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What is Syrup?

What is syrup? How many kinds are out there? What is the best type for what you need? When “syrup” ingredient comes up in a recipe, many people picture the Maple kind that is poured over hot buttery pancakes. That is only one kind, because syrup can be made at home and nowadays, you can see different ready to use flavoured ones used at bars. Used in baking, food toppings, cocktails, or coffee, syrup is versatile. Here are 6 most common syrups and their difference.

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Most common syrups and differences:

•  Honey – Naturally occurring from beehives, flavor varies from flower source. If not stored properly, it would take on a fermented bitter taste. 

•  Maple Syrup – boiled down the sap of the maple tree, the authentic syrup is more viscous and valuable than regular sugar syrup. This syrup is often paired with Canadian themed food. 

•  Simple Syrup – The most common syrup used in bars and restaurants. It’s made up of boiling down water and table sugar to a thick consistency when cooled. 



 

 

 


•  Corn Syrup - Made from corn starch, is in every single household and restaurants where sweeteners are concerned. It’s in commercially made foods and has a long shelf life. 

• Molasses – A by-product of cane sugar refinery after crystals are removed, it’s dark and gives baked goods their signature savory flavor. It is also used in spicing up rum drinks. 

•  Chocolate Syrup – A corn syrup + Coco powder combo must have used on desserts. Like Chocolate syrup, flavored syrups come in hundreds of variations and used to preference. These are the kinds most scenes at the bartender station.

•  Fruit syrups or fruit molasses - are concentrated fruit juices used as sweeteners. Which can pour it over yogurt, ice cream or cottage cheese? Or mix into hot cereal, like oatmeal or cream of wheat.


 

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•  Fruit syrups or fruit molasses - are concentrated fruit juices used as sweeteners. Which can pour it over yogurt, ice cream or cottage cheese? Or mix into hot cereal, like oatmeal or cream of wheat.