Baking With Pure Cane Sugar Syrup

Pure Cane Sugar Syrup Avatar

Baking With Pure Cane Sugar Syrup

Pure cane sugar syrup is a clear, pure syrup made only from cane sugar. Delicious flavor, smooth richness and consistency make it ideal syrup for baking with pure cane sugar syrup or using on waffles and pancakes. It is also formulated to dissolve instantly in hot or cold beverages, for fast convenient use with a pure flavor profile and balanced sweetness level.

Pure cane sugar syrup delivers clean tasting and balanced sweetness in a liquid form that quickly dissolves into batter, teas, hot or cold coffee beverages, specialty cocktails and more. It is convenient for general cooking purposes and perfect for home made candies.

It may be a little early to be thinking about the holidays, but all three of the following recipes make great Christmas and/or New Year treats!Great brands for Pure Cane Sugar Syrup include Steen’s Pure Cane Sugar Syrup, and Monin Pure Cane Sugar Syrup.

Pure Cane Sugar Syrup Recipes

Golden Gingerbread

Golden Gingerbread Cake
Golden Gingerbread Cake

Ingredients:
2 tablespoons butter
4 tablespoons cold water
1 teaspoon baking soda
1 cup pure cane sugar syrup
1 egg
1 teaspoon ground ginger
Pinch of salt
1-1/2 cup flour

Directions:
Soften the butter and add it to the cane sugar syrup, together with the water in which the soda has been dissolved. Beat and add the egg, then sift together the flour, ginger and salt and fold these lightly into the other ingredients.

Pour into an 8-inch or 9-inch cake pan (square or round – your preference).

Bake at once in a moderate (350 degrees) oven, having the cake pan lined with greased paper, or greased and floured. Better yet, you can use a fluted cake pan liner (similar to muffin cup liners).

Frost as desired, or sprinkle with powdered sugar.

Recipe Notes

  • Cream cheese frosting goes very well as a topping on this cake, as does whipped cream.
  • If you like your gingerbread cake spicier, add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Steamed Fruit Bread

Ingredients:

Steamed Fruit Loaf
Steamed Fruit Loaf

1 cup corn meal
1 cup white flour
Pinch salt
2/3 cup cane sugar syrup
1/2 cup figs or dates
1 cup whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk
1/2 cup raisins
1/2 cup prunes

Directions:
Sift well together the cornmeal, flour, salt and baking powder. Place these in a bowl and add the fruit, figs or dates (chopped), the prunes stoned and cut-up and the raisins whole if Sultanas are used, or seeded and cut if large ones are preferred.

Beat the egg lightly and add this to the dry ingredients, together with the cane sugar syrup and the milk. Mix thoroughly and turn into molds or tins having closely fitting covers. Be sure that both molds and covers are well greased, and do not fill too full, but allow room for the bread to rise.

Steam three hours, and after removing from the tins place in the oven for a few minutes to dry the surface a little.


Crystal Kisses

Ingredients:
1 cup cane sugar syrup
2 tablespoons butter
1 cup sugar
1/8 teaspoon baking soda

Directions:
Boil the cane sugar syrup and sugar together until a little dropped in cold water forms a firm ball.

Add the butter and the soda and boil one minute more. Turn onto an oiled platter to cool, and as soon as it can be handled pull until light and creamy. Cut into small kisses with scissors.

Source: Recipes adapted from a 1920 flyer put out by The American Sugar Refining Company, New York City, NY, who at that time made Domino sugar products.

Retro Pure Cane Sugar Syrup

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing

Leave a Reply