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Mar 4, 2004 01:34 AM

Cane syrup uses

  • p

I posit a recipe / usage question for those raised in the American South.

I found myself in Florida this past weekend and strolled through the Winn-Dixie to see what sort of regional things I could bring home to California. One thing was a bottle of Cane Patch brand cane syrup, which I'd never seen before. For those who haven't tried it, it tastes mildly of molasses, and pours with a viscosity like corn syrup, as though a mixture of the two.

I'm guessing it's similar to corn syrup for it's chemical / physical properties when making candies or baking? Can anyone verify if this is true?

From Googling, I believe it's also known as golden syrup, and is used in British & Indian cooking as well. For American recipes, I see many references to pecan pie and other baked goods. Do you have any favorite recipes for it?

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  1. i recently moved to england and discovered golden syrup. frankly, i think it's fabulous eaten straight from the can with a spoon. but i've seen brits eat it on scones.

    one recipe i really like is treacle tart. it tastes a bit lemony, but with a really nice sticky, gooey consistency. the recipe i used is from nigella lawson. to make it, you put 2/3 cup of golden syrup in a pan on the stove. when it gets warm, add 1/2 cup of fresh bread crumbs, the juice of one lemon, and the zest of half a lemon. heat till warm and runny. wait about 5 minutes and stir in 3 tablespoons of heavy cream. pour the mixture into an 8-inch pastry-lined tart pan, bake for about 15-20 minutes, till the pastry is golden and the filling is slightly firm on top.

    i've also been told that some brits do it without any lemon, but i thought it was delicious with.

    2 Replies
    1. re: kristen

      The cane syrup is called "brown syrup" at my parent's house in the south, and comes in a tall, sticky bottle with a funny picture of a laughing child on it. This syrup is more of a molasses, brown and with a richer, more roasted taste than cane syrup. We put it on buttermilk biscuits, cornbread split in half and hot, and sometimes bacon or sausage. We never used it as a dessert ingredient, always using real molasses for gingerbread or black botton cake.

      I married a Rhodisian, who introduced me to McCann's in the elegant sticky tin. This is a lighter yellow corn (?) syrup that we put on Irish porridge, and sometimes stir into non fat yogurt, although I don't like wrestling with the lid. Very much sweeter than the dark syrup, and a less complicated flavor. Almost too sweet for me.

      What did you bring home from the deep south? Hope you picked up a bag of grits and some cans of crecy greens or collards.

      1. re: sabine
        Professor Salt

        I also brought home a bag of Dixie Lily grits, some Zahtarain's crab boil and a can of Tony Cachere's Cajun seasoning. Completely pedestrian stuff to those who live in the South, but not easy to come by where I live.

        Thanks your response!

    2. After I saw your post I sort of went off googling on this subject because I found it interesting, and came across this recipe that sounded good, (at least to me with my inveterate sweet tooth).

      I also have a real urge to find some of this stuff and try the other recipe that you were given below for the treacle. That sounded wonderful too.


      5 Replies
      1. re: WLA
        Professor Salt


        I bought some pears today and will try this recipe. I'll follow up after I make it.

        Incidentally, if you find cane syrup locally, please give a heads up on the LA board!

        1. re: Professor Salt

          Hi Prof. NaCl,

          I just ordered a 25 oz bottle of Carson Anne cane syrup online because my googling for an LA supplier was getting me nowhere fast. When I get my bottle I am going to try that treacle recipe for sure, and if my effort is edible I will post about it.

          I look forward to hearing how any and all of the recipes you try turn out. Like I said, for a man with a sweet tooth there is no bad dessert, (unless it's not sweet enough!). (g)

          1. re: WLA

            Have you tried They carry a lot of LA products.


            1. re: jlawrence01

              Whoops, got to make sure I remember that LA means different things to different people. In this case Los Angeles.

            2. re: WLA

              I'm coming in to this board rather late in the game, but I LOVE Carson Anne syrup! I realize that lots of people use Steen's, but I specifically wanted ribbon cane syrup, which is what Carson Anne is labeled (I gather it's something of a boutique item). It's really delicious. I intend to try Steen's someday, too.
              I also like Lyle's Golden Syrup, but it's very different from ribbon cane syrup

        2. I use it in recipes that call for molasses (unless it's a key part of the flavor, as in gingerbread) as I HATE molasses. The effect is the same, texture-wise, but the flavor is more subtle.

          I have tried it as syrup on pancakes per the label suggestion (was out of the real thing) and thought it was gross, way too thick and sweet.

          Yes! The treacle tart! This is supposed to be Harry Potter's favorite desert.

          1 Reply
          1. re: Murrmaid

            Laurie Colwin recommends it for gingerbread,with recipes, in either "Home Cooking" or "More Home Cooking". She recommends Lyle's Golden Syrup in the other book, also with recipes.

            I too really hate molasses, but love the idea of gingerbread. I haven't made gingerbread because of the molasses problem, but you have inspired me to try one of the recipes with either cane syrup or golden syrup, whichever is easier to find (I know where I can by Lyle's)

          2. I generally use Steen's Cane Syrup which I believe is from Abbeville, LA. They have a lot of good receipes on their website for uses of cane syrup.

            I used a can a couple of weeks ago on some Pecan pies that I made up for a party.

            3 Replies
            1. re: jlawrence01

              Mmm! Did you just substitute it for the Karo? That sounds good.
              My husband likes to mix Steen's with molasses (equal parts of each) to put on his pancakes.

              1. re: jlawrence01
                Beau Noppatee

                As I hail from the region that includes Abbeville, and I am there on a regular basis; I can say without doublechecking the Steen's recipes that cane syrup is great for popcorn balls, pecan pie, corn bread, and even salad dressing. Yes, salad dressing. Mix it to taste with salad oil and balsamic vinegar (at this point you probably need to cook it down a little, but I don't bother). Next toss with baby spinache. Before serving, sprinkle feta cheese, toasted pecans, and chopped apples over the salad. It really is a popular salad around here. I always have a can of Steen's Cane Syrup on hand, and I'm trying to think of other recipes. Oh yes, candied yams and baked beans, and you can use it over plain ol' baked sweet potatoes with some butter (and for those who don't mind calories like my children you can add mini marshmallows to the mix and even pineapple chunks). Maybe someone already mentioned those. When a recipe calls for brown sugar, if I don't have it on hand I use cane syrup. I'm going to the Steens website now. There have been many good recipes on the can over the years, but there are probably more on the website.

                1. re: Beau Noppatee

                  Second the use of cane syrup on corn bread, a wonderful breakfast dish. Put hot corn bread in a bowl, break it up, butter on top, then pour on cane syrup.

                  Molasses is too strong for this.

                  I think it makes better pecan pie than molasses, too.

              2. Steen's, the primary U.S. producer of cane syrup, has a website that contains lots of recipes. Here's a link to the Recipe Table of Contents: