List of syrups

Syrups

• Acetomel – a syrup made from honey and vinegar with a sweet and sour taste
• Agave syrup – a sweetener commercially produced from several species of agave
• Attar – a type of sweet syrup used in the preparation of Middle Eastern desserts
• Barley malt syrup – an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein
• Birch syrup – a savory mineral tasting syrup made from the sap of birch trees, and produced in much the same way as maple syrup
• Bludwine – flavored syrups that were used in soft drinks
• Brown rice syrup – derived by culturing cooked rice starch
• Chashni – the generic name in North Indian, Pakistani, Nepali and Afghan languages for a sugary syrup
• Cheong – a name for various sweetened foods in Korean cuisine the form of syrups, marmalades, and fruit preserves
• Cherry Smash – a fountain syrup made from cherry syrup along with a blend of other fruit flavors which soda jerks mixed with carbonated water and phosphate.
• Chocolate syrup
• Cider syrup – is also known as apple molasses which is a kind of fruity syrup
• Corn syrup – made from the starch of corn and contains varying amounts of maltose and higher oligosaccharides, depending on the grade
• Date honey – a thick dark brown, very sweet fruit syrup extracted from dates
• Evaporated cane juice – The US Food and Drug Administration 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, with naturally occurring or artificial flavorings also dissolved in them.
• Fruit syrup – concentrated fruit juices used as sweeteners
• Glucose syrup – also known as confectioner's glucose, is a syrup made from the hydrolysis of starch
• Golden syrup – or light treacle, is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.
• Grape syrup – a condiment made with concentrated grape juice
• Grenadine – a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color.
• Honey syrup – made by stirring a heated mixture of honey and water until the honey dissolves.
• Inverted sugar syrup – is an edible mixture of two simple sugars – glucose and fructose – that is made by heating sucrose with water.
• Kuromitsu – a Japanese sugar syrup, literally "black honey", it is similar to molasses, but thinner and milder
• Maple syrup – usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.
• Molasses - a thick, sweet syrup made from boiling sugar cane.
• Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water
• Palm syrup – an edible sweet syrup produced from the sap of a number of palms, it is produced in the Canary Islands and coastal regions of South America.
• Pekmez – a molasses-like syrup obtained after condensing juices of fruit must, especially grape
• Rose syrup – made from rose water with added sugar
• 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". 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
• Syrup of Maidenhair – a syrup made from adiantum
• 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.
• Yacón syrup – a sweetening agent extracted from the tuberous roots of the yacón plant indigenous to the Andes mountains.
• Yeot – a variety of hangwa, Korean traditional confectionery, it can be made in either liquid or solid form, as a syrup, taffy, or candy.

  Syrup brands

• Aunt Jemima – An American brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company.
• Bosco Chocolate Syrup - A brand of chocolate syrup sold in the United States and Europe.
• Fox's U-bet chocolate syrup - An American brand of commercial chocolate syrup.
• Log Cabin syrup - An American brand of pre-packaged syrups owned by Pinnacle Foods.
• Mrs. Butterworth's – An American brand of syrups and pancake mixes.
• Amoretti – American brand currently with 150 flavors.
• DaVinci – Irish brand currently with 46 flavors.
• Monin – French brand currently with 123 flavors.
• Small Hands Food American brand currently with 8 flavors.
• Sonoma Syrup Co. - American brand currently with 16 flavors.
• Torani – Italian/American brand currently with 150 flavors.
• Tate & Lyle – UK brand - distributed world-wide.
• Vermont Maid - A current American brand of syrup created in 1919.