What syrup made from sugar cane is a traditional Southern sweetener?

The traditional Southern sweetener made from sugar cane is cane syrup.

Cane syrup is produced by crushing sugar cane to extract its juice and then boiling the liquid until much of its water evaporates. The result is a thick, amber-to-dark syrup with a rich, caramel-like flavor. It is distinct from maple syrup, which comes from tree sap, and from honey, which is produced by bees.

In the American South, cane syrup has long been used on biscuits, pancakes, cornbread, waffles, and desserts. It can also appear in savory recipes, including glazes, marinades, baked beans, and barbecue sauces. Its flavor is often milder and less bitter than molasses.

Cane syrup and molasses are related but not identical. Molasses is generally a byproduct of sugar refining, especially after sugar crystals have been removed. Cane syrup is typically made by concentrating fresh cane juice. Regional terminology can overlap, but “cane syrup” is the standard answer when the question describes a Southern sweetener made directly from sugar cane.