Traditional Cane Syrup
Cane syrup is an aromatic syrup perfect for drizzling over hot biscuits or pancakes. It is also used as a sweetener for baked goods, as a meat glaze or as flavoring for beans. To create the syrup, sugar cane was originally peeled and then brought to a syrup mill, where it was then mashed and boiled. Seven to ten gallons of raw juice boiled down to one gallon of syrup. Today, this intense process is mechanized with equipment that cuts the sugar cane, strips off the leaves, and loads it onto carts that carry it to a mill where the juice is boiled into syrup. Unfortunately, this rich food tradition is at severe risk. Today there is only one producer of the traditional pure cane syrup left.
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