Cane syrup is a pale golden liquid sweetener. It is produced by boiling down sugarcane juice until concentrated, stopping shy of crystallizing and extracting the sugar. This is similar to the process used to make maple syrup.
Cane syrup is light golden with a slight caramelized flavor. Unusually thick and dark cane syrup may be sold as molasses—however, cane syrup is usually sweeter than true molasses, since molasses is a later byproduct in the sugar extraction process.
Cane syrup may be used as a sweetener in beverages, cooking, and baking. It can replace maple syrup for use as a breakfast topping. Light treacle, corn syrup, and golden syrup are common substitutions, though they all have slightly different characteristics.