CAIRO – For more than a century, the village of Cairo in southwest Georgia has been known for its syrup production. Its high school sporting teams are known as the Syrupmakers because of this. Even a Syrupmaker Drive exists.
When the facility that bottles the thick, golden sweetener closes in May, Cairo will lose a significant portion of its character.
In Cairo, which is located around 300 miles south of Atlanta, the Roddenberry family started producing syrup in 1889. They added boiling peanuts, pickles, and peanut butter to the product lineup over time. Townspeople honored the Roddenbery family by naming the public library and a church annex in their honor for their generous contributions to the city.
The business was bought by Dean Specialty Foods roughly five years ago. Although the Roddenbery brand name was kept, a restructure that started almost immediately moved some pickle packing and manufacture of peanut butter to other locations.
Dean recently disclosed that its syrup operations would relocate to Faison, North Carolina, beginning in early May.
About 50 employees are anticipated to be impacted by the Cairo shutdown, which will entail losing a long affiliation with the Roddenberry brand.
According to a recent press announcement from the company, Dean is also selling its peanut boiling business.
Calls to the Wisconsin headquarters of Dean and the manager of the Cairo factory went unanswered.
What distinguishes sugar cane syrup from molasses?
The ideal balance, cane syrup is a shade darker than golden syrup, rich and aromatic with hints of rum and dark sugar. Cane syrup is prepared from raw, squeezed cane juice that is boiled down, much like maple syrup, but molasses is a byproduct of sugar processing. Even while the richer flavor of cane syrup makes it less appealing to certain people, we still enjoy it on pancakes and waffles. Instead, cooking and baking are its primary uses, particularly for those seeking molasses’ high aroma without the bitterness and acidity. It tastes well in marinades, cookies, gingerbread, and some drinks like the Old Fashioned, where the dark sugars bring out the bourbon’s sweet flavors. Our preferred option is Steen’s Cane Syrup because of its sweet richness as a lighter but equally tasty substitute for molasses. Steen’s, a classic in Southern cuisine, is prepared entirely from cane syrup with no additional ingredients or extracts.
What happened to the pickles from Roddenberry?
The Roddenbery brand is well-known throughout the country for its goods, which range from syrups to pickles, and is not just associated with Cairo. The cane syrup recipe was developed by W. R. Roddenbery, who started making it commercially in 1890. When Roddenbery’s was founded in 1920, it was already a significant food producing company. The Cairoga Club’s original headquarters were on the second floor, and a number of businesses leased space there. The second story was home to the W. R. Roddenbery Company’s administrative offices from 1932 to 1970. Regrettably, Roddenbery’s was sold to Dean Foods in 1993, and 10 years later, the nearby factory was also sold. As a result, neither the pickles nor the peanut butter are still produced today. However, Cane Patch Syrup is still available, and the Cairo football club continues to play under the moniker Syrupmakers.
How is cane syrup converted into cane sugar?
Ratio of homemade simple syrup
- Over medium heat, add water and cane sugar to a pot.
- Stirring often, bring the mixture to a gentle simmer. Turn off the heat just before it begins to boil, then whisk until all of the sugar has dissolved.
- Fill a container with homemade simple syrup, then let it cool. For 1-3 months, seal and keep in the refrigerator.
Should cane syrup be stored in the fridge?
Few things are as mouthwatering and comforting as a plate of hot pancakes topped with butter and maple syrup. And even though no one likes their pancakes to be covered in cold maple syrup, it is crucial to store all syrups in the refrigerator once they have been opened. Syrup has a storage life of up to one year when properly stored, which is fairly impressive. Before serving, zap the desired quantity in the microwave to reheat it.
Jams and jellies must follow similar guidelines. Spreads that you can at home are fine to keep on the shelf until you break the seal as long as you can them correctly and in sanitary conditions. It then needs to be chilled, and its shelf life is typically around a month (though low- or no-sugar spreads may not last that long). Spreads should be kept an eye out for any changes, such as yeasty or alcoholic odors, and should be thrown away if you notice them.
Store-bought spreads should also be refrigerated after being opened; refer to the packaging’s directions for proper disposal.
Is sugar healthier than cane syrup?
The type of sweetener you choose to use is a matter of preference because the body processes all sugars in the same way. The health benefits of cane syrup are identical to those of table sugar. The American Dietetic Association advises that you check your sugar intake and consume less sugar when possible, even though sugar improves food taste and is safe in moderation.
What serves as cane syrup’s replacement?
Use white sugar in its place if you forgot the cane syrup at the grocery store. Pure cane syrup is a syrup made from the juice of the sugar cane plant that is thick and amber in color.
What flavor does cane syrup have?
My husband and I visited New Orleans for the first time a few years ago. At the time, we were just two Brooklyn-based Yankees willing to suffer the humid heat in exchange for some fun, some new foods, and a stroll along the streets lined with magnolia trees. We snacked on beignets at Cafe du Monde, sampled as many hot sauces as we could find, and got wasted on Sazeracs and Abita beer while we were there. The Steen’s brand of cane syrup, which has been produced in Abbeville, Louisiana (150 miles west of New Orleans) since 1910, is one product, however, that we completely overlooked.
It’s also regrettable. The Creole and Cajun equivalent of maple syrup, the caramel-flavored, burnt gold syrup is a Louisiana favorite created from juice taken from raw sugar cane stalks and thickened by boiling. And Steen’s is one of the nation’s few still-running cane syrup mills, paying homage to Louisiana’s lengthy heritage as a producer of sugar cane.
Cane syrup has an unmistakably sweet, toasted, slightly bitter flavor. Cane syrup’s buttery flavor is rich without being overwhelming, in contrast to corn syrup, which can be one overpoweringly sugary note of flavor, and molasses, which can overrun some foods. You can use it in place of maple syrup on pancakes and waffles, baked beans, meat glazes, homemade wet nuts for sundae toppings, and other recipes that call for molasses and corn syrup. It can be baked into a typical gateau au sirop, a Cajun syrup cake, or stirred into a rum punch with Caribbean influences. Even though it can be challenging to get Steen’s up here in the heart of maple syrup country, you can always buy it online or create your own using our recipe.
For a classic New Orleans delicacy, drizzle Steen’s brand cane syrup over these tasty rice fritters.
Try adding handmade wet nuts to the top of your next sundae and replacing the corn syrup with cane syrup.
These grilled prawns are seasoned with cayenne and Worcestershire sauce as well as a light caramel flavor from cane syrup.
Nothing beats roasted tomatoes in the oven, particularly when they’ve been marinated in delicious maple or cane syrup.
These traditional New England beans are usually sweetened with maple syrup, but try substituting cane syrup for a delectably different flavor.
These sweet and flavorful meatballs from Steen’s recipe vault will be the talk of your upcoming cocktail party.
What degree do you cook sugar cane syrup at?
In the saucepan, combine all the ingredients and whisk until the sugar is completely saturated. Set the pan over high heat and secure the candy thermometer to the side. After this, stop stirring the sugar.
Dip the pastry brush into a bowl of water, then wipe down the edges of the sugar pan as it boils. By doing this, any sugar crystals on the pan’s surfaces that may otherwise cause the syrup to re-crystallize are broken down. You no longer need to brush the sides once the syrup has fully boiled. (If you don’t have a pastry brush, you may alternatively put a lid on the pan for two minutes right as the sugar starts to boil. Any crystals on the sides will be removed by the steam that is retained in the pan.)
The syrup should be boiled until it just barely reaches 240 degrees Fahrenheit (in other words, its better to be a few degrees under than a few degrees over). As soon as possible, turn off the heat, take the candy thermometer out, and carefully transfer the pan to a cooling rack or a cool area of the stove. The syrup should be left alone to cool completely for at least an hour.
Pour the cooled syrup carefully into fresh glass jars, cover with lids, and keep in the cabinet. Avoid too much shaking when storing them because this can cause the syrup to solidify. Although we’ve kept it for longer without affecting the syrup, it will keep for at least two months.
The syrup might be tricky to pour or measure because it has a tendency to be thicker than corn syrup. Remove the glass jar’s metal cover, then microwave the cane syrup in 30-second spurts on HIGH until it is pourable to make it a little more manageable. It normally seems to take between one and five minutes in total. As an alternative, you might reheat the syrup by submerging the jar in a pot of simmering water.
One more observation: The syrup may occasionally start to crystallize if it is reheated. Because of this, we’ve discovered that it’s preferable to keep the syrup in half-pint (1 cup) jars, as instructed by the majority of recipes. This prevents leftovers by allowing us to heat and utilize one portion at a time.