All I can say is yummy! I have used this syrup so far in my Baked Oatmeal, to sweeten my tea and as syrup on our waffles. It is very tasty and has a deep rich flavor. I even used it instead of vanilla. Our next trial of the syrup will be on Thanksgiving in our pecan pie. In the South, it is a common practice to use Steen's syrup in place of corn syrup in pecan pie.
I have made my own golden syrup out of cane sugar, but it took forever to reduce it down into a syrup. It was also really good, but Steen's is reduced from 100% cane juice which is less processed than cane sugar.
When I eat something with corn syrup in it, I always end up with a stuffy nose, so I avoid it whenever possible and usually I will make my own light sugar syrup to get the same results in recipes. Thanks, Martha Stewart, for teaching me this method to avoid corn syrup.
Mrs. Smith
