Steen's Syrup Dip for Pig Ears or Croquinoles

Makes coating for 1 batch servings Prep: 5 m Cook: 15 m Total: 20 m Intermediate
Be the first to rate!
Ken’s recipe request asked: “My mother used to make croquinoles and a Steen’s syrup coating to dip them in. I know she cooked the syrup then let them set. They were gummy but good.” Ken also adds - “Very good and better if you add a little crushed pecan on each while still warm”.

Ingredients

Makes coating for 1 batch servings
  • 1 cup cane syrup (preferably Steen's)
  • 2 tbsp sweet cream
  • Batch of Pig Ears or Croquinoles (recipe on website)
  • Crushed pecans for topping (optional)

Step-by-Step Instructions

  1. In a medium size pot, bring syrup to a rolling boil over medium-high heat.
  2. Add the cream and cook to soft ball stage (235°-240°F on a candy thermometer), stirring frequently to prevent burning. This takes about 10-15 minutes.
  3. Pour a tablespoon of syrup over each croquinole or Oreilles de Cochon or dip them in the syrup.
  4. Optionally, add a little crushed pecan on each while still warm.

Common Problems and Solutions

Q: Why is my syrup crystallizing or getting grainy?

A: This happens if the syrup gets too hot or is stirred too vigorously. Keep the heat at medium after it boils, and stir gently but consistently. Once you add the cream, watch your thermometer carefully and remove from heat as soon as it hits 240°F.

Q: How do I know when it's at soft ball stage without a thermometer?

A: Drop a small amount of the hot syrup into a cup of cold water. If it forms a soft, pliable ball that flattens when you remove it from the water, it's ready. If it dissolves, keep cooking. If it forms a hard ball, you've gone too far.

Q: Can I reheat the syrup if it hardens before I'm done coating?

A: Yes, gently reheat it over low heat with a teaspoon of water to loosen it back to dipping consistency. Don't bring it back to a full boil or you'll overcook it.

Tips and Techniques

Work quickly once the syrup reaches soft ball stage - it starts to thicken as it cools. If coating multiple pastries, keep the pot over very low heat to maintain dipping consistency. Steen’s pure cane syrup is preferred for authentic flavor, but any pure cane syrup will work.

Ingredient Substitutions

  • Steen's cane syrup: Any pure cane syrup or dark corn syrup
  • sweet cream: half-and-half or evaporated milk

Equipment Needed

  • Medium heavy-bottomed pot
  • Candy thermometer
  • Long-handled spoon for stirring

Historical Context

Steen’s Syrup, made in Abbeville, Louisiana since 1910, is the gold standard for Cajun cooking and a pantry staple across Acadiana. This simple syrup coating transforms fried pastries into the gummy-sweet treats that Cajun families have enjoyed for generations.