Mostly cane syrup is made from sugarcane juice and concentrated by evaporation or after clarification before any sugar is crystallized or removed. The word “cane syrup” used in consumer products having regional orientation to Southern USA and also sugarcane processing areas. Cane syrups as well as blends are used on biscuits, pancakes and cereals and in cooking. Cane syrup is produced at sugarcane factories in Hawaii and Louisiana for use of food industry. The fusion of brown and golden colored streams is mixed for producing syrup. This syrup is dark golden brown in color having medium flavor intensity is upturned partially.
Cane syrup is prepared by heating sugar cane juice in open kettle till it forms thick and dark syrup which simulate molasses. It is popular in south and used as a table condiment and added to recipes. The taste of cane syrup is similar to molasses. When sugar boils, surface of juice is glanced number of times so bits of cane or other impurities which float on surface that could be detached. When it boils, lemon juice and baking soda are added to the juice. Baking soda bring the impurities to the top and lemon juice discard salty taste in sugar cane juice extracted from plants which are grown with ammonium nitrate as fertilizer.
The consistencies of sugar cane syrups differ through boiling. Each type varies from others in duration of boiling and degree of skimming. When the time of boiling increases, syrup darkens and gets more concentrated. The skimming results in clear product. When the syrup reaches to desire consistency, it is cooled before being packaged. In case of commercial products, before packaging the preservatives are added.
These sweeteners vary from each other. Molasses refers to a by-product of sugar refining whereas Cane syrup is a cane juice boiled to obtain syrup. It is commonly known by non-Southerners as unsulphured molasses. As sulphured molasses could be found in the market and very cheap as well, but it’s strong flavor is unattractive and generally not desirable.
This product is similar to cane syrup. Sorghum has thinner and slightly sourer taste in comparison to Cane syrup.
Treacle
Treacle has variety of colors from dark version but not same as Blackstrap molasses to paler versions akin to golden syrup.
Golden syrup
Golden syrup is lighter and paler in color in comparison to above three and is more similar to table syrup in U.S
Table syrup
Lot of table syrups is found in supermarkets with flavorings of one to another such as various fruits, maple, butter etc. Usually, table syrup has low flavor in comparison to molasses, sorghum syrup and cane syrup or darker treacles. The syrup which contains corn syrup is stored as corn syrup.
