Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

syrups are solutions of sugar dissolved in water, or solutions of fruit juice and sugar. A knowledge of the properties of syrups at different concentrations and temperatures is basic to sugar boiling and confectionery, and they are also important in fruit preservation and in making soft drinks and cordials. Some substances which carry the name syrup, with qualification—golden syrup, glucose syrup, corn syrup—are products of the sugar and starch industries and are bought from refiners or specialist producers.