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Hello, dear readers! Today, I’m incredibly excited to share a little piece of sweetness straight from the heart of Dutch culinary tradition—Dutch Honey Syrup. This syrup, known affectionately in the Netherlands as ‘honingstroop’, is not only a testament to the simplicity of Dutch cooking but also a wonderful reminder of how global cuisines can bring us together. I’m genuinely grateful for each one of you who joins me on these delicious explorations, and can’t wait for you to try this!
Introduction
Imagine a syrup that perfectly balances the robust flavors of molasses with the gentle sweetness of honey, versatile enough to drizzle over pancakes, waffles, or even stir into your morning coffee. Dutch Honey Syrup is all that and more! It’s a delightful alternative to the usual syrups and sweeteners, and making it at home brings a certain joy that store-bought versions just can’t match.
Ingredients
- 1 cup unsulphured molasses
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
How to Make Dutch Honey Syrup
- Combine Ingredients: In a medium saucepan, combine the molasses, honey, brown sugar, and water. Stir gently to mix the ingredients.
- Heat Mixture: Place the saucepan over medium heat. Allow the mixture to come to a gentle boil, stirring occasionally to prevent sticking or burning.
- Simmer: Once boiling, reduce the heat to low and let it simmer for about 10 minutes, or until the syrup has thickened slightly.
- Add Flavors: Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Mix well to incorporate fully.
- Cool and Store: Allow the syrup to cool to room temperature. Then, transfer it to a clean, airtight jar or bottle for storage.
Helpful Tips
- Watch Your Heat: Keep an eye on the syrup as it cooks; molasses can burn quickly on too high a heat.
- Stir Frequently: This prevents the sugars from crystallizing and ensures a smooth syrup.
- Adjust Consistency: If your syrup is too thick, add a little more water. If it’s too thin, simmer for a few additional minutes.
Substitutions/Variations
- Vegan Option: Replace honey with maple syrup or agave nectar to make a vegan version of this syrup.
- Spice It Up: Add a pinch of cinnamon, nutmeg, or clove for a spicy twist that’s perfect for the fall season.
Frequently Asked Questions
Q: How long does Dutch Honey Syrup last? A: Properly stored in an airtight container in the refrigerator, the syrup can last for up to 2 months.
Q: Can I use this syrup in baking? A: Absolutely! It’s a fantastic alternative to other sweeteners in recipes like cakes or cookies.
Storage Instructions
Keep your Dutch Honey Syrup in an airtight container in the refrigerator. Make sure it’s tightly sealed to maintain its flavor and prevent any fermentation.
More Relevant Recipes
If you loved this syrup, try pairing it with other homemade delights:
Thank you for stopping by, and I hope you enjoy making and using your very own Dutch Honey Syrup! Isn’t it wonderful to bring a taste of the Netherlands into your home? Remember, every spoonful carries a story and the warmth of tradition. Happy cooking, everyone!
PrintDutch Honey Syrup Recipe
- Total Time: 20 minutes
- Yield: About 1 1/2 cups 1x
Description
Dive into the sweet, rich world of Dutch Honey Syrup, a delightful concoction that brings the essence of Dutch kitchens into your home! Perfect for drizzling over breakfast treats or enhancing your baking projects, this syrup is both easy to make and irresistibly versatile. Join me, Emma, as we explore this simple yet sumptuous syrup that promises to sweeten your dishes with just the right touch of nostalgia and flavor.
Ingredients
- 1 cup unsulphured molasses
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine molasses, honey, brown sugar, and water. Stir these sweet treasures together until well mixed.
- Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure it doesn’t stick or burn.
- Reduce heat to low and let it simmer for about 10 minutes, or until the syrup thickens to your liking.
- Remove from heat and stir in the lemon juice and vanilla extract for that perfect hint of zesty sweetness.
- Allow the syrup to cool, then pour it into a clean, airtight jar or bottle. Seal the joy inside until ready to use!
Notes
- Keep an eye on the syrup as it simmers to prevent any chance of burning.
- For a thinner syrup, add a little more water during cooking.
- Feel free to introduce a dash of your favorite spices, like cinnamon or nutmeg, to tailor it to your taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: Dutch
Nutrition
- Serving Size: EsEtimates per 2 tablespoons
- Calories: 100
- Sugar: 20g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg