This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.
Date honey – a thick dark brown, very sweet fruit syrup extracted from dates
Evaporated cane juice – The US Food and Drug Administration (FDA) defines evaporated cane juice as any sweetener derived from sugarcane syrup. The US FDA considers the term “evaporated cane juice” to be misleading because the term incorrectly suggests that it is a juice, when it is sugar syrup. Instead, the US FDA recommends using “sugar cane syrup” or “dried cane syrup” on food labels.
Falernum – a syrup liqueur from the Caribbean best known for its use in tropical drinks
Flavored syrup – typically consist of a simple syrup, that is sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them.
Fruit syrup – concentrated fruit juices used as sweeteners
Squash – a non-alcoholic concentrated syrup used in beverage making
Steen's cane syrup – a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles.
Sugar beet syrup – "The beet-root, when being boiled, yields a juice similar to syrup of sugar, which is beautiful to look at on account of its vermilion color" (1575). This was written by 16th-century scientist, Olivier de Serres, who discovered a process for preparing sugar syrup from the common red beet.
Sweet sorghum – Sweet sorghum has been widely cultivated in the U.S. since the 1850s for use in sweeteners, primarily in the form of sorghum syrup
Treacle – any uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.
Vincotto – In Salento – in the heel of Italy – Vincotto is produced from the slow reduction together of a blend of cooked grape must and of a wine that has started to spoil and sour attaining the consistency of dense non-alcoholic syrup. This tradition goes back to the times of the ancient Romans.
^Manrique, I.; A. Párraga; M. Hermann (2005). "Yacon syrup: Principles and processing"(PDF). Series: Conservación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003). 8B: 31p. Retrieved 2008-04-27.