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Cane Syrup from South Carolina

Slow sweetener.

Jimmy Hagood is a barbeque man by trade, but his farm also grows sugar cane. “It’s a family affair,” he told me over the phone. “I call all the cousins when it’s time to harvest and make syrup.” 
 
Sugar cane is allowed to grow as high as possible before the first frost, then it’s cut and squeezed to get out the juice (livestock get the pulp). The juice is boiled down for hours, constantly skimmed, then bottled while hot. It takes 100 pounds of cane to get about 50 gallons of juice. It takes ten gallons of juice to make one gallon of syrup. A lot of work, but it’s worth it because its flavor is sweet, slightly nutty, with just a hint of brightness and woody nose. 
 
Use it like you would any syrup: on pancakes, biscuits, oatmeal, even in cocktails. Great used in baking.

Cane Syrup from South Carolina

P-JHS 5 oz
$16
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