Elizabeth Streeter has been writing professionally since 2000. When you boil sucrose (sugar), you are breaking it down into glucose and fructose. On the other hand, cane syrup is made from sugar cane juice. Sorghum butter is a must! Cane syrup and molasses differ in many ways, and these differences mean you may need to use one or the other in the kitchen. Use these syrups within two years if unopened and within a year if opened. The Old Fashioned Secret of Holiday Treats? Keeping the percentage of invert sugar higher will keep the added sucrose (sugar) at a liquid state. Drizzle on toast and ice cream. Golden syrup is an invert sugar (the sucrose now separated and liquefied into glucose and fructose) plus sucrose. If so, any plus/minus to the cane syrup? What Is the Difference Between Demerara and Turbinado Sugar. Molasses is a thick syrup that people use as a sweetener. Another English classic that typically calls for Lyle’s Golden Syrup is sticky toffee pudding. When sugar canes are squeezed to extract its liquid, they are boiled once to produce cane syrup. So, to recap, you have your sugar, which you boil down to bring to a liquid state, where it will stay for good scientific reasons. If crystals develop, microwave or heat the syrups over low heat. Basically, anything you need to sweeten without putting too much extra flavor into. The juice is then extracted usually by cutting, crushing and mashing. Much appreciated! Another substitute for cane syrup is simmering simple syrup made from 1 1/4 cups granulated white sugar and 1/3 cup of water. Store both cane syrup and molasses in unopened containers at room temperature and put them in the refrigerator once opened. That juice is then cooked for a period of time in open kettles, resulting in a concentrated syrup. Short story, you now have an invert sugar, which will remain liquid and not crystallize. Robust, rich, thick, dark, bitter/burnt taste, sweet. Cane Sugar-Brown (aka Brown Sugar) Brown sugar has a wet, sandy texture, and a delicate caramel flavor. 2.Syrup is a mixture of sugar and water while molasses is a by-product of the sugar-making process. The juice is boiled down and evaporated to create cane syrup. The sugar is separated out more than once, resulting in different grades of molasses. To get the sugar crystals separated, the juice is boiled to catalyze crystallization, put in a centrifuge, or filtered some other way. On the other hand, cane syrup is made from sugar cane juice. Cane syrup and molasses aren't the same thing, but it is easy to confuse them. Molasses types vary based on which step of the sugar crystallization process the residue originated. It’s probably because of this that it gets overlooked here in the northeast (our friends to the south know better!). Ribbon cane is also very sweet to the taste. Table sugar, the stuff you use every day in baking or your coffee and tea, is also called sucrose. Im aware of shelf stability and all that in regards to molasses, but are there any other significant kickers to cane syrup vs. molasses? It is often used for making baked goods, as well as in savory dishes. The first stage will be the sweetest, and the last stage (blackstrap molasses) will be the most bitter and dark. This holds true in the bakery, too. Hi all, Is anyone out there making rum with cane syrup instead of molasses? Otherwise, skip ahead! Important Formaggio Kitchen Updates - Read Now. Anything sweet or savory with ginger. Ribbon Cane Syrup. What Exactly Are Double and Triple-Crème Cheeses? Cane syrup is an amber-colored liquid, available in light and dark varieties. Fructose will not fully crystallize in the presence of sucrose and glucose. Golden brown, sweet, molasses-like flavor without the bitterness, not too thick - maple-syrup-esque viscosity. The stalks, like the sugarcane plant, are cut down and the juices squeezed out of them. Sorghum is actually just a grain: all natural, no funny business, harvested from a grass of the same name grown in the good ol’ earth. The syrup was then developed as a sugar and molasses alternative. (Part II). Harold McGee’s "On Food and Cooking: The Science and Lore of the Kitchen", National Sweet Sorghum Producers and Processors Association, The New York Times: "The Old Fashioned Secret of Holiday Treats? Sugar Cane.". Both made from sugar, these liquid sweeteners have similar textures and similar uses. Right now, we have four different baking syrups and, at first glance, you might wonder why you would buy one over another?