Dutch Honey Syrup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Dutch Honey Syrup simmers sugar, heavy cream, and butter into thick vanilla butter bliss perfect for pancakes, waffles, or French toast. Ready in 10 minutes, it serves 8 with creamy golden pour and addictive richness.

Why This Recipe Works

Baking soda creates light foam texture. Heavy cream emulsifies without separating. Wooden spoon prevents sticking. Vanilla blooms at end for maximum aroma. Thickens perfectly as cools.

Ingredients & Prep

Syrup:

• 1 cup granulated sugar
• 1 cup heavy cream
• ½ cup salted butter
• 1 tsp vanilla extract
• ¼ tsp baking soda

Step-by-Step Instructions

1. Combine sugar, cream, butter in heavy saucepan.
2. Heat medium, stirring with wooden spoon until sugar dissolves and boils.
3. Reduce simmer; cook 5-7 minutes until coats spoon.
4. Remove heat; stir in vanilla and baking soda (foams up).
5. Cool slightly; serve warm over breakfast favorites.

Flavor Variations

Storage Tips

Refrigerate airtight 2 weeks; microwave to reheat. Freezes 3 months.

FAQs

Separates?
Stir constantly; low simmer.

Too thick?
More cream; shorter cook.

Grainy?
Fresh sugar; dissolve fully.

Conclusion

Dutch Honey Syrup transforms breakfasts creamy golden magic.

Dutch Honey Syrup Recipe

Print Recipe

Dutch Honey Syrup (Dutch Honey Stroop) is a rich, caramel-like syrup made with honey, sugar, butter, and warm spices. Traditionally served with pancakes, waffles, yogurt, or drizzled over desserts.

• Author: ssam
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 1 cup 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Dutch
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tbsp unsalted butter
• 2 tbsp water
• 1 tsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions

• 1. Add honey, brown sugar, butter, and water to a small saucepan.
• 2. Heat over medium heat, stirring until sugar dissolves and butter melts.
• 3. Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened.
• 4. Remove from heat and stir in lemon juice, cinnamon, ginger, and salt.
• 5. Let cool slightly; syrup will thicken as it cools.
• 6. Serve warm or store in a jar once fully cooled.

Notes

• Syrup thickens more as it cools.
• Warm gently before serving if it becomes too thick.
• Store refrigerated up to 2 weeks.

Nutrition

• Serving Size: 1 tbsp
• Calories: 70
• Sugar: 14g
• Sodium: 10mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 5mg

Keywords: Dutch honey syrup, honey stroop, pancake syrup