Steen's 100% Pure Cane Syrup 16fl. Oz (Pack of 1) - Louisiana's Trusted Brand for Over 100 Years - No Preservatives - Pure & Natural - Open Kettle

I love Steen's 100% Pure Cane Syrup! Can't say enough good things about it! I buy it in the 16 oz bottle and buy a half dozen at a time, cause the grocery stores out West (U.S.) aren't carrying it yet and it's the same size as dark Karo syrup bottle, so it's easy to substitute it straight across in my pecan pie instead of GMO Dark Karo Syrup! In the past I have always made my Pecan Pie with dark Karo Syrup, but we went non-GMO about a year ago, and I've had to change some things. I had been looking for a substitute for the dark Karo Syrup after I called Karo and was told that they were not going to be making a non-GMO version. I decided to try Steen's 100% Cane Syrup and substituted it straight across in my recipe. Biggest surprise was that it tasted so-o much better than the dark Karo, that we won't likely go back even if Karo does make a non-GMO version! Incidentally, the recipe I use is on the bottle of dark Karo Syrup, except that the original recipe had a little salt in the filling, which I still include, because it cuts the sweetness of the filling a little and compliments the toasted pecans on top. I always double the recipe and make two pies, so you don't have to measure the Steen's cane syrup--just use the entire bottle! The changes I made to create a "non-GMO Southern Pecan Pie" that everyone loves are in parenthesis: "DeLuxe Pecan Pie" 1 unbaked 9-inch pastry shell (I make homemade--easy recipe below.) 3 eggs (organic and cage free - Costco, Sprouts, Harmon's, etc.) 1 c. Karo dark corn syrup (Use Steen's 100% Pure Cane Syrup instead. Ordered it here on Amazon. It's better than the dark Karo and it's non-GMO.) 1 c. sugar (Use non-GMO cane sugar.) 2 T. margarine, melted (Use organic and/or non RBST butter instead--Kirkland or Organic Valley brands.) 1 t. vanilla (real) 1/8 t. salt 1 c. pecans (sliced by hand to medium thin thickness--around 1/8" to 3/16" wide) Beat eggs slightly. Mix in next 5 ingredients, then 1/2 c. sliced nuts. Pour into unbaked shell. Sprinkle remaining 1/2 c. nuts over top of filling. Cover edge of pie crust with pie crust shield (see below). Bake in 400 degree oven for 15 minutes. Set oven temperature control at 350 degrees and continue baking for 30 to 35 minutes. (Filling should be slightly less set in center than around edge.) Pie Crust (non-GMO Oil Pastry) 1 & 1/2 times this recipe for two 9 inch pie crusts. 2 c. all-purpose flour 1 t. salt (Use 3/4 t. salt instead) 1/2 c. salad oil (Use "Extra Light Olive Oil" instead. I like "Carapelli's" (Walmart). 5 T. cold water Sift together flour and salt. Pour salad oil and cold water into measuring cup (do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each dough ball between two 12-inch square of waxed paper. (First dampen the table slightly, so paper won't slip.) When dough is rolled in circle to edges of paper, it will be the right thickness for the crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Gently press pastry to fit pie plate; seal any tears. Cut pastry about 1 inch beyond edge of pie plat. Roll pastry under like pizza edge, except smaller roll, to make a double thickness edge. Press dough in with right index finger against index finger and thumb of left hand to form the fluted edge. This recipe makes enough pastry for one 8 or 9 inch double crust pie. I use "Good Cook" pie shields over edges during entire baking time to prevent over browned edges, but you can also fold a 10 - 12 inch square of aluminum foil into quarters and cut out 2 inch wide circle of aluminum foil and bend it to arch over pie crust edge (shiny side out) during the entire baking time too and accomplish the same thing. Enjoy! This is the best recipe for "Pecan Pie" that I have ever tried, and believe me I've tried a lot of them! Let me know here if you try it and like it! P.S. Good packaging too! None of the bottles were broken upon arrival.

It's getting very hard to find pure cane syrup in the grocery stores these days. I guess it's out with the old, in with the new. Although sort of pricey, Steen's is the best cane syrup I've ever tasted. I will order again!

This all natural cane syrup is phenomenal! The taste is simply amazing!! This is my second order; I try to use it sparingly, however the flavor of this pure cane syrup when paired with warm buttermilk biscuits (a childhood tradition using another brand cane syrup) makes sparingly a challenge! Unlike the brand used by my parents, this cane syrup has the perfect viscosity and is sweeter than what was served during my former years. Hoping this brand will continue to be around for many years to come!

Delicious!

I was looking for cane syrup to make cocktails with, especially Ti Punches. This is perfect for that! It’s the cocktail that everyone asks me to make when they come over.

It’s comparable to molasses and is NOT like Lyle’s cane juice syrup. It’s sweet and rich. The value is lower because the price is high for the flavor and application. For the price I expected a better flavor but if you’re looking for a molasses flavor with a higher price then you’re in luck.

Tastes like home...

Love this product, takes me back to my childhood. You can’t hardly find any real cane syrup anymore.

Es excelente, producto natural que va bien con todas tus recetas.