Cookbook:Cane Syrup

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Cane Syrup

Cookbook | Recipes | Ingredients | Basic foodstuffs | Sweeteners

Cane syrup is a pale golden liquid sweetener. It is produced by boiling down sugarcane juice until concentrated, stopping shy of crystallizing and extracting the sugar. This is similar to the process used to make maple syrup.

Characteristics[edit | edit source]

Cane syrup is light golden with a slight caramelized flavor. Unusually thick and dark cane syrup may be sold as molasses—however, cane syrup is usually sweeter than true molasses, since molasses is a later byproduct in the sugar extraction process.

Uses[edit | edit source]

Cane syrup may be used as a sweetener in beverages, cooking, and baking. It can replace maple syrup for use as a breakfast topping. Light treacle, corn syrup, and golden syrup are common substitutions, though they all have slightly different characteristics.