Treac

Treac is a term that can refer to several different things, most commonly a type of dark, viscous syrup derived from sugar. This syrup is often produced as a byproduct of sugar refining and is distinct from molasses, though it shares some similarities. Treac is known for its rich, slightly bitter flavor and is widely used as a sweetener in baking, particularly in traditional British recipes like gingerbread, flapjacks, and parkin. Its sticky consistency makes it ideal for binding ingredients and adding a characteristic chewiness to baked goods.

In a broader, less common context, "treac" might also be used colloquially or in specific regional dialects to describe something sticky, thick, or slow-moving, similar to how one might describe treacle itself. This usage often carries a slightly negative connotation, implying a lack of progress or a cloying quality. However, the primary and most widely understood meaning of treac relates to the sugar-derived syrup. The production process involves boiling down sugar cane or sugar beet juice, with treac representing one of the later stages of this concentration process. Its distinctive color and flavor profile are a result of the complex sugars and trace minerals present.