In cooking, Syrup (from the Arabianšarab via Latinsiropus) is a thick, viscousliquid, containing a large amount of dissolved sugar, but showing little tendency to depositcrystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups and the water. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugar in solution.
The syrup employed for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water. The simple syrup of the British Pharmacopoeia is prepared by adding 1 kg grams of refined sugar to 500 cm³ of boiling distilled water, heating until it is dissolved and subsequently adding boiling distilled water until the weight of the whole is 1.5 kg. The specific gravity of the syrup should be 1.33.
Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup.
Golden Syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar. The best-known brand is Lyle's Golden Syrup. Treacle, also known as molasses, is a syrup obtained in the earlier stages of refining.
Traditionally, maple syrup was harvested by tapping a maple tree and then letting the sap run into a bucket; more advanced methods have, however, since superseded this.
Syrup made late in the season, when there are no longer nightime freezes, is dark, and the flavor is said to be "buddy", which decreases its value.
Maple syrup is sometimes boiled down further to make maple sugar, a hard candy usually sold in pressed blocks, and translucent candy (similar to taffy) which may be poured on snow to harden it for eating.
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