Why We're Sweet On Cane Syrup

One of the South's most treasured sweeteners is cane syrup. The slightly toasty, buttery, caramel flavored syrup is a byproduct of granulated sugar production. A favorite of cooks in the deep South, it's the thick, sweet, viscus liquid that remains after the first boiling of sugar cane juice. It's sweeter than molasses and makes a great substitute for corn syrup, which can be aggressively sweet. We love drizzling it over pancakes and waffles. We also shake it into cocktails.