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I'm sure this topic has been touched on, but I just got some darker lookin cane syrup that has great smoky undertones. do I treat this the same as blackstrap or light molasses or altogether differently?

I vote blackstrap, just my 2 cents

Maybe treat it like D-120 or D-180 Belgien candy syurp?!?

I'm not sure what a darker cane syrup would be? But I vote ferment it up and see what you get. Shoot for a lower ABV wash add some nutrients and go for it.

cane syrup is boiled down cane juice ..can have unknown sugar content.so id say go by SG .then adjust from there.
as it is something like using molasses without the sugar removed.

Took it to 1.070 and pitched it the other night. I will let ya know how it goes

Most cane syrup cans have the sugar or calorie content on the can. And most I've seen are almost 2x white cane sugar. After it's mixed with water at ~140 degrees far, and cooled, the SG reads just fine.

So, if you'd use 1.8lbs of white cane sugar per gallon use .9lbs of cane syrup per gallon.

It's never worked out cheaper for me, but it does add some warm flavors!

Man, this stuff turned out great. Definitely not cost effective, but the syrup had been gifted to me by a sugar mill worker and I have no use for 3 gallons of cane syrup. Fermented out nice nd dry in about a week.