Once the foam is gone, turn the heat down. This isn’t a race; it’s a meditation on heat transfer. You’ll simmer the juice for hours, watching it darken from swamp green to amber to a deep, caramelly brown. Stir occasionally, but not too much—you’re not making risotto. You’re coaxing water out of sugar.
Now, the jokes: your kitchen will smell like a cotton candy factory that caught on fire, then made up with a caramel shop. It’s divine. Also, the steam will coat every surface in a fine, invisible layer of stickiness. You will find sticky counters tomorrow. And on your cat. It’s a baptism by syrup.
Making Cane Syrup From Sugarcane – DDVLNE
