Molasses / concentrated cane syrup
Cane syrup is sugarcane juice boiled down until it is thick and sweet, or the first syrup left after sugar is crystallised. Historical American recipes used it as a sweetener in ham cures.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Honeys, syrups and molasses
Honey
Honey is a bee-made food from floral nectar or honeydew; breads use it in dough or as a syrup served with cooked griddle breads.
Molasses / dark treacle
Molasses is the syrup separated as sugar crystallises from cane or beet; its grades and food uses vary, from Anadama and steamed brown bread to fermentation.