syrup

In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) 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. Culinary syrup There are a range of syrups used in food production, including: Agave syrup, made from agave stem Cane syrup, made from sugar canes Chocolate syrup Corn syrup Glucose syrup Golden syrup, a by-product of refining crystallized sugar High fructose corn syrup, widely used in the US Maple syrup Table syrup Common syrups