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Home Cooking 9

Cathy Horyn's Bacon-Fat Gingersnaps - molasses or pure cane syrup?

qwerty1 | Jun 8, 201508:14 PM

For those who've made Cathy Horyn's Bacon-Fat Gingersnaps, do you recommend molasses or cane syrup? Is there a noticeable difference in terms of flavor between the two in this particular recipe?

I've been eating bacon non-stop for a week and have collected quite a bit of bacon fat that I would like to use. I've bookmarked the recipe but never made it. Your feedback would be appreciated. Below is the recipe. Thanks!

http://cooking.nytimes.com/recipes/10...

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