Salted butter: Cuts through the sweetness with a hint of savoriness for better flavor
• Vanilla extract or vanilla bean paste: Adds warm fragrance try to use pure stuff for best flavor
• Baking soda: Might seem weird but creates a reaction that makes the syrup extra smooth

Step-by-Step Instructions

Mix Your Starter Ingredients:

Put sugar, heavy cream, butter and vanilla in a thick-bottomed pot. Pick one with high sides since the mix will bubble up while cooking. Make sure to measure everything exactly since the amounts affect how thick your final syrup gets.

Get It Bubbling:

Warm the mix on medium heat until you see small bubbles forming. Keep stirring with a wooden spoon so nothing burns on the bottom. The sugar will melt completely and the color will start changing slightly. This usually takes around 3 minutes.

Let It Cook Down:

Turn down to medium-low heat and let it gently bubble. Keep stirring now and then as it gets thicker. You'll know it's ready when the syrup coats your wooden spoon and stays clear where you run your finger through it. You'll need some patience here about 5 to 10 minutes depending on how thick you like it.

Add The Magic Touch:

Right before taking it off the heat, mix in the baking soda. The mixture will puff up a bit that's totally normal. Keep stirring until it's all mixed in, about half a minute. Your syrup will now look more golden and feel silky smooth.

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The vanilla really makes this syrup stand out. I like using vanilla bean paste best because it leaves tiny specks throughout the golden syrup and packs more flavor. My grandma always said vanilla is what turns an everyday syrup into something you'll remember.

What Makes It Dutch Honey

Though it's called Dutch Honey, this syrup doesn't have any actual honey in it. The recipe comes from Pennsylvania Dutch cooking traditions, where clever home cooks came up with this alternative when real honey and maple syrup were hard to find or too pricey. It probably got its name from looking and feeling similar to honey. What makes it so good is how the dairy richness mixes with sweet caramel flavors something you just can't get from plain maple syrup.

Storing Your Liquid Gold

After it's cooled a bit, pour any extra syrup into a glass container with a snug lid. Keep it in the fridge for up to two weeks it'll get pretty firm when cold. To warm it up again, just put what you need in a microwave-safe dish and heat for 20 seconds at a time, stirring between until it pours easily. You can also warm it in a small pot over low heat. If it seems too thick after being in the fridge, stir in a spoon of cream while heating it up.

Creative Serving Ideas

While it's great on breakfast favorites like pancakes and waffles, don't stop there with this flexible syrup. Pour it over vanilla ice cream for an easy but fancy dessert. Try it as a dip for fresh fruit or pound cake. Add some to your coffee for a homemade flavor boost. My favorite way to use it is pouring it warm over bread pudding where it soaks into all the little spaces.

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This basic recipe changes an ordinary breakfast into a special treat you'll be excited to make again and again.

Frequently Asked Questions

→ Why is it called Dutch honey syrup if it doesn't contain honey?

The name comes from how it looks and feels, not what's in it. This syrup has no actual honey but gets its honey-like golden color and thick texture from the mix of caramelized sugar, cream, and butter. The finished product reminds people of honey in both appearance and sweetness.

→ How long does Dutch honey syrup last in the refrigerator?

Your syrup will stay good for about 2-3 weeks when kept in a sealed container in the fridge. The high amount of sugar works as a natural preservative. Just know it'll get thicker when cold, so you might want to warm it up a bit before pouring.

→ What's the purpose of adding baking soda to the syrup?

Baking soda does a couple things for your syrup. It keeps it from getting grainy and helps create that beautiful amber color when it reacts with the acidic stuff in the mix. It also adds a bit of extra flavor depth you wouldn't get otherwise.

→ What can I serve Dutch honey syrup with?

You can pour this yummy syrup on all your breakfast favorites like pancakes, waffles, and French toast. It's also great on ice cream, pound cake, or fresh fruit. Some folks even like to stir a spoonful into their coffee or hot chocolate for a sweet twist.

→ Can I make this syrup with alternative sweeteners?

The classic recipe calls for regular sugar, but you can try brown sugar if you want a richer taste, or coconut sugar as a healthier option. Stay away from fake sweeteners though - they won't brown up nicely like real sugar does when it heats.

→ Is there a dairy-free version of Dutch honey syrup?

You can definitely make it dairy-free! Just swap in thick coconut cream for the heavy cream and use your favorite plant-based butter. It might feel a tiny bit different in your mouth, but you'll still get that same great flavor with all the vanilla goodness.