Cane syrup is a dark, pouring syrup made by boiling down whole sugarcane juice until it concentrates into a thick, glossy, burnt-gold syrup. Unlike molasses, nothing is removed — no sugar crystals are spun out — so it keeps all of the cane's sweetness alongside a rich, faintly bitter, rum-and-caramel depth. It sits a step darker than golden syrup and a step sweeter than molasses, and is the defining sweetener of Cajun and Creole Louisiana, where the brand Steen's has been the archetype since 1910.