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
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