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Cane Syrup Sauce

From the cane field of South Louisiana, this sweet and tangy sauce will brighten up almost any dish and can be used as a glaze as well.
Prep Time10 mins
Cook Time15 mins
Thickening Time10 mins
Total Time35 mins
Course: Sauce
Cuisine: Cajun, Creole
Keyword: Cane Syrup
Servings: 5 Servings
Calories: 269kcal

Here's What You Need

  • 8 tablespoons butter
  • ½ cup cane syrup
  • ¼ cup soy sauce
  • 2 teaspoons prepared mustard
  • ½ teaspoon dry thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes or dried hot chili pod (optional)
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Here's What You Do

  • Combine the wet ingredients-cane syrup, soy sauce and prepared mustard.
  • Combine the dry ingredients-dry thyme, granulated garlic, kosher salt, ground black pepper and red pepper flakes or pod (if using).
  • Melt the butter in a saucepan over medium heat.
  • While butter is melting, add the wet ingredients and mix together until all incorporated.
  • Mix in the dry ingredients.
  • Bring mixture to a simmer and maintain a low simmer for about 5 to 10 minutes while it thickens.
  • Stir often and keep an eye on this-it will boil over very quickly.
  • Remove from heat and let sit for about 10 minutes while it thickens.

Notes

VERY IMPORTANT-Due to the high sugar content, this sauce will boil over very quickly. Do not leave the saucepan unattended. If the sauce begins to boil up, remove it from the heat immediately until it calms down.
Leftover sauce can be stored in the refrigerator for 3 to 5 days. The butter will harden while in the fridge but set it out to come to room temperature before reheating. To reheat, place the sauce in a saucepan over low heat and stir vigorously to combine. It can also be reheated in the microwave. 
Is Cane syrup the same thing as molasses?
No, the two are similar in appearance but offer subtle differences in taste. Cane syrup is the main product of boiling the juices derived from crushing cane. Molasses is a by-product of the sugar-making process. As the cane juice cooks sugar crystals form. These crystals are removed by a centrifuge process, leaving the juice which is cooked down into molasses. Cane syrup is made without extracting the crystals. 
Can I use molasses instead of cane syrup?
Yes, you can substitute molasses if you do not have cane syrup, but there will be a subtle difference in the flavor.

Nutrition

Calories: 269kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 1079mg | Potassium: 518mg | Fiber: 1g | Sugar: 25g | Vitamin A: 619IU | Calcium: 77mg | Iron: 2mg

This recipe came from www.firstyouhaveabeer.com.