Blond 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…
Your New Favorite Syrup
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, stuffed 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 occasions, it is a great option when real maple syrup isn’t available (or you just ran out!) for your favorite pancakes.
Blond Syrup Ingredients
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 a small amount of vanilla bean paste.
- Baking Soda– This is something I’ve started to add to my blond syrup 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 Blond Syrup
- 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 blond syrup over your favorite sweet breakfast foods or dessert recipes. You can also mix it with 1-2 tablespoons of a fruit sauce or simple syrup like blackberry simple syrup or make it into a bourbon sauce.
Storage and Freezing
Blond 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.
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. Fine Cooking has this lovely tutorial.
More Homemade Condiments
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- In a heavy bottom saucepan, combine the sugar, cream, butter and vanilla extract.
- Heat to a low boil, stirring with a wooden spoon.
- Reduce a 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!