Vanilla Butter Syrup Recipe (Dutch Honey) (2024)

FAQs

How long does homemade honey syrup last? ›

Add the honey and water into a small saucepan over medium heat. Stir until the honey is dissolved. Allow to cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to 1 month.

Honey keeps best in a dry place at a cool temperature between 50 and 70 degrees Fahrenheit. Keep it in a tightly covered container so it does not absorb moisture or odors from the air. Honey will start to form crystals as it gets older or if it is refrigerated.

Vanilla coffee syrup – Use as a 1:1 substitute for vanilla extract. Vanilla coffee creamer – Use as a 1:1 substitute or double the amount of coffee creamer as extract. Spices, espresso powder – Feel free to think outside of the box and go with a completely different flavor than vanilla.

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

There's two ways they can go bad: not as tasty and moldy/gross. I usually only start to inspect it for mold after a month in the fridge. A 2:1 simple syrup will probably never get moldy and honey syrup will last a while too - unless there was a contaminant in the storage container.

“Honey does not spoil, however for best quality, the USDA recommends storing honey for up to 12 months,” Amidor says. “After that time, it remains safe but the quality may not be as good. If the honey becomes cloudy, crystallized or solidified this is not a food safety concern.”

Keeping your honey in the refrigerator preserves it but the cool temperatures will cause your honey to form a semi-solid mass, so this method of storage is not recommended.

You could rely on your senses to determine if the mixture has gone bad. First is the nose test -- sour or rancid smells are a sure sign that it's time to toss your batch of fermented garlic honey. Then comes the eye test -- if you see mold or unusual cloudiness, toss it.

In almost all cases, vanilla flavor, pure vanilla extract and imitation vanilla extract can be swapped out for each otherwithout any problem. The amount of extract used in most baking recipes is so small that a 1 to 1 swap will not change the flavor of your dessert.

If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.

How long does homemade syrup last in the fridge? ›

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Storing Honey Syrup

A cheap plastic squeeze bottle also works. Because of it's antibacterial properties, honey syrup will keep in an airtight container at room temperature for a few weeks. If you want to keep it longer than that, refrigerate it.

Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...

Allow the simple syrup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to one month.