Steen's cane syrup

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."[1][2] It is sweeter than molasses because no refined sugar is removed from the product.[3]

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.[4] Steen's has been called a "Southern icon" and essential for "sweet Southern dishes".[5][6] While Steen's is the best known remaining producer of unrefined cane syrup, a few other manufacturers can be found elsewhere in the South.[4][3][7]

Traditional cane syrup has been called "one of the basic flavors of southern Louisiana."[3] The syrup, and Steen's manufacturing process, are described by Slow Food USA in their Ark of Taste as an endangered slow food product.[8]

  1. ^ Leah Koenig, "One Ingredient, Many Ways: Cane Syrup", Saveur, Apr 27, 2012.
  2. ^ Corby Kummer, "Sweet home Louisiana: sampling artisanal rum from New Orleans--and one of the city's signature desserts." The Atlantic, October 1, 2005.
  3. ^ a b c Julia Moskin and Kim Severson, "The Old-Fashioned Secret of Holiday Treats? Sugar Cane.", The New York Times, December 13, 2006.
  4. ^ a b "Les Vieux Temps", Crowley Post-Signal, September 16, 2008.
  5. ^ "Steen's Cane Syrup", Bon Appétit, February 7, 2011.
  6. ^ Bev Bennett, "Steen's Syrup Pours On Sweet Southern Flavor", Chicago Sun-Times, March 15, 1995.
  7. ^ "Cane Syrup Makes A Comeback, With Help From UF", University of Florida Institute of Food and Agricultural Sciences, October 5, 2001.
  8. ^ Ark of Taste: Traditional Cane Syrup, Slow Food USA (accessed 2014-01-21).