Steen’s pure cane syrup does double duty in savory and sweet dishes. Add it to a glaze for root vegetables and roasted meats (caned cured pheasant, anyone?), or mix it into desserts and malted milks. Drizzle over pancakes or ice cream for an extra kick of sugar.
Try a Steen’s family favorite and one of the earliest recipes on file: Take a French-style loaf of bread, cover in pure cane syrup, sprinkle with pecans and wrap in cheesecloth. Cook over an open fire and let cool until crispy. The result: a peanut brittle-style treat that’s easy to make during summer camping trips or the Christmas holidays.
The Steen Syrup Mill was founded by Charley Sidney Steen Sr. and Elizabeth Bernard Steen in 1910. They had a challenging first harvest when the sugar cane fields were hit by an early frost. But the family-run business – going on five generations – soon recovered and counts several employees who have now been with the company for more than 50 years. The recipe is the same as it was over a century ago. Every fall around mid-October, cane syrup season kicks off at the Steen Syrup Mill with the sound of a whistle. Leaves and dirt on the sugar cane are removed and burned to ash, which is used to fertilize the fields. The sugar cane is then ground up and the juice extracted before being boiled down to make pure cane syrup through an open kettle-style process. Specially made stainless steel pans hold boiling water on one end to force all the impurities into the cooler side, where the clarification process begins. Steen’s cane syrup is considered one of the few original remaining “pure” food products and was endorsed by Slow Food USA.
Made with the original 1910 Steen family recipe, which uses a traditional open kettle method, this pure cane syrup is produced every autumn in Abbeville, Louisiana. (more info)
16 oz (473 ml)
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