Dutch Honey Syrup is a family tradition on my maternal side. An easy homemade syrup recipe, that we’ve always referred to as Dutch Honey, but is more commonly called Vanilla Butter Syrup, blonde butter syrup, vanilla butter syrup, buttermilk syrup, cream syrup and sometimes just vanilla syrup.
It’s funny because it doesn’t contain honey or buttermilk… it also almost the same as maple cream, but no maple.
The only thing I can tell you with 100% certainty is that you and your family will soon start to crave it. It is that good. It is an an easy sweet syrup for fluffy pancakes, waffles, French toast, German pancakes, biscuits or even vanilla ice cream! I also use it as a simple syrup between cake layers or for poke cakes.
While I generally reserve it for special occassions, it is a great option when real maple syrup isn’t available (or you just ran out!) for your favorite pancakes.
What You’ll Need
Basic ingredients combine to make the ultimate of sweet sauces.
- White sugar– We use white in our version, but another fun variation is to use light brown sugar or dark brown sugar and get molasses undertones.
- Heavy cream- On the actual handwritten recipe card, it states to use table cream. Heavy cream or heavy whipping cream (there is a slight difference in fat content) can be used.
- Salted butter – Salt in this case helps brighten the other flavors. If using unsalted butter, add just a dash of coarse Kosher salt.
- Vanilla extract– Provides flavor. The higher quality the extract, the more robust flavor. If you want a really intense, next level vanilla flavor, try using vanilla bean paste.
- Baking Soda– This is something I’ve started to add over the years, but isn’t in the original recipe. The reaction between the acid and the baking soda creates tiny air pockets resulting in a soft velvety syrup that won’t get too dense when cooled. A small quality won’t impact the flavor.
Some recipes use light corn syrup, but ours just melts white sugar.
How to Make Vanilla Butter Syrup
Making this sauce is super easy! You can make it ahead of time and it is also freezer friendly.
- Use a heavy bottom saucepan for best consistent and controlled heat. Combine the sugar, cream, butter and vanilla extract.
- Heat to medium heat, stirring with a wooden spoon. Using a wooden spoon prevents sticking. Keep an eye on it- dairy and sugar based sauces have the tendency to boil over fast if not kept at a low, steady heat. Heat until the sugar dissolves.
- Reduce a simmer and continue to stir until it thickens, 5-10 minutes. The mixture will thicken further when cool, so just make sure it coats the back of your wooden spoon.
- Right before removing from the heat, stir in the baking soda, making sure it incorporates well.
- Pour hot syrup over your favorite sweet breakfast foods.
Storage
Vanilla butter syrup can be served warm right off the stove or made ahead. Store any syrup you intend to eat that week in an airtight container in the refrigerator. Bring to room temperature to serve.
It can also be frozen in an airtight container, jarred or canned. Although I am not an expert canning, so I will not pretend to give you those instructions. Here is a great tutorial.
Variations
Combine with fresh fruits or use any extract in place of vanilla to give it your own edge. Almond extract, lemon or even maple extract make for fun customizations.
A couple of my other favorite homemade syrup recipes are Homemade Blueberry Syrup, Apple Cider and also Cranberry Syrup.
What to Serve with Vanilla Butter Syrup
- Blueberry Cream Cheese Coffee Cake
- English Scones
- Classic Waffles with 13 Variations
- Raspberry White Chocolate Pancakes
- Ricotta Blueberry Pancakes
Strawberry Stuffed French Toast Recipe
Homemade Vanilla Ice Cream Recipe
Funfetti Pancakes
Dutch Honey Syrup (Vanilla Butter Syrup Recipe)
Equipment
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
- In a heavy bottom saucepan, combine the sugar, cream, butter and vanilla extract.
- Heat to a low boil, stirring with a wooden spoon.
- Reduce to simmer and continue to stir until it thickens (about 5-10 minutes). Right before removing from the heat, stir in the baking soda until dissolved.
- Serve immediately or allow to cool and refrigerate.
- Did you try it? Let us know how it went in the comments section or star ratings!
Video
Notes
Nutrition
The recipe said heavy creamer, so that is what I used, turned out great! I don’t have coffee creamer on hand (I don’t drink coffee), so I was wondering if using regular milk would work just as well?
Hi Nanci-
The recipe actually calls for heavy cream, not creamer, like coffee creamer. It does need the butterfat from cream, milk will be super thin.
Absolutely delicious with the bread pudding we made for it. Going to try it on waffles next! Make sure to use a decent sized sauce pan because it expands alot while cooking!
Could I sub maple syrup for the sugar to give it a more maple flavor? Or would that mess up the thickening process?
I would do about half maple syrup- or even just a tablespoon or two. It might be a little looser, but totally delicious. I am loving this idea!
Used as a topping for mixed berry bread pudding, as well as on ice cream. Family loved it! Will make again.
Delicious vanilla syrup! I will definitely make this again! Yummy!