← BackHomemade Cane Molasses
Fresh sugarcane juice slowly simmers into a dark, glossy, molasses-like syrup with a rich, mellow sweetness.
2 h 30 min cookMedium16 servings
Ingredients
2 liters (about 8½ cups) fresh sugarcane juice
Tap an ingredient to explore it
Method
1
Strain the sugarcane juice through a fine-mesh sieve into a large, heavy-bottomed pot.
2
Bring it to a gentle boil over medium heat, then lower the heat so it simmers steadily.
3
Skim off foam and impurities as they rise, and stir occasionally, especially as the liquid thickens.
4
Continue simmering until the juice has reduced to about one-quarter of its original volume and is dark, glossy, and syrupy, about 2 to 2½ hours.
5
To check, let a spoonful cool; it should coat the spoon and pour slowly.
6
Remove from the heat before it becomes as thick as you want, since it thickens further as it cools.
7
Cool completely, transfer to a clean jar, and refrigerate.
8
This homemade cane syrup has a molasses-like flavor and texture; it is not the same as commercial molasses produced during sugar refining.