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A traditional Southern sweetener made by slowly boiling fresh sugarcane juice until it becomes a rich, dark, and flavorful syrup. Perfect for drizzling over pancakes, biscuits, or using in classic Southern baking recipes.
For 16 servings
Prepare the Juice
Boil and Skim Impurities
Simmer and Reduce
A traditional Southern sweetener made by slowly boiling fresh sugarcane juice until it becomes a rich, dark, and flavorful syrup. Perfect for drizzling over pancakes, biscuits, or using in classic Southern baking recipes.
This southern recipe takes 195 minutes to prepare and yields 16 servings. At 195.12 calories per serving with 0.26g of protein, it's a moderately challenging recipe perfect for breakfast or dessert.
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Test for Doneness
Cool and Store
Add a cinnamon stick, a star anise, or a few whole cloves to the pot during the last 30 minutes of simmering. Strain them out before bottling.
Add a split vanilla bean to the syrup for the last hour of cooking. The seeds will infuse the syrup with a rich, warm flavor.
Add a few slices of fresh ginger during the last 30-45 minutes of simmering for a spicy kick. Strain out before storing.
As an unrefined sweetener, cane syrup is a more natural alternative to highly processed sugars, retaining some of the original plant's nutrients.
Unlike refined sugar, cane syrup contains small amounts of essential minerals like manganese, magnesium, potassium, and iron, which are beneficial for overall health.
Sugarcane juice is a source of polyphenolic antioxidants. The gentle cooking process to make syrup helps retain some of these compounds, which can help combat oxidative stress in the body.
A 2-tablespoon (approx. 42g) serving of homemade cane syrup contains about 120-130 calories, almost entirely from carbohydrates in the form of sugar.
Cane syrup is a sugar and should be consumed in moderation. However, because it is less processed than refined white sugar, it retains some of the trace minerals and antioxidants from the sugarcane plant, such as manganese, magnesium, and iron.
Cane syrup is made from the first boiling of sugarcane juice. Molasses is the byproduct of the sugar refining process, created after sugar crystals have been extracted from the juice. Molasses has a stronger, more robust, and slightly bitter flavor compared to the cleaner, sweeter taste of cane syrup.
Crystallization can happen if the syrup was cooked for too long or if some sugar crystals remained on the side of the pot. Adding a small amount of acid, like the optional lime juice, helps to invert the sugars and prevent crystals from forming.
Fresh sugarcane juice can often be found at international or farmers' markets, particularly those specializing in Latin American, Caribbean, or Southeast Asian foods. Some juice bars also press it fresh.
This recipe goes great with these complete meals
Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
