Double Golden Cheese Syrup Recipe

Melt and dissolve sugars

In a medium heavy-bottomed saucepan over medium heat, add the butter and allow it to melt. Add the granulated sugar and light brown sugar and stir constantly with a heatproof spatula until the sugars begin to dissolve and the mixture is homogenous, about 2–3 minutes.

Add liquids

Carefully pour in the heavy cream and whole milk (mixture will bubble). Add the corn syrup and continue to stir. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to avoid scorching, about 4–6 minutes.

Season

Stir in the fine sea salt. Reduce heat to low and maintain a gentle simmer while you prepare the cheese blend. Total time for the base to simmer before adding cheese: about 6–8 minutes.

Prepare cheeses

While the syrup base is simmering, grate the sharp cheddar, parmesan, and aged gouda finely. Cube or soften the cream cheese if not already softened so it will melt smoothly.

Temper and add cream cheese

Take about 1/2 cup of the hot syrup base and whisk it into the softened cream cheese in a small bowl until smooth and loosened (this tempers the cream cheese). Return this tempered cream cheese into the saucepan, whisking constantly to incorporate fully into the syrup base over low heat.

Add grated cheeses and balance

Add the grated cheddar, parmesan, and gouda in two additions, stirring and allowing each addition to melt fully into the syrup before adding more. Keep the heat low — you want the cheeses to melt gently without separating or becoming grainy. If using powdered sugar to balance tang, whisk it in now. If using turmeric for color, whisk in at this stage as well.

Make cornstarch slurry

In a small cup, mix the cornstarch with the 2 tablespoons cold water until smooth to make a slurry.

Thicken and stabilize

With the cheese fully melted and the sauce gently simmering on low, slowly drizzle the cornstarch slurry into the saucepan while whisking constantly. Continue to cook and whisk for 1–2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat.

Brighten and finish

Whisk in the lemon juice and vanilla extract (if using) to brighten and round the flavor. Taste and adjust salt if necessary — depending on cheese saltiness you may not need more. Allow the sauce to rest for 5 minutes; it will thicken further as it cools.

Strain (optional) and store

For an ultra-smooth syrup, pass the finished sauce through a fine-mesh sieve into a clean bowl, pressing with a spatula. Transfer to a warm jar for immediate use or refrigerate in an airtight container for up to 5 days. Rewarm gently over low heat or in a double boiler, whisking in a splash of milk or cream if it has stiffened.