syrups

Syrup is a viscous liquid composed mainly of a sugar solution, usually sugar dissolved in water, sometimes with flavors, colors, or acids. Syrups are used to sweeten foods and beverages, provide moisture, and act as base ingredients in desserts and confections. They can vary in sugar concentration and viscosity.

Common varieties include simple syrup, which is dissolving equal parts sugar and water; rich syrup, with a higher sugar-to-water ratio; and invert sugar syrups, produced by hydrolyzing sucrose into glucose and fructose, which resist crystallization and behave differently in baking. Corn syrups are glucose-rich syrups derived from starch, and high-fructose corn syrup is a sweeter variant. Maple syrup is a natural product obtained from sap of maple trees, while fruit syrups are flavored syrups made from fruit juice or puree. There are also flavored or coffee syrups used to color and flavor beverages and desserts.

Production generally involves heating sugar in water to dissolve and, if desired, evaporating to reach the target thickness. Additional ingredients such as acids, aromas, or enzymes may be added to influence flavor, texture, or sweetness profile. Proper filtering and sanitary handling are important to prevent spoilage.

Uses include sweetening beverages, toppings for pancakes or desserts, ingredients in baking and confectionery, and bases for sauces. Preservation is aided by the high sugar content, though many syrups (especially maple and fruit syrups) should be refrigerated after opening and have limited shelf life.