Sugar cane juice/syrup

[Troy]

Any favorites for making your favorite rum drinks?

I just ordered some made in Martinique. I look forward to trying it out. :D

[Billy Bob]

That`s one thing makes me wonder. The shops in Germany they offer hundreds of Rum, but only one Cane Syrup. What are the differences? At the moment I use La Mauny Syrup.

[Edward Hamilton]

Here's an introduction to sugar production, which I hope sheds some light on sugar and sugar cane syrup. In the US, there are a lot of bar syrups which are made from high fructose corn syrup.



Sugar (sucrose) is a natural carbohydrate, found in all fruits and vegetables. All green plants manufacture sugar, in various forms including sucrose and glucose, through photosynthesis, but sugar cane and sugar beet plants contain the most accessible stores of sucrose, the sugar we ferment to make alcohol. Distilled alcohol made from sugar cane is called rum while alcohol made from less accessible sources of sucrose such as grapes is known as wine or distilled to make brandy and cognac.

Almost every rum distiller will tell you about the quality of the sugar cane used to make their rum. In reality, most rum is made from imported molasses, the byproduct of the sugar making process. In order to appreciate the differences in rum, it’s helpful to understand how sugar and molasses are made.

After growing nine to twelve months in the tropical regions of the world and reaching a height of 10 to 20 feet, the mature hard, sweet grass stalks are harvested by machine or hand depending on the cost of labor and contain 12-14% sucrose.

First, the sugar cane stalks are washed then chopped into shreds by a series of rotating knives. Next, huge rollers press the juice out of the shredded pulp. In the production of rhum agricole, it is this freshly-squeezed sugar cane juice that is fermented and then distilled.

At distilleries that make rum from molasses, the molasses is purchased from either a local sugar mill or from a foreign supplier. In order to make sugar and molasses the cane is harvested and crushed in the same manner as above, though on a larger scale. Lime is added to the fresh juice then carbon dioxide is bubbled through the mixture to form calcium carbonate which is precipitated and then removed.

The clarified juice is concentrated by removing the water in vacuum pans which boil the juice at lower temperatures and protect the sugar from carmelization as the juice becomes a rich brown syrup.

As the last portion of water is removed under a carefully controlled vacuum seed grain (pulverized sugar) is fed into the vacuum pan and thick dark crystals grow and are then separated in centrifuges, large perforated baskets that yield golden raw sugar.

Raw sugar is approximately 96-98% sucrose and covered by a thin film of molasses, a dark thick syrup containing sugar, water, plant material, minerals, and other non-sugars. The composition of this molasses is dependent on the efficiency of the sugar manufacturing equipment, and the source of the fresh sugar cane.

To remove the molasses layer on the raw sugar, the sugar is dissolved and then separation is accomplished in centrifuges and carbon filtering to yield a water-white sugar syrup and thick dark molasses. From the water-white sugar syrup sugar crystals are formed in vacuum pans, centrifuged and dried before being separated according to size. Since the pure sugar crystals are naturally colorless, no bleaching or whitening is necessary.

Turbinado sugar is sugar that has been refined to a light tan color by washing in a centrifuge under sanitary conditions to remove the surface molasses but it has not been purified by carbon filtering.
Confectioners (powdered) sugar is made up of much finer particles than granulated sugar and contains about 3% corn starch (to prevent caking).
Brown sugar is sugar crystals in a specially prepared molasses syrup with controlled natural flavor and color components.
Petite Canne Sugar Cane Syrup is made by dissolving raw Martinique sugar cane sugar in hot water to make a saturated syrup retaining the flavor of the raw sugar. Every other sugar cane syrup available in the US is made from molasses or more refined sugar and has either a strong molasses flavor or lacks the flavor of raw sugar cane.

[Hank Koestner]

I was able to find this syrup online at internetwineandspirits.com. Since I am a big fan of the "Ti Punch", I use this syrup often. It has it's own flavor, but I dont think it it usually substituted for simple syrup in rum drinks because it may have an effect on the cocktail. I used it in a Mojito, and the flavor is slightly different than simple syrup. ( I liked it better). Of course with trial and error, some people might prefer it. Based on what Ed said, I imagine Le Mauny must be similar to Petite Canne.

[Edward Hamilton]

La Mauny, Trois Rivieres, St James and Clement all market syrups which are similar to the Petite Canne you found at internetwines.com (http://internetwines.com/). Depaz is also importing a syrup to the US which is much darker and has more of a molasses flavor.

One of the secrets of using real sugar cane syrup from Martinique is that you don't need, nor should you, use more than a little of this sweet, flavorful syrup.
(http://internetwines.com/)

[Hank Koestner]

I have taken your advice on that, ED. I use a 1/4 teaspoon in a Ti Punch. I used much less in the Mojito than the recipe called for symple syrup.

[Edward Hamilton]

Occasionally I have a mojito made with Neisson Rhum Agricole Blanc and sugar cane syrup from Martinique. The syrup dissolves much faster than sugar and adds a nice flavor, but at 100 proof, you have to be careful not to add too much rum.

[Milicent]

One thing I appreciate about this forum is the potential for new discoveries. I missed this topic originally, but was appreciative of the concise, succinct description of sugar(s) made from sugar cane.

I am also interested in trying one of the Martinique sugar cane syrups. I now have a reason to purchase sugar syrup rather than making my own. I will be interested to see how the two compare.

[Berbician]

As far as I'm aware, sugar cane syrup is made from sugar cane juice which is heated or boiled to remove some of the water. Simple syrup, on the other hand, is simply a solution of white (refined) sugar in water. Therefore, simple syrup can be made very easily at home, whereas cane syrup can only be made in a sugar factory.

I've tried making simple syrup from unrefined (golden caster) sugar, and the resulting syrup has a much richer flavour than syrup made from white sugar. However, cane syrup has an altogether different flavour which it is impossible to reproduce in a domestic kitchen.

[Tiare]

I have not yet been able to find any of those cane syrups from the Caribbean which I would really like to try, but maybe there are some site on internet which ships to Sweden..
The only syrup I have found here so far is Monin and its ok.
But I usually make my syrup with a dark brown sugar and a medium brown sugar imported from England that is available here, together with some Tahitian vanilla and it makes a nice syrup.
But I would like to try Petit canne and La Mauny.

[Hank Koestner]

In July, in my most recent trip to the Islands, I tried a few other syrups in my daily Ti Punches. There was one from Guadaloupe that was very good, and 2 others from Martinique that were good also. My favorite is still Petite Canne,
it is slightly less heavier, and the caramel/molasses taste is not as strong.

[angelsword]

I have not yet been able to find any of those cane syrups from the Caribbean which I would really like to try, but maybe there are some site on internet which ships to Sweden..
The only syrup I have found here so far is Monin and its ok.
But I usually make my syrup with a dark brown sugar and a medium brown sugar imported from England that is available here, together with some Tahitian vanilla and it makes a nice syrup.
But I would like to try Petit canne and La Mauny.

I am very partial to Mauritian sugars. Billington's is one packager.

[Rum Runner]

I too, have a penchant for Billingtons. Very Fine sugars indeed. Here on Island we have access to "Guarapo" which is cane juice, unfiltered and raw. Which we then simmer this down to a syrup which makes a very suitable sweetener to many drinks.

[bunnyhugs]

A few questions. . .

Is golden syrup (i.e. the stuff made by Chelsea, Lyle's, and so on) at all close to the cane syrup supposed to be used in a Ti Punch?

Will simply reducing sugar cane juice on the stove give you the correct syrup?

A year or two back I tried simply buying sugar cane juice. I was living in China at the time and sometimes you can buy it in plastic bottles from a guy who squeezes it out of the cane fresh for you. I reduced the sugar cane juice on the stove to produce a thick syrup and used that for my Ti Punches. It ended up as a light brown syrup with a nice warm flavor.

Recently I heard golden syrup is simply reduced sugar cane juice, like what I had made on the stove before. I've tried golden syrup in my Ti Punches. It has more depth of flavor than a straight simple syrup, but I'm not sure I'm getting the right taste. Also, it doesn't mix so well.

Any comments on the suitability of golden syrup in a Ti Punch?

[Tiare]

I've tried golden syrup in my Ti Punches. It has more depth of flavor than a straight simple syrup, but I'm not sure I'm getting the right taste.Also, it doesn't mix so well.

I cannot tell you how they compare as i haven`t tried the golden syrup, but now you have made me really curious to compare. I think i have sen it somewhere here,maybe in the English shop. If i find it i will make 2 ti punches and compare it with cane syrup.
The only cane juice sold here is a canned version with sugar in it from Thailand and i have never tried fresh cane juice so i don`t know the difference but it must be huge.
Would the golden syrup mix better if slightly heated? like you heat honey mix while making a Pearl Divers punch?

Here is a link to read about the pearl Divers punch:

http://www.kaiserpenguin.com/mxmo-orange-pearl-divers-punch/

Quote from another forum: Mahiki use it in alot of their drinks, they keep it in a fondue pot with a tea light under it to keep it liquid, popping it in the microwave for a couple of seconds before use would do the same thing.

[mammel]

Ed has given us a fabulous description of the process...

You mention how you get Turbinado sugar. How does this compare to/or what is the difference between turbinado and demerara and muscovado. On top of this i have seen something labelled as "Sucanat", what is this in comparison to the others? I have read what was on the bags, but it essentially gives the same verbage..so it is hard to tell the actual differences (if any).

Who would have thought sugar would be so complicated.

[Tiare]

Turbinado sugar, also known as turbinated sugar, is a type of sugar cane extract. It is made by steaming unrefined raw sugar. Turbinado sugar is similar in appearance to brown sugar but paler, and in general the two can be exchanged freely in recipes. A popular brand name is Sugar in the Raw.

Turbinado sugar may be confused with Sucanat; however, the two are fundamentally different. Turbinado sugar contains only a trace amount of its original molasses content, making it more or less like refined sugar except with a golden color and a hint of molasses flavor. Sucanat, on the other hand, retains its full molasses content and flavor, thus making it, as stated above, pure dried cane juice. Its grainy form also contrasts with the clear, crystalline form of Turbinado.

Demerara is used as the generic name of a type of specialty raw cane sugar often used in home baking and in sweetening coffee and tea. Demerara, sometimes spelled demerera, is normally brown in color—the natural color of cane sugar. It takes its name from the Demerara colony in Guyana, which was the original source of this type of sugar, but is produced today mainly in Mauritius.

Muscovado is a type of unrefined brown sugar with a strong molasses flavour.

Also known as "Barbados sugar" or "moist sugar," it is very dark brown, and slightly coarser and stickier than most brown sugars. Unlike most other brown sugars, which are made by adding molasses to refined white sugar, muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. This unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the Philippines, specially from the Oriental Negros Region of the VIsayas District from the 1800s until the late 1970s. It is commonly used in baking recipes and making whiskey.

[mammel]

Someone is working towards her Phd in sugarology!

I am glad you were able to define these better than the suppliers do. The labelling on these products is terrible. I appreciate your detailed response to my question, it was very helpful.

[Tiare]

I`m really glad if i can be of some help..

I`m really interested in sugar and from sugar comes our beloved rum..:D

[rumdog007]

Here in California, all of the different types of sugar which Tiare defined are available in the Ralphs chain (Krogers) under the Billington brand name. I have used all of them, exclusively, or in various combinations, in my many recipes of Pimento Dram. Thank you for the education! I can now better understand the different results which I have noticed in the final products.

[primate77]

Demerara is used as the generic name of a type of specialty raw cane sugar often used in home baking and in sweetening coffee and tea. Demerara, sometimes spelled demerera, is normally brown in color—the natural color of cane sugar. It takes its name from the Demerara colony in Guyana, which was the original source of this type of sugar, but is produced today mainly in Mauritius.


I recently purchased a bag of "Raw Cane Sugar from Malawi".
The label says it is a product of Malawi, and the ingredients simply says: Raw Cane Demerara Sugar.

Can this be paired with water, heated to make a quality syrup? Would it be considered a Cane Syrup, or simply a simple sugar syrup?

[Tiare]

Can this be paired with water, heated to make a quality syrup? Would it be considered a Cane Syrup, or simply a simple sugar syrup?

All sugar comes from the cane so any syrup from sugar can be called a cane syrup if i`m not wrong. But most of the time i`ve heard people call syrups made from brown sugars cane syrup.
A simple syrup is what you get when you use equal parts sugar and water 1:1(or two parts sugar and one part water 2:1 to get a thicker syrup). You dissolve the sugar in the heated water and let cool. Don`t boil.
Then you can make flavored syrups too by adding stuff to the sugar and water, for instance you can make cinnamon syrup by adding 2-3 slightly crushed cinnamon sticks which you discard after the syrup has cooled. Same way you make clove syrup with a handful of crushed cloves or you can make allspice syrup or vanilla syrup..

[Tiare]

I was reading about muscovado sugar and how both varietes, the light and the dark are similar to brown sugar, but instead of adding molasses to refined white sugar, as in the case of brown sugar, processors of Muscovado boil down cane-sugar juice to make the sugar.

Then i found this link about "traditional Cane syrup":

http://www.slowfoodusa.org/ark/cane_syrup.html