Cooking with sugar syrup: a Guide

Consider cooking with syrup if you want to avoid using regular sugar in your recipe. Some of these syrups are natural and the could play an important role in cooking sweet dishes or baking. We will look at the 5 essential syrups:

Syrups

Syrup is a by-product of the refining of sugar and it is from concentrated liquid white sugar. Another variant is the dark syrup which is obviously less refined, darker in color and has a stronger taste.

Syrup is readily available in supermarkets. You may need to look at a little harder for dark syrup, perhaps will be one of the major supermarkets.

Some eat syrups that spread on toast or tea cakes. But generally it in baking or in sweet dishes.

Here are some examples of syrups in sweets and desserts:

Treacle Tarts: mix syrup and lemon juice with tracks to fill. Flapjacks: mixing the syrup with the uplifted oats for a chewy texture. Sponge Pudding: syrup gives sponge pudding it is taste and color.

A comment on storage: keeps for up to one year and also if you notice that it begins to Crystallize, it is still useful.

Corn syrup

Maize is derived from corn. It is not as flavorfull as syrups, and it is a little thinner but (especially in the United States) can be used just like syrup.

It is commonly used over pancakes instead of the expensive maple syrup.

Maple Syrup

Maple syrup comes from certain Maple tree sap, especially in Canada, and it reduces by boiling until it becomes a pale, thin syrup.

The process is quite involved and pure maple syrup can be quite expensive. For those who have tasted it, however, do nothing else! Especially on pancakes.

You can get cheaper varieties contain less percentage of pure maple syrup. It's always good to check on the label. If it seems cheap, it is probably not 100% maple syrup.

Apart from using it on waffles and pancakes, some want to Pour it over ice cream or sponge puddings.

Molasses

Molasses is heavy, thick and dark, rich in iron and vitamins and therefore very good for you! It is a natural syrup from sugar cane juice.

Molasses has a natural acidity and of the reasons some recommend with bicarbonate of soda (half a Teaspoon to 8 oz molasses) in order to counteract the acidity.

It can be used in fruit cakes, and it is especially good in the gingerbreads.

You can save it for about a year and it is generally easy to find in most supermarkets.

Black syrup

Black syrup derived from refining of sugar and it is a product that has been done. If you prefer a slightly sweeter taste in your baking or sweet dishes, use black syrup instead of molasses. It is not as bitter and thick as molasses.

Well, that's round of the five most common uses of syrup. Experiment the next time you start baking or preparing a sweet dish and instead to reach for sugar, see how you can start cooking with syrup.

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