While undeniably sweet, cane syrup has a toasty, slightly bitter twang. Unlike corn syrup, which can be one aggressively saccharine note of flavor, and molasses, which can overwhelm certain dishes, cane syrup's buttery flavor is complex without being overpowering. Drizzle it in place of maple syrup on pancakes or waffles, substitute it for molasses and corn syrup in baked beans, in meat glazes, or in homemade wet nuts to top your sundae. Stir it into a Caribbean-inspired rum punch, or bake it into a traditional gateau au sirop, a Cajun syrup cake. Finding Steen's up here in maple syrup country can be tricky, but it is always available online, or you can make it yourself with our recipe.