In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of water, and ½ cup of light corn syrup. Place the saucepan over medium heat, stirring continuously until the sugar fully dissolves into the mixture. You'll know it's ready when the liquid is clear, which should take about 3 minutes.

Once dissolved, increase the heat to bring the mixture to a gentle boil. Allow it to bubble away without stirring for about 5 minutes. Watch carefully for any foaming; this indicates it’s at the right temperature. You will see the syrup thicken slightly during this time, transforming into a glossy liquid.

Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract, ½ teaspoon of freshly squeezed lemon juice, and ¼ teaspoon of salt. Mixing these ingredients in off the heat allows their flavors to bloom beautifully in your Dutch Honey Syrup.

If desired, at this stage, you can infuse your syrup with fresh herbs such as mint or rosemary. Simply add the herbs to the syrup while it’s still warm and let them steep for about 10 minutes. Remember to strain out the herbs before transferring, ensuring a smooth syrup.

Allow the syrup to cool at room temperature for about 15 to 20 minutes until it thickens slightly. Once cool, carefully transfer the Dutch Honey Syrup into a clean glass jar or bottle for storage.

Lastly, seal the jar or bottle tightly and store your Dutch Honey Syrup in the refrigerator. It will maintain its delicious flavor and freshness for up to 2 weeks.