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!