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See what all the fuss is about...
SYRUP AND MOLASSES
Making syrup is a careful process. It begins with selecting and growing the best cane. And it ends with knowing how to manage the cooking process. The Todds have perfected the art of knowing exactly when to skim the cane juice of chlorophyll and impurities and exactly when to "take it up" (dip it out of the hot kettle). Ribbon Cane Syrup is taken up at exactly 224 degrees, while Molasses is cooked to 232 degrees. Our blended Pancake & Waffle syrup contains a healthy corn syrup (not high fructose corn syrup) and a butter/caramel flavoring.
JAMS, JELLIES AND PRESERVES
Mema Todd was a master cook and canner and believed in teaching this art to her children. Dewey Todd (6th generation) has worked to perfect several of her jelly and jam recipes, including concord grape jelly, scuppernong jelly, muscadine jelly, and many others.
SAUCES, RELISH AND PICKLES
The Todds have perfected a delicious relish made from our organically grown yellow squash. It is featured on the Newnan, Georgia-based restaurant, The Half Shell's, best-selling hot dog, called the L. A. Dog. We also put up a delicious "tangy and sweet" barbecue sauce made with real molasses. Soon we will be bottling "Big Dew Sauce" which is featured on our Big Dew Burger and Porky Pig Wrap!
OLD-FASHIONED CANDIES AND PECANS
We carry dozens of old fashioned peanut and pecan candies, such as chocolate dipped peanuts, sugar free raisins and almonds, fried peanuts, Amish chocolates and peanut brittle.
SPECIALTY PRODUCTS FROM EMU MIRACLE AND J.R. WATKINS
We want an experience at Todd Syrup Farm to be like "stepping back in time". That's why we decided to open our old fashioned General Store and Cafe. We sell products like old fashioned jams, jellies, sauces, dressings and syrups. Our emu products are manufactured right here in Headland, Alabama and include oils, therapeudic creams, lip balm, foot rub, shampoo, soap, etc. We sell these products in our store, but if you would like something shipped, please call our store at 334-693-2004 or email us at .