Cane syrup is a favorite of cooks in the Deep South. It's sweeter than molasses and great on everything from pancakes to cocktails.
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.