Commercial Syrups

Syrups available from supermarkets such as molasses, maple syrup, golden syrup and others, may have characteristic flavors but are basically all sugar in liquid form. All are popular as toppings for dishes such as pancakes or oatmeal, with the exception of molasses, which is too strong and bitter. Syrups are also popular in icings and desserts. The mild varieties—golden and corn syrup—can usually be substituted for one another.

Molasses is the syrup left after sugar has been crystallized from cane sap. “First” or light molasses is the sweetest and most refined, “second” molasses is less so. “Final” or “blackstrap” molasses (in Britain, black treacle) is very heavy and dark, with a harsh flavor. “Premium” table molasses is made by blending cane syrup with “first” molasses. Molasses lends a strong characteristic taste to food and is used most typically in cookies, gingerbread, spicy fruit cakes and some candies; it also features in barbecue sauces and Boston baked beans and some Asian savory preparations.