I posit a recipe / usage question for those raised in the American South.
I found myself in Florida this past weekend and strolled through the Winn-Dixie to see what sort of regional things I could bring home to California. One thing was a bottle of Cane Patch brand cane syrup, which I'd never seen before. For those who haven't tried it, it tastes mildly of molasses, and pours with a viscosity like corn syrup, as though a mixture of the two.
I'm guessing it's similar to corn syrup for it's chemical / physical properties when making candies or baking? Can anyone verify if this is true?
From Googling, I believe it's also known as golden syrup, and is used in British & Indian cooking as well. For American recipes, I see many references to pecan pie and other baked goods. Do you have any favorite recipes for it?
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