Six Types of Syrup other than your Favorite Maple and Chocolate

Syrup What’s the first thing that pops in your mind when you hear the word “syrup”? It’s that yummy maple syrup you like to put generously on your steaming hot pancakes, right? Or perhaps that dark chocolate sauce on your sundae.

Maple and chocolate are just two of the many types of sweet, thick sauce generally called syrup. You can find them in various types, from commercially produced sugar free flavored syrups to plain, homemade ones.

Sugar syrup

One of the most basic among sweet sauces, sugar syrup is prepared by simply dissolving sugar in water over medium heat. Simple syrup and bar syrup are other names for this type. It is used in cooking and bar drinks.


Honey is well-loved worldwide for its natural sweetness and exoticness. They say the taste of honey depends on the flowers the bees made them from. It is used in a wide variety of foods and drinks.


Molasses is a popular ingredient in candies and rums. It is the leftover product when sugar cane is refined. It is what’s left when cane sugar crystals are removed.

Barley syrup

This one is made from barley that is soaked, sprouted, dried, and cooked down to a thick consistency. The taste is almost similar to molasses, but the sweetness is not as strong as that of honey or common sugar. It is used in baking and beer-making.

Brown rice syrup

This syrup is not very sweet. In fact, it’s only about half as sweet as common sugar. Also known as rice malt or rice bran syrup, it has a glycemic index of 20, which is the lowest among nutritive sweeteners.

Corn syrup

Corn syrup is a staple ingredient in various types of everyday food, drinks, and condiments. It is used in ice creams, sodas, and ketchup. It’s also used as a base for other types of syrup. This type is often used by bakers to make baked goods moister.

These are only some of the many types of syrup used in various food applications. They are basically the reason life on Earth is much sweeter.