Cane Syrup

Cane syrup is a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles. The result is a dark, “caramel–flavored, burnt gold–colored syrup”, “deep and slightly sulfurous” with a “lightly bitter backlash”. It is sweeter than molasses because no refined sugar is removed from the product.

Steen’s syrup has been made since 1910 in Abbeville, Louisiana, by C. S. Steen’s Syrup Mill, Inc. Its packaging is marked by a bright yellow label. Steen’s has been called a “Southern icon” and essential for “sweet Southern dishes”. While Steen’s is the best known remaining producer of unrefined cane syrup, a few other manufacturers can be found elsewhere in the South.

Traditional cane syrup has been called “one of the basic flavors of southern Louisiana”; the syrup, and Steen’s manufacturing process, are described by Slow Food USA in their Ark of Taste as an endangered slow food product.

Tip: To measure honey and syrups easily, use a metal spoon that has been dipped in hot water. Honey and syrups will not stick to a heated spoon.

Recipes using : Cane Syrup

Cane Syrup – Steen’s 100% Pure – 12 Fl 0z. can


To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted usually by cutting, crushing or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the US as “cane syrup”, as opposed to molasses.

Second molasses is created from a second boiling and sugar extraction, and has a slight bitter taste.

The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavor. The term blackstrap molasses is an Americanism dating from around 1875. The majority of sucrose from the original juice has been crystallised and removed. The food energy of blackstrap molasses is mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of those nutrients. Blackstrap has long been sold as a health supplement. It is used making ethyl alcohol for industry and as an ingredient in cattle feed.

Cane molasses is a common ingredient in baking and cooking.

Source: Wikipedia
Recipes using Molasses

Golden Barrel Blackstrap Molasses, 16 fl. oz. (Single)

Corn Syrup

Corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Corn syrup is almost exactly as sweet as the granulated sugar it often replaces in recipes. It can be naturally light in color, which is often used in candymaking, or darker, which is usually used for general baking purposes. The light form of corn syrup may have vanilla flavoring added, while the dark corn syrup has a stronger natural flavor.

Light and dark corn syrup both have a balance of dextrose, fructose, malt and glucose to keep them chemically stable, although this sweetener does have a limited shelf life compared to others. The most controversial form of corn syrup — high fructose corn syrup (HFCS) — is rarely sold directly to consumers, although it can be found in a majority of processed foods sold in grocery stores.

Tip: To measure honey and syrups easily, use a metal spoon that has been dipped in hot water. Honey and syrups will not stick to a heated spoon.

Sources: Wikipedia, WiseGeek
Recipes using Corn Syrup

Karo Light Corn Syrup, 64-Ounce

Sorghum Syrup

Sorghum syrup and hot biscuits are a traditional breakfast in the Southern United States. Sorghum syrup is also used on pancakes, cornmeal mush, grits and other hot cereals. It can be used as a cooking ingredient with a similar sweetening effect as molasses, despite the fact that blackstrap molasses still has a higher nutritional value than sorghum syrup in most regards.

Sweet sorghum syrup is sometimes called “molasses” or “sorghum molasses” in some regions of the U.S., but the term molasses more properly refers to a different sweet syrup, made as a byproduct of sugarcane or sugar beet sugar extraction.

In the U.S. since the 1950s, sorghum has been raised primarily for forage and silage, with sorghum cultivation for cattle feed concentrated in the Great Plains (Texas, Kansas, and Nebraska are the leading producers) where insufficient rainfall and high temperature make corn production unprofitable.

Tip: To measure honey and syrups easily, use a metal spoon that has been dipped in hot water. Honey and syrups will not stick to a heated spoon.

Source: Wikipedia
Recipes using : Sorghum Syrup

Golden Barrel Sorghum Syrup Wide Mouth Jar – 16 oz