Homemade Moroccan Honey Syrup (Sugar Honey)
This homemade honey syrup is one of those recipes that every Moroccan kitchen knows, but very few people actually explain well. It’s what gives chebakia, briouats, and so many traditional pastries that beautiful shine, perfect sweetness, and that signature sticky finish.
I always make my syrup at home because the texture really matters. It shouldn’t be watery, and it shouldn’t be thick like caramel. The perfect syrup is slightly sticky and forms soft strings when you hold it between your fingers. That’s the texture that coats pastries beautifully without making them heavy or soggy.
In this recipe, I’m sharing the exact traditional method I use, including how long to cook it, how to test it properly, how to fix it if it goes wrong, and why letting it rest overnight makes such a big difference. These small details are what give you perfect results every single time.
Tips for Perfect Moroccan Honey Syrup
- Always cook on medium-low heat.
- The perfect texture is sticky and stringy, not thin and not caramel-thick.
- Letting it rest overnight improves both texture and flavor.
- Always dip pastries while the syrup is warm.
- The syrup thickens more as it cools, so stop cooking slightly early.
Use This Syrup For
This syrup is perfect for soaking and glazing many Moroccan and Middle Eastern pastries, including:
- Moroccan Chebakia
- Briouats with almonds or peanuts
- Sellou (Sfouf)
- Ghriba
- Baklava
- Msemen with honey
- Baghrir (Moroccan pancakes)
- Sfenj
- Pancakes
Frequently Asked Questions
How do I know the syrup is ready?
When it feels slightly sticky and forms soft strings between your fingers after cooling on a plate.
What if my syrup is too thick?
Add hot water little by little and boil again until it becomes fluid, sticky, and stringy.
Can I make this ahead of time?
Yes — it’s actually better when made one day in advance.
How long does it keep?
Stored in a sealed jar in the fridge, it keeps well for up to 3 months.
Is this real honey?
This is a traditional Moroccan sugar syrup, commonly called “honey,” used specifically for pastries.
Homemade Moroccan Honey Syrup (Sugar Honey)
Equipment
- Large saucepan
- Wooden spoon or silicone spatula
- Measuring cups
- Knife and cutting board
- Small plate (for testing texture)
- Glass jar or heat-safe container for storage
Ingredients
- 8 ½ cups granulated sugar 2 kg
- 3 cups water + ½ cup water 700 ml
- ½ lemon peeled and sliced into rounds
- 2 to 3 cinnamon sticks
- ½ cup orange blossom water 120 ml
Instructions
- Add the sugar and water to a large saucepan and place over medium heat.
- Stir gently until the sugar is completely dissolved and the liquid becomes clear.
- Add the lemon slices and cinnamon sticks.
- Bring to a gentle boil.
- Lower the heat to medium-low and let simmer slowly for 40 to 50 minutes, stirring occasionally.
- As it cooks, the syrup should become glossy, slightly thicker, and slightly sticky, but still fluid.
- To test the texture, place 1 teaspoon of syrup on a small plate and let it cool for 1 minute.
- Touch it between your fingers:
- It should feel slightly sticky
- It should form thin strings when you separate your fingers
- The strings should stretch and not break immediately
- If the syrup is watery and does not form strings, continue cooking and test again after a few minutes.
- If the syrup is very thick or hardens on the plate, add a little hot water, stir, and cook a few more minutes until sticky and stringy.
- Remove from heat and stir in the orange blossom water.
- Let the syrup cool completely.
- Cover and let it rest overnight before using.
- The Next Day – Final Texture Check
- The next day, check the syrup: it should be clear, glossy, slightly sticky, and stringy when lifted with a spoon.
- If it is too thick to stir, add 1 to 1½ cups hot water.
- Place back on the stove and boil gently for 10 minutes.
- Let cool slightly and use warm for dipping chebakia and pastries.