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Dutch Honey Syrup (Vanilla Butter Syrup Recipe) Recipe

Dutch Honey Syrup (Vanilla Butter Syrup Recipe) Recipe
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★★★★★

5.1 from 11 reviews

Dutch Honey Syrup, also known as Vanilla Butter Syrup, is a rich, creamy, and sweet sauce made from sugar, heavy cream, butter, vanilla, and a touch of baking soda. This syrup is perfect for drizzling over pancakes, waffles, or ice cream, offering a luscious vanilla flavor with a smooth buttery texture. Simple to prepare on the stovetop, it makes an indulgent addition to your breakfast or dessert table.

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

  1. Combine ingredients: In a heavy-bottomed saucepan, add the sugar, heavy cream, salted butter, and vanilla extract or vanilla bean paste. Ensure the pan is large enough to prevent overflowing when the mixture heats.
  2. Heat to a low boil: Place the pan over medium-low heat and stir constantly with a wooden spoon until the mixture reaches a gentle boil. This melting process helps the sugar dissolve and combines all ingredients smoothly.
  3. Simmer and thicken: Reduce the heat to low, allowing the syrup to simmer. Continue to stir frequently for 5 to 10 minutes until the mixture thickens to a syrupy consistency. Be patient to avoid scorching.
  4. Add baking soda: Just before removing the saucepan from the heat, stir in the 1/4 teaspoon of baking soda until completely dissolved. This step creates a slight foaming reaction that lightens the syrup’s texture.
  5. Serve or store: Serve the syrup immediately warm by drizzling it over your favorite pancakes, waffles, or desserts. Alternatively, allow the syrup to cool, then transfer it to an airtight container and refrigerate for up to two weeks. Reheat gently before serving.

Notes

  • Use salted butter for a balanced flavor; if using unsalted butter, add a pinch of salt.
  • Vanilla bean paste provides a more intense vanilla flavor and speckled appearance, but extract works equally well.
  • Stir continuously to prevent burning and to promote smooth texture.
  • The baking soda causes the syrup to foam briefly; this is normal and helps create a lighter mouthfeel.
  • Store refrigerated in a sealed container for up to two weeks; reheat gently over low heat before serving.
  • This syrup is best enjoyed warm, but can be served at room temperature as well.

Nutrition

Keywords: Dutch honey syrup, vanilla butter syrup, pancake syrup, homemade syrup, easy syrup recipe, breakfast syrup

Find it online: https://todayfoodrecipe.com/dutch-honey-syrup-vanilla-butter-syrup-recipe-recipe/