Here is a one-of-a-kind product from America's heartland that has captured the attention of chefs nationwide. While its recipe maybe over 150 years old, the taste is timeless: a sweet, yet smoky sensation full of vibrant possibilities. Julia Child loved the syrup in her recipe for Ribs. Wolfgang Puck uses it in his restaurants, and many other chefs are finding innovative uses for this incredible syrup, from salad dressings and marinades to cocktails and desserts. Of course, it is heavenly over pancakes and waffles.