How to cook syrups
Information for syrups in our free cooking ingredients collection.
Syrups
Sugar also comes in syrups, thick, viscous, sweet liquids that have various tastes and uses. The most common types include the following:
Cane syrup - Thick and extremely sweet, cane syrup is made from sugar cane. It is a common ingredient in Caribbean and Creole recipes.
Grain syrups - Sweet syrups can be made from several grains: barley, wheat, corn, or rice. They are not as sweet as sugar but are commonly used in food manufacturing because they do not readily form crystals. Corn syrup is perhaps the most widely used grain syrup. It is made by processing corn starch and is available in light and dark forms. Malt syrup, made from evaporated corn mash and sprouted barley, is another common grain syrup. It has a strong flavor and is used in bread making.
Golden syrup - Popular in England, golden syrup is similar in consistency to corn syrup and has a golden color. It is made from sugar cane juice and has a toasted flavor. It is also known as light treacle.
Maple syrup - The best known of all syrups, maple syrup is made by boiling the sap of certain species of maple trees (Acer saccharum) found mainly in Quebec, New York, and Vermont. This clear, subtly flavored syrup is sweeter than sugar and has a distinctive flavor.
Molasses - Molasses, a dark viscous syrup, is a by-product of the sugar-making process and is generally used for flavoring foods or as a glaze. It is poured over foods as a condiment in some regions of the United States. Light molasses is produced during the first stages of the sugar-extraction process. Dark molasses is made during the second stage and is referred to as unsulfured molasses. Blackstrap molasses, made during the final stage of sugar production, is darkly colored and has an intense flavor.
Black treacle - Black treacle is a thick, black, and sticky syrup. It is very similar to molasses and is a by-product of the sugar-production process. Black treacle is sweeter than molasses. A lightercolored and lighter-flavored form is also available. Both are more common in England.
Palm syrup - This dark, thick, and intensely flavored syrup is made from palms. It is an ingredient in some Asian recipes and usually is sold only at specialty markets.
How to cook syrups
Most grain syrups are used commercially. In contrast, maple syrup is typically used at home. Pure maple syrup is found in supermarkets. However, pancake syrups commonly contain either a small portion of maple syrup or maple flavoring that is then mixed with a grain syrup. Many types of syrups are used to make candy. Keep in mind that syrups high in sugar have a higher boiling point than water.
Serving suggestions
Maple syrup is typically used as a topping for waffles and pancakes. Numerous types of syrups can be used as glazes for meats (ham, in particular, and also poultry or fish) or on top of vegetables, such as carrots. Molasses also makes an excellent glaze. Sugar syrups make an excellent glaze for pound cakes and bundt cakes.
- Chocolate
- Fruits
- Acerolas
- Apples
- Apricots
- Avocados
- Bananas
- Berries
- Blackberries
- Blueberries
- Cranberries
- Currants
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