Johnnie Fair syrup is made in Waycross, Georgia. It is produced at the mom-and-pop owned family farm which has been in existence since the 1960s. The farm has been passed down through generations, and they are still proud to use locally grown, always fresh, natural and pure cane syrup to produce their products.
The syrup is made in an open kettle with the traditional method of making syrup, which has been perfected over time. This allows for the syrup to get the perfect flavor and amazing sweetness that their customers have come to love and trust.
The syrup is tested through their own natural process and there are no artificial preservatives, additives or artificial sweeteners added. All of their products are 100% all-natural, health conscious and always high quality.
The syrup is then processed, filtered and packed- ensuring that their customers receive the same delicious syrup that has put them on the map!.
What is blackburn syrup?
Blackburn syrup is a traditional Southern beverage originally created by Dr. Thomas Blackburn in the late 19th century. It is a syrup made from a base of cane sugar and flavored with citrus and spices, often including nutmeg and cinnamon.
This unique, spiced syrup has a rich and tangy flavor that is similar to a sweet and sour marinade or glaze. The syrup is often used as a flavoring for tea, in baking, or over pancakes and waffles. It can also be used as an ingredient to cocktail recipes, often as a substitute for simple syrup.
It even makes a flavorful addition to floats and slushies. Blackburn syrup is a tasty classic that is sure to deliciously enhance a variety of dishes.
What sticky syrup is used in the South?
The most common sticky syrup used in the South is cane syrup, also known as “sugar cane syrup” or “sorghum syrup. ” This syrup is made by processing sugar cane, a type of grass, and boiling it down into a thick syrup.
It has a golden-brown color and an intense flavor that is earthy, sweet, and slightly bitter. Cane syrup can be used as a sweetener for homemade baked goods, added to ice cream or milkshakes for extra sweetness, or drizzled over pancakes.
It is also a common ingredient in many Southern dishes such as Hoppin’ John (black-eyed peas and rice) and Georgia-style barbecue sauce. Other sticky syrups used in the South include sorghum molasses and honey, which are made by boiling the juice of certain types of grasses and other plants.
Sorghum molasses and honey have a more subtle flavor than cane syrup and can be used similarly as a sweetener in baked goods or other dishes.
What is British syrup called?
British syrup is commonly referred to as treacle. Treacle is a thick, dark, syrup made from the partially refined syrup that is left over after the crystallization of raw sugar. It has a rich, malty flavor and is used in recipes, to sweeten and flavor foods, drinks and desserts.
Treacle is often used in recipes calling for golden syrup, a similarly flavored syrup. Treacle is commonly used in British baking, such as traditional recipes for sticky toffee pudding, treacle tart and Chelsea buns.
The syrup has also been used in a variety of savory dishes, such as meatloaf and macaroni and cheese. In addition to the UK, the syrup is also popular in other European countries, India, Jamaica and other parts of the Caribbean.
Who created Log Cabin syrup?
Log Cabin syrup was created in 1887 by Thomas J. Richardson. He wanted to create a product that reminded him of the times he spent while growing up in a log cabin near the Adirondack Mountains. The syrup was originally made with pure maple syrup, but over the years other ingredients such as corn syrup and cane sugar were added to help reduce costs.
The Log Cabin syrup brand has remained a household name for over 100 years, thanks to its long-lasting, delicious flavor and unique, rustic packaging.
What are the three types of syrup?
The three types of syrup are:
1. Maple Syrup: Maple syrup is made from the sap of maple trees. It is used to sweeten various desserts, breakfast dishes, and beverages. It is most closely associated with pancakes and waffles, but it is also used in baking and as an ingredient in barbeque sauce.
2. Corn Syrup: Corn syrup is made from cornstarch. It is sweeter than sugar and used to provide texture and sweetness to many types of desserts, such as cakes, cookies, pies, and other baked goods. It is also used as an ingredient in some frostings, sauces, and glazes.
3. Molasses: Molasses is a by-product of sugar refining. It is darker and less sweet than other syrups, with a distinctive bittersweet flavor. It is most often used to sweeten baked goods and sauces, and it is also a popular addition to gingerbread, oatmeal, and barbecue sauce.
What is the most popular syrup?
The most popular syrup is maple syrup. Maple syrup is made from the boiled-down sap of sugar maple, red maple, or black maple trees. It is commonly used as a sweetener and condiment on traditional breakfast foods such as pancakes, waffles, and French toast.
Maple syrup has also become popular in baking and making homemade candies, sauces, and other sweet treats. Maple syrup is rich in antioxidants, minerals, and vitamins, such as calcium and potassium, making it a popular choice for healthy cooking and baking.
It is also considered a natural, additive-free alternative to processed refined sugars. Including light, medium, and dark. The darker the syrup, the more intense the flavor.
Is ribbon cane syrup molasses?
No, ribbon cane syrup is not molasses. Ribbon cane syrup is a type of sugarcane syrup produced from sugarcane juice which is boiled and evaporated until it is thickened. Molasses, on the other hand, is the dark syrup which is the product of the boiled-down juice of the sugar beet or sugarcane.
It is a by-product of sugar refining, produced as sugar crystals are extracted from sugar cane or sugar beet juice. Ribbon cane syrup is usually sweeter and lighter in color than molasses and has a milder flavor.
Is syrup and molasses the same?
No, syrup and molasses are not the same. They are both made from boiled down sugar cane, however, there are a few major differences between the two. Syrup is typically made from the sap of the sugar cane, while molasses is made by boiling down syrup several times to concentrate the sugar in it.
As a result, molasses is much darker, thicker, and slightly more bitter than syrup. Additionally, molasses is also a bit more nutrient-rich than syrup, as it contains a significant amount of calcium, magnesium, potassium, and iron.
What is the difference between sorghum syrup and molasses?
Sorghum syrup and molasses are both sweeteners derived from sugar cane plants, however, they are not interchangeable and there are some key differences between them. Sorghum syrup is sweeter than molasses, with a more neutral flavor.
It is made by boiling the juice of sweet sorghum grass, compared to molasses which is boiled from sugar cane juice. Some people compare the taste of sorghum syrup to molasses, maple syrup and honey, while others claim it has its own distinct flavor.
However, the main thing that differentiates sorghum syrup from molasses is the consistency and color. Molasses is darker and thicker than sorghum syrup and is much harsher for those who don’t like strong, earthy flavors.
Sorghum syrup is much lighter in color and thinner in consistency. This syrup is made from pure sorghum juice and has a slightly sweet, syrupy taste. It is most commonly used in baking recipes and can also be found readily in health food stores.
Can you substitute syrup for molasses?
Yes, in some recipes, syrup can be substituted for molasses. However, it is important to note that Molasses and Syrup are two different ingredients, so the results of the substitution will not be the same.
Molasses is made from the by-product of the sugar-making process, while syrup is made by boiling down sap or other liquids. Molasses has a distinctly deeper and more bitter flavor than syrup, while syrup is often sweeter.
For example, if a recipe calls for blackstrap molasses, it would not be recommended to use a syrup as a replacement, since blackstrap molasses is darker and much more robustly flavored. However, substituting syrup for milder molasses varieties such as sorghum or golden molasses might be a viable option.
Is molasses pure cane syrup?
No, molasses is not pure cane syrup. While both syrups are made from cane sugar, there are differences in the production process. Cane syrup is made by boiling down cane juice and then filtering it, while molasses is made from boiled down syrup that is boiled multiple times and then filtered.
In cane syrup, the result is a syrup that is light and has a delicate flavor while molasses is a thicker syrup with a darker color and more robust flavor. Molasses also has higher levels of minerals, primarily calcium, iron, and magnesium, than cane syrup.
In addition, molasses is the byproduct of refining raw cane sugar into the granulated sugar we use in our kitchens.
Does cane syrup taste like molasses?
No, cane syrup does not taste like molasses. Cane syrup has a buttery and slightly sweet flavor, while molasses has a hearty, yet sweet and thick flavor with notes of caramel and spices. Molasses also has a far stronger flavor than cane syrup.
Cane syrup is also commonly used as a sweetener, while molasses is not. Molasses is more often used as an ingredient in other recipes, such as barbeque sauce, cookies, pies, and breads.
Is cane syrup unhealthy?
No, cane syrup isn’t necessarily unhealthy. Cane syrup is a type of natural sweetener derived from sugar cane, and it can provide some potential health benefits. For example, it’s full of micronutrients, including magnesium, potasium, and iron, as well as other valuable antioxidants, vitamins, and minerals.
It also contains a small amount of electrolytes, which are important for healthy hydration. However, it is still a form of added sugar, so moderation is key when it comes to using cane syrup in recipes or beverages.
It’s important to consider overall calorie intake and to keep it within recommended levels to prevent health risks like obesity and diabetes. Additionally, it’s best to make sure that other natural sweeteners, like honey, molasses, and maple syrup, are incorporated into your daily diet for a balanced approach.
Finally, because cane syrup does contain trace amounts of minerals, it may be a better option for those with special dietary needs.
Should cane syrup be refrigerated?
Cane syrup does not have to be refrigerated unless opened or opened and used or you are in an area of high temperatures. If it is opened, it should be kept in the fridge and used within three months due to its natural sugars that can ferment and spoil the syrup over time.
If the syrup has not been opened and you are in a cooler climate, it can be stored at room temperature for up to two years. If you are in a warmer climate, it is best to refrigerate it to ensure it lasts.
It is also important to keep cane syrup sealed tightly and away from extreme temperatures, as this can cause it to spoil more quickly.