– See also
– Golden syrup
– List of syrups
– Treacle
– References
– Leah Koenig, One Ingredient, Many Ways: Cane Syrup, Saveur, Apr 27, 2012
– Corby Kummer, Sweet home Louisiana: sampling artisanal rum from New Orleans–and one of the city’s signature desserts, The Atlantic, October 1, 2005
– Julia Moskin and Kim Severson, The Old-Fashioned Secret of Holiday Treats? Sugar Cane, The New York Times, December 13, 2006
– Les Vieux Temps, Crowley Post-Signal, September 16, 2008
– Steens Cane Syrup, Bon Appétit, February 7, 2011
– External links
– C. S. Steens Syrup Mill, Inc.
– Steens Cane Syrup at eatTheseWords.com (via archive.org)
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– Retrieved from https://en.wikipedia.org/w/index.php?title=Steen%27s_cane_syrup&oldid=1179285679
– Categories: Brand name food products stubs, Food manufacturers of the United States, Syrup
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Steen's cane syrup is a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles. The result is a dark, "caramel–flavored, burnt gold–colored syrup," "deep and slightly sulfurous" with a "lightly bitter backlash." It is sweeter than molasses because no refined sugar is removed from the product.
Steen's syrup has been made since 1910 in Abbeville, Louisiana, by C. S. Steen's Syrup Mill, Inc. Its packaging is marked by a bright yellow label. Steen's has been called a "Southern icon" and essential for "sweet Southern dishes". While Steen's is the best known remaining producer of unrefined cane syrup, a few other manufacturers can be found elsewhere in the South.
Traditional cane syrup has been called "one of the basic flavors of southern Louisiana." The syrup, and Steen's manufacturing process, are described by Slow Food USA in their Ark of Taste as an endangered slow food product.