How to Make Sugar Cane Syrup

The only ingredient that is required to prepare sugar cane syrup is sugar cane juice. Go through this article for some tips to make this syrup at home.

It is a common fact that sugar cane is a type of tall grass, from which sugar is extracted. Apart from sugar, various other food products are made from sugar cane. A traditional sweetener, sugar cane syrup is also a food additive. It is widely used to make flavored syrups. It is one of the basic ingredients in some flavored syrups, that are used with pancakes and desserts.

How is Sugar Cane Syrup Made

In simple words, it can be said that sugar cane syrup is made by evaporating sugar cane juice. Usually, sugar cane juice is boiled for several hours, so as to yield a thick syrup that is sweeter than sugar. As the sugar boils, the surface of the juice is skimmed a number of times, so that bits of cane and other impurities that float on the surface can be removed. During the boiling process, baking soda and lemon juice are also added to the juice. While baking soda aids in bringing the impurities to the top, lemon juice alleviates the salty taste in some sugar cane juice, especially those extracted from plants that are grown with ammonium nitrate as fertilizer.

Sugar cane syrups of different consistencies are made, through boiling. Each type differs from others in the duration of boiling, and the degree of skimming. As the duration of boiling increases, the syrup will get more concentrated and darkens in color. If the skimming is done properly, the product will be clear. Once the syrup reaches the desired consistency, it is allowed to cool, before packaging. In case of commercial products, preservatives are also added before packaging. Even though you can purchase sugar cane syrup from the market, it can be prepared at home too.

Homemade Sugar Cane Syrup

• In order to prepare sugar cane syrup, you need fresh sugar cane juice, a large pot with outer lip, a large slotted spoon, cooking thermometer, etc.
• Pour a few gallons of fresh sugar cane juice into the pot. Boil the juice to a temperature of around 210° F.
• Once the juice forms a layer of foam on the surface, and starts bubbling, you have to reduce the heat. Remove the scum with the spoon.
• After that, the heat has to be increased, so that the juice boils evenly over the inner ring.
• A teaspoon of baking soda can be added to the boiling juice, in order to bring the impurities to the surface. You may also add a small amount of lemon juice to alleviate the salty taste of the juice.
• The boiling temperature has to be maintained at 210° F, throughout the process, except at times, when you reduce the heat for skimming the impurities (should be done at least every half an hour).
• It may take several hours for the sugar cane juice to get concentrated and form the syrup. Once the juice thickens and attains the desired consistency, turn off the heat and let it cool, before storing.

If you wish to make sugar cane syrup at home, make sure that the juice is fresh. You can substitute this product with corn syrup or homemade sugar syrup that is made by boiling one cup of sugar with ⅓ cup of water, till the liquid becomes syrupy.

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