An affordable way to sweeten many dishes is to make a simple vegan cane sugar syrup. This recipe is super quick and works nicely on steel cut oats as well as other breakfast cereals, and more. You can store the syrup in the refrigerator and use it as needed for any and all recipes calling for sweetener.
Cooking Time: 10 minutes
Yields: 2 Cups of sweetener
2 Cups Vegan Cane Sugar
2 Cup Purified alkalized, antioxidant water
1 Teaspoon Vanilla
Directions: Heat your pan on medium low adding your 2 cups purified water. Once it starts to boil add your 2 cups of cane sugar addding slowly while stirring. Bring to a boil allowing sugar to form a thick syrupy consistency. Once boiled, stir and take off heat and allow to cool. I put my vegan cane syrup in a glass pyrex as well as a small jar for pouring making it easy to use for pancakes, waffles, french toast as well as other breakfast cereals, and other recipes. Anywhere sugar is called for this syrup can be put in place. Lasts all month and then we make it again. You can also cut the recipe in half using 1 cup of vegan cane sugar and 1 cup purified, alkalized, antioxidant water yielding one cup of syrup depending on how much you need or use. For smaller using households make a smaller batch as it is best when fresh. As it cools it will thicken. I am sure to stir it and or shake the bottle before use. Don’t be afraid of the protective topping it forms, when refrigerated (see pouring bottle below with separation) simply poke through it when serving and use the same way. You can discard the protective topping it forms or use it based on your likes and tast.
Uses: Hot or cold cereals, grain dishes, desserts, iced drinks and more. Anywhere that calls for a sweetener this simple vegan syrup can be used in place. When I run out of maple or agave I have this on hand and can substitute it right in. Great to have on hand.