|Posted on Tuesday, March 13, 2001 - 9:06 pm: || |
For Deb A: I recently purchased a bottle of ribbon cane syrup, made in an open pot from sugar cane. The syrup is very thick, and I thought about using it as a substitution for brown sugar or maple syrup. What do you think about forming a syrup by cooking sugar cane down? I know sugar cane contains some glutamate, but not as much as other sources. Have you ever tried cane syrup? What about sorghum cane syrup? Thanks.
|Posted on Wednesday, March 14, 2001 - 7:42 am: || |
I have reacted to brown rice syrup, and have not tried ribbon cane syrup. It may be alright. I know little about sorghum syrup. I make a golden syrup by adding 1 1/4 cup water and 1/4 t. salt to 4 cups sugar in a pot and simmer without stirring until it is light gold. (careful, it burns quickly, so watch closely). Remove from heat and add 3 cups hot or boiling water, (it will sputter, so be careful...I do this part in the sink), and return to heat, stirring until the hardened syrup (from water addition) dissolves. It will thicken even more as it cools. You can make it thinner, if you wish. I often add about 1/3 cup of real maple syrup to this. I have doubled this and poured it hot into canning jars and covered them with new caps and rings, and they seal themselves.