Steen's 100% Pure Cane Syrup 16fl. Oz (Pack of 1) - Louisiana's Trusted Brand for Over 100 Years - No Preservatives - Pure & Natural - Open Kettle

This is a very fine product. I do not know of another producer of 100% pure cane syrup in the USA.

When I ordered these, I had no idea of the extreme care that would be used in shipping. The care alone is worth the price. But THIS syrup is the secret to my success in making my dinner rolls. NOT too sweet & everyone loves how fluffy they are. I ordered extra so that if we face a hurricane disaster this year my rolls will assist in bringing comfort.

Oh Boyee. Good stuff. Broke during shipment. Never made it to my house. I called the original manufacturer and they bubble wrap the crap out of it and did not break. Great taste on pancakes or waffles.

Hard to find and the best syrup ever!!

During my childhood in South Carolina, a syrup pitcher was always on the table. The brand was not Steen’s back then for pure cane syrup. The syrup we ate with biscuits and butter for dessert in days when real desserts were scarce is still around but is now mixed with corn syrup. Not the taste I remember. Several years ago I found Steen’s while looking for cane syrup for pecan pies. It was the taste I remembered. No syrup pitcher on the table these days, but when I have a fresh pan of biscuits and some butter, I pour some Steen’s in a saucer and mash the butter into the syrup. Sopping it up with a biscuit takes me back about 75 years. It’s not molasses so don’t expect that. It is the real deal pure cane syrup. And it makes a great pecan pie. I never run out of it .

Le falta un poco de consistencia, pero es bastante aceptable

Taste just as good if not better than the local cane syrup I always got.

I love Steen's 100% Pure Cane Syrup! Can't say enough good things about it! I buy it in the 16 oz bottle and buy a half dozen at a time, cause the grocery stores out West (U.S.) aren't carrying it yet and it's the same size as dark Karo syrup bottle, so it's easy to substitute it straight across in my pecan pie instead of GMO Dark Karo Syrup! In the past I have always made my Pecan Pie with dark Karo Syrup, but we went non-GMO about a year ago, and I've had to change some things. I had been looking for a substitute for the dark Karo Syrup after I called Karo and was told that they were not going to be making a non-GMO version. I decided to try Steen's 100% Cane Syrup and substituted it straight across in my recipe. Biggest surprise was that it tasted so-o much better than the dark Karo, that we won't likely go back even if Karo does make a non-GMO version! Incidentally, the recipe I use is on the bottle of dark Karo Syrup, except that the original recipe had a little salt in the filling, which I still include, because it cuts the sweetness of the filling a little and compliments the toasted pecans on top. I always double the recipe and make two pies, so you don't have to measure the Steen's cane syrup--just use the entire bottle! The changes I made to create a "non-GMO Southern Pecan Pie" that everyone loves are in parenthesis: "DeLuxe Pecan Pie" 1 unbaked 9-inch pastry shell (I make homemade--easy recipe below.) 3 eggs (organic and cage free - Costco, Sprouts, Harmon's, etc.) 1 c. Karo dark corn syrup (Use Steen's 100% Pure Cane Syrup instead. Ordered it here on Amazon. It's better than the dark Karo and it's non-GMO.) 1 c. sugar (Use non-GMO cane sugar.) 2 T. margarine, melted (Use organic and/or non RBST butter instead--Kirkland or Organic Valley brands.) 1 t. vanilla (real) 1/8 t. salt 1 c. pecans (sliced by hand to medium thin thickness--around 1/8" to 3/16" wide) Beat eggs slightly. Mix in next 5 ingredients, then 1/2 c. sliced nuts. Pour into unbaked shell. Sprinkle remaining 1/2 c. nuts over top of filling. Cover edge of pie crust with pie crust shield (see below). Bake in 400 degree oven for 15 minutes. Set oven temperature control at 350 degrees and continue baking for 30 to 35 minutes. (Filling should be slightly less set in center than around edge.) Pie Crust (non-GMO Oil Pastry) 1 & 1/2 times this recipe for two 9 inch pie crusts. 2 c. all-purpose flour 1 t. salt (Use 3/4 t. salt instead) 1/2 c. salad oil (Use "Extra Light Olive Oil" instead. I like "Carapelli's" (Walmart). 5 T. cold water Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each dough ball between two 12-inch square of waxed paper. (First dampen the table slightly, so paper won't slip.) When dough is rolled in circle to edges of paper, it will be the right thickness for the crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Gently press pastry to fit pie plate; seal any tears. Cut pastry about 1 inch beyond edge of pie plat. Roll pastry under like pizza edge, except smaller roll, to make a double thickness edge. Press dough in with right index finger against index finger and thumb of left hand to form the fluted edge. This recipe makes enough pastry for one 8 or 9 inch double crust pie. I use "Good Cook" pie shields over edges during entire baking time to prevent over browned edges, but you can also fold a 10 - 12 inch square of aluminum foil into quarters and cut out 2 inch wide circle of aluminum foil and bend it to arch over pie crust edge (shiny side out) during the entire baking time too and accomplish the same thing. Enjoy! This is the best recipe for "Pecan Pie" that I have ever tried, and believe me I've tried a lot of them! Let me know here if you try it and like it! P.S. Good packaging too! None of the bottles were broken upon arrival.

Es excelente, producto natural que va bien con todas tus recetas.