The flavor of cane syrup falls somewhere between molasses and caramel, and is a staple in many a southerner’s pantry.  It is delightful when used in baked goods, or drizzled over pancakes, but it’s heavenly when combined with butter, especially if it’s spread on a warm biscuit.

1 stick unsalted butter, softened to room temperature

2 Tbsp cane syrup

1/8 tsp kosher salt

Whisk the ingredients together to combine.  Serve immediately, or store it in the refrigerator for up to a week.

Makes roughly 1/2 cup