Cane syrup is the byproduct of evaporating we choose from the part of the sugarcane. this syrup is usually made up of boiling the juice of the sugar cane for several hours while skimming the surface to remove the juice. Skimming of the juice gives the cane syrup or better test and smoother texture. cane syrup is made by steering together water, cane sugar cream of tartar and A Pinch of salt In a saucepan. It is brought to a boil and then using the pastry brush, the sugar crystals are breast to the sides of the pan down. once the sugar boils up to 240 degree it is removed from the heat right away. This syrup can be stored in air tight glass jar and kept away.