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". It is sweeter than molasses because no refined sugar is removed from the product.
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. Steen's has been called a "Southern icon" and essential for "sweet Southern dishes". While Steen's is the best known remaining producer of unrefined cane syrup, a few other manufacturers can be found elsewhere in the South.
Traditional cane syrup has been called "one of the basic flavors of southern Louisiana"; the syrup, and Steen's manufacturing process, are described by Slow Food USA in their Ark of Taste as an endangered slow food product.
- Leah Koenig, "One Ingredient, Many Ways: Cane Syrup", Saveur, Apr 27, 2012.
- Corby Kummer, "Sweet home Louisiana: sampling artisanal rum from New Orleans--and one of the city's signature desserts." The Atlantic, October 1, 2005 – via HighBeam Research (subscription required).
- Julia Moskin and Kim Severson, "The Old-Fashioned Secret of Holiday Treats? Sugar Cane.", The New York Times, December 13, 2006.
- "Les Vieux Temps", Crowley Post-Signal, September 16, 2008.
- "Steen's Cane Syrup", Bon Appétit, February 7, 2011.
- Bev Bennett, "Steen's Syrup Pours On Sweet Southern Flavor", Chicago Sun-Times, March 15, 1995 – via HighBeam Research (subscription required).
- "Cane Syrup Makes A Comeback, With Help From UF", University of Florida Institute of Food and Agricultural Sciences, October 5, 2001.
- Ark of Taste: Traditional Cane Syrup, Slow Food USA (accessed 2014-01-21).
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