Cane syrup is the by-product of evaporating the juice from parts of the sugar cane. This syrup is usually made by boiling the juice of the sugar cane for several hours while skimming the surface to remove the juice. Skimming off the juice gives the cane syrup a better taste and smoother texture.
Cane syrup can be used as a substitute for corn syrup, as both are invert sugars. Invert sugars help prevent re-crystallization of melted sugar in candy and other baked goods.
To make homemade cane syrup, stir together 2 cups water, 5 1/3 cups cane sugar, 1 teaspoon cream of tartar and a pinch of salt in a saucepan. Bring the sugar to a boil over high heat, making sure to attach a candy thermometer to the pan. Before the sugar comes to a boil, brush the sugar crystals on the sides of the pan down with a pastry brush moistened in water. Once the sugar boils, bring it up to 240 degrees Fahrenheit, and then remove it from the heat right away.
Let the syrup sit in the pan for at least an hour. To store the cane syrup, pour it into glass jars, seal the jars, and store them in the cupboard. To use the syrup in a recipe, first microwave it on high in 30-second intervals until it is easier to pour.