This is alist of notable syrups. Incooking, asyrup is acondiment that is a thick,viscous liquid consisting primarily of asolution ofsugar in water, containing a large amount of dissolved sugars but showing little tendency to depositcrystals. Its consistency is similar to that ofmolasses. The viscosity arises from thehydrogen bonds between the dissolved sugar, which has manyhydroxyl (OH) groups, and thewater.

• Acetomel – a syrup made fromhoney andvinegar with a sweet and sour taste
• Agave syrup – asweetener commercially produced from several species ofagave
• Attar – a type of sweet syrup used in the preparation of Middle Eastern desserts
• Barley malt syrup – anunrefined sweetener processed by extraction fromsprouted, i.e.,malted,barley, containing approximately 65 percentmaltose, 30 percent complexcarbohydrate, 3% protein
• Birch syrup – a savory mineral-tasting syrup made from thesap ofbirchtrees and produced in much the same way as maple syrup
• Bludwine – brand of flavored syrups that were used insoft drinks
• Brown rice syrup – derived by culturing cooked rice starch
• Cane syrup – made from stalks ofsugarcane
• 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 in 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 whichsoda jerks mixed withcarbonated water and phosphate.^[1]
• Chocolate syrup
• Cider syrup – is also known as apple molasses, a kind of fruit syrup
• Cocopandan syrup – made fromcoconut syrup andpandan juice
• Corn syrup – made from thestarch of corn (calledmaize in some countries) and contains varying amounts ofmaltose and higheroligosaccharides, depending on the grade
• High-fructose corn syrup
• High-maltose corn syrup
• Date honey – a thick dark brown, very sweet, fruit syrup extracted fromdates
• Evaporated cane juice – the USFood 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.^[2][3]
• Falernum – a syrup liqueur from theCaribbean, best known for its use in tropical drinks
• Flavored syrup – typically consists of a simple syrup (sugar fully mixed with water while heated), with naturally occurring or artificial flavorings also dissolved in the syrup.^[4]
• Fruit syrup – concentrated fruit juices used as sweeteners
• Glucose syrup – also known as confectioner's glucose, made from thehydrolysis ofstarch
• Golden syrup – or light treacle (also known as "Refiner's Syrup"), is a thick amber-colored form ofinverted sugar syrup made in the process of refiningsugar cane orsugar beet juice into sugar, or by treatment of a sugar solution with acid.
• Gomme syrup, or gum syrup – sugar syrup thickened withgum arabic,^[5] but some recipes are plain sugar syrup with no gum^[6]
• 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.
• Inverted sugar syrup – (also called invert syrup) is an edible mixture of twosimple sugars –glucose andfructose – that is made by heatingsucrose (table sugar) with water and acid.^[7]
• Kuromitsu – a Japanese sugar syrup, literally "black honey", it is similar to molasses, but thinner and milder
• Syrup of Maidenhair – a syrup made fromadiantum (maidenhair fern)^{[citation needed]}
• Maple syrup – usually made from thexylemsap ofsugar maple,red maple, orblack maple trees, although it can also be made from othermaple species.
• Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made fromrice andmalt.^[8]
• Molasses – a thick, sweet syrup made from boiling sugar cane.
• Orgeat syrup – a sweet syrup made from almonds, sugar, androse water ororange flower water
• Oleo saccharum – A syrup made from the oil ofcitrus peels.
• Palm syrup – an edible sweet syrup produced from thesap of a number ofpalms, it is produced in theCanary Islands and coastal regions ofSouth America.
• Rose syrup – made fromrose water with added sugar
• Squash – a non-alcoholic concentrated syrup used in beverage making
• 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"^[9] (1575).^[10] This was written by 16th-century scientist,Olivier de Serres, who discovered a process for preparing sugar syrup from the commonred beet.
• Sweet sorghum – Sweetsorghum 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 ofsugar.^[11][12] The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, ormolasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.^[13]
• Vincotto – inSalento, 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 thetuberous roots of theyacón plant (Smallanthus sonchifolius) indigenous to theAndes mountains.^[14]
• Yeot – a variety ofhangwa,Korean traditionalconfectionery, it can be made in either liquid or solid form, as a syrup,taffy, orcandy.

• ALAGA Syrup - American brand of cane syrup that has been produced, bottled, and packaged in Montgomery, Alabama, since 1906.^[15][16]
• Amoretti^[17] – American brand with around 100 flavors as of 2020^[update].^[18]
• Aunt Jemima, rebranded to "Pearl Milling Company"^[19] – an American brand of pancake mix, syrup, and other breakfast foods owned by the Quaker Oats Company.
• Bosco Chocolate Syrup – a brand ofchocolate syrup sold in the United States and Europe.
• DaVinci – American brand^[20] with 40 flavors (as of 2022).^[21] A brand ofKerry Group.^[22]
• Fox's U-bet chocolate syrup – an American brand of commercialchocolate syrup.
• Golden Eagle syrup, American brand of syrup made from corn syrup,cane sugar, molasses, and honey^[23]
• The Hershey Company^[17]
• Karo^[24] – brand owned by ACH Food Companies, Inc.^[25] (subsidiary ofAssociated British Foods)
• Liber & Co. – American brand founded in 2011 with 14 flavors as of 2020^[update].^[26]
• Log Cabin syrup – an American brand of pre-packagedsyrups owned byPinnacle Foods.
• Mrs. Butterworth's – an American brand of syrups and pancake mixes.
• William Fox – British brand currently^[when?] with 68 flavors.^[27]
• Monin – French brand currently^[when?] with 123 flavors.^[28]
• Nesquik chocolate syrup for flavored milk – introduced in 1981.
• Small Hands Food American brand currently^[when?] with 8 flavors.^[29]
• Sonoma Syrup Co.^[17] – American brand currently^[when?] with 16 flavors.^[30]
• Steen's cane syrup – an American brand made in Louisiana and an essential ingredient in Cajun/Creole cuisine
• Torani – Italian/American brand ofR. Torre & Company, Inc., currently^[when?] with 150 flavors.^{[31][failed verification]}
• Tate & Lyle – UK brand of sugars and syrups distributed world-wide.
• Vermont Maid – an American brand^[32] of syrup created in 1919^[33][34] and owned byB&G Foods since 1997.

• Honey
• List of condiments
• List of sauces
• List of spreads
• Neera
• Cough syrup – a form of cold medicine
• Public relations of high fructose corn syrup

• Media related toSyrups at Wikimedia Commons

• Condiments
• Syrup
• Lists of foods by type

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