My mom is Canadian. So I grew up with Maple syrup — over pancakes, on oatmeal, poured over snow and in sugar candy. South Louisianans have cane syrup.
I was first introduced to cane syrup by one of my students. Her family makes cane syrup the old fashioned way . . . cutting it by hand, grinding it, boiling it down and bottling it in small batches in Gray.
She also taught me about how Cajuns use cane syrup in everything from pecan pie, to cakes and cookies and even savory dishes — anything that needs a little sweet. And theirs, Baudoin Creations' Sweet Memories Old-Fashioned Cane Syrup, is super smooth and light . . . and local and lacking the chemicals of mass production.
The Thibodaux-based Donner-Peltier Distillers uses Sweet Memories in their products and you can find it in drinks at several New Orleans' restaurants and bars. Or you can buy your own at the Laurel Valley Plantation Store.
I personally just like it over biscuits . . . like my mother-in-law taught me . . . like she learned from her French grandfather from Port Allen. She said she'll crave biscuits with cane syrup, just like he would always eat — I think it's the taste . . . but mostly I think it's a way to connect to someone she loves that is long gone.