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
2 tablespoons butter
4 tablespoons cold water
1 teaspoon baking soda
1 cup pure cane sugar syrup
1 teaspoon ground ginger
Pinch of salt
1-1/2 cup flour
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.
- 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
1 cup corn meal
1 cup white flour
2/3 cup cane sugar syrup
1/2 cup figs or dates
1 cup whole wheat flour
2 teaspoons baking powder
1 cup milk
1/2 cup raisins
1/2 cup prunes
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.
1 cup cane sugar syrup
2 tablespoons butter
1 cup sugar
1/8 teaspoon baking soda
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.