Poirier's Cane Syrup

Old style, traditionally made, cane syrup that’s cooked the old-fashioned way . . . S-L-O-W-L-Y.  Charles Poirier’s great-great-grandfather, Anatol Poirier, Sr. started making cane syrup in St. Martinville, Louisiana. Charles’ father told him about it and how he made the cane syrup and Charles took it from there. 

Normally, it takes about 125 stalks of cane to produce 15 gallons of cane juice. After slowly simmering the juice for six to seven hours, the yield is only about 3 gallons of syrup. Mr. Poirier doesn’t add lime or salts (additives in some commercial syrup making) nor anything other that 100% pure cane juice.