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Honey Syrup

This deceptively simple honey syrup recipe transforms breakfast and desserts with pure honey's natural depth and complexity. Ready in about 10 minutes with just five ingredients, it creates a gorgeous, pourable syrup that beats bottled versions by a mile.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 16 tablespoons
Course: Breakfast, Dessert Sauce
Cuisine: American
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup raw or pasteurized honey
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt

Equipment

  • Small saucepan (2-3 quart capacity)
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Whisk
  • Heat-safe glass jar or container for storage

Method
 

  1. Gather your honey, water, butter, vanilla, and salt and place them within arm's reach of your stove.
  2. Add 1 cup of honey directly into your small saucepan.
  3. Pour 1/4 cup of water into the saucepan with the honey and place the pan over medium heat.
  4. Use a wooden spoon to stir the mixture slowly and continuously for about 2 minutes until the honey and water combine smoothly.
  5. Add 2 tablespoons of butter and stir it in thoroughly until melted and incorporated.
  6. Remove the saucepan from heat and add 1 teaspoon vanilla extract and 1/8 teaspoon sea salt.
  7. Whisk vigorously for about 30 seconds to ensure the vanilla and salt are evenly distributed throughout.
  8. Allow the syrup to cool for 2 to 3 minutes at room temperature before serving.

Notes

Make a double batch and store it in a glass jar in your pantry; it stays fresh for weeks and is ready to microwave in seconds whenever breakfast cravings strike. If syrup becomes too thick as it cools, reheat with an extra tablespoon of water. Store in refrigerator for up to 3 weeks or freeze in ice cube trays for up to 6 months.