Syrup

simple syrupsugar syrupsyrupsgomme syrupgum syrupliquid sugarSirupDemerara syrupflavored syrupgomme
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.wikipedia
480 Related Articles

Viscosity

viscouskinematic viscositydynamic viscosity
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.

Cooking

cookerycookcooked
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups.

Maple syrup

maplemaple sapmaple sugaring
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.

Molasses

blackstrap molassesblack treaclebarrel molasses
Its consistency is similar to that of molasses.
Most of these alternative syrups have milder flavors.

Corn syrup

Karo syrupKaroglucose
Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.
Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.

Glucose syrup

starch sugar
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch.

Flavored syrup

Flavoured syrups
Flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process.
Flavored syrups typically consist of a simple syrup, that is sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them.

Sugar

sugarssugar tradesugar cube
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Agave syrup

Agave nectaragave
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.
In a 100 gram (ml) reference amount, blue-agave syrup supplies 310 calories (78 calories per tablespoon) and is a moderate source of vitamin C and several B vitamins (table).

Iced coffee

icedBlended coffeeEiskaffee
It is also commonly used as a sweetener for iced coffee in Japan.
Alternatively, syrup (sugar pre-dissolved in water) may be used, particularly gum syrup.

List of syrups

In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Reduction (cooking)

reductionreducedreducing
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.

Gum arabic

acacia gumArabic gumgum
Like bar syrups, it is a 2:1 sugar and water mixture, but has an added ingredient of gum arabic.
Still, it remains an important ingredient in soft drink syrup and "hard" gummy candies such as gumdrops, marshmallows, and M&M's chocolate candies.

Squash (drink)

cordialsquashcordials
Squash (sometimes known as cordial in British English, and diluting juice in Scottish English ) is a non-alcoholic concentrated syrup used in beverage making.

Sweet sorghum

sorghum syrupsorghumsorghum molasses
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.
Sweet sorghum thrives better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production.

Sugarcane

sugar canesugarsugar-cane
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, maple sap or agave nectar.

R. Torre & Company, Inc.

ToraniRinaldo and Ezilda Torre
R. Torre & Company, Inc., maker of Torani, is a San Francisco-based family-owned company that produces flavoring syrups, sauces and blended drink bases.

Meringue

Sharbat

sherbetsherbetsşerbet
In the medieval Middle East, a variety of fruit-flavoured soft drinks were widely drunk, such as sharbat, and were often sweetened with ingredients such as sugar, syrup and honey.

Solution

solutesolutessolutions
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Crystal

crystallinecrystalscrystalline solid
In cooking, a syrup or sirup (from شراب; sharāb, beverage, wine and sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.

Hydrogen bond

hydrogen bondinghydrogen bondshydrogen-bonding
The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Hydroxy group

hydroxylhydroxyl grouphydroxy
The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Corn starch

cornstarchcornflourcorn flour
Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.