Kulick's Pancake Recipes

35 Types of Syrup that Aren’t Maple

Maple syrup is perhaps the most popular and most commonly used, but there are many different types of syrups out there that you may not be aware of! This guide from Kulick’s Pancake Recipes looks at 35 different types of syrups, aside from maple syrup, along with how they’re made. How many of these have you tried?

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35 Types of Syrup that Aren't Maple

Here are 35 different types of syrups aside from maple syrup!

  1. Acetomel: A syrup made from honey and vinegar with a sweet and sour taste
  2. Agave Syrup: A sweetener commercially produced from several species of agave
  3. Attar: A type of sweet syrup used in the preparation of Middle Eastern desserts
  4. Barley Malt Syrup: An unrefined sweetener that is processed by extraction from sprouted barley, containing about 65% maltose, 30% complex carbohydrates, and 3% protein
  5. Birch Syrup: A savory, mineral-flavored syrup made from the sap of birch trees that’s produced in nearly the same way as maple syrup
  6. Brown Rice Syrup: Derived by culturing cooked rice starch
  7. Chashni: The generic name in north Indian, Pakistani, Nepali, and Afghan languages for a sugary syrup
  8. Cheong: The name for various sweetened foods in Korean cuisine in the form of syrups, marmalades, and fruit preserves
  9. Cherry Smash: Fountain syrup made from cherry syrup along with a blend of other fruit flavors, which soda jerks mixed with carbonated water and phosphate
  10. Chocolate Syrup: A sweet, chocolate-flavored delight that is often used as a topping for desserts
  11. Cider Syrup: Commonly known as apple molasses, this is a popular type of fruit syrup.
  12. Corn Syrup: Created from the starch of corn and contains varying amounts of maltose and higher oligosaccharides
  13. Date Honey: A thick, dark brown, very sweet fruit syrup extracted from dates
  14. Evaporated Cane Juice: A form of sugar that is derived from sugar cane and is much less processed than table sugar
  15.  Falernum: A syrup liqueur from the Caribbean, best known for its use in tropical drinks
  16. Fruit Syrup: Concentrated fruit juice used as a sweetener
  17. Glucose Syrup: Also commonly known as confectioner’s glucose, it’s a syrup made from the hydrolysis of starch.
  18. Golden Syrup: A thick, amber-colored form of inverted sugar syrup made by refining sugar cane or sugar beet juice into sugar or by treatment of a sugar solution with acid
  19. Grape Syrup: A condiment made with concentrated grape juice
  20. Grenandine: A commonly used non-alcoholic bar syrup characterized by a flavor that is both tart and sweet and a deep red color
  21. Honey Syrup: Created by stirring a heated mixture of honey and water until the honey dissolves
  22. Kuromitsu: A Japanese sugar syrup, literally “black honey,” that’s similar to molasses but thinner and milder
  23. Mizuame: A Japanese glucose syrup of subtle flavor, traditionally made from rice and malt
  24. Molasses: A thick, sweet syrup made from boiling sugar cane
  25. Orgeat Syrup: A sweet syrup made from almonds, sugar, and rose water or orange flower water
  26. Palm Syrup: A sweet syrup produced from the sap of a number of palms, made in the Canary Islands and coastal regions of South America
  27. Pekmez: A molasses-like syrup obtained after condensing juices of fruit must, especially grape
  28. Squash: A non-alcoholic concentrated syrup used in beverage-making
  29. Sugar Beet Syrup: A thick, dark syrup made by cooking and condensing the juice of sugar beets
  30. Sweet Sorghum Syrup: Syrup made from the green juice of the sorghum plant, a type of grass widely cultivated in America since the 1850s
  31. Syrup of Maidenhair: A syrup made from adiantum (maidenhair fern) leaves
  32. Treacle: A 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.
  33. Vincotto: Thick syrup produced from the slow reduction of cooked grape must
  34. Yacón Syrup: A sweetening agent extracted from the tuberous roots of the yacón plant, indigenous to the Andes mountains
  35. Yeot: A Korean syrup made from steamed, lightly fermented rice

 

That’s a lot of different types of syrups! How many have you been able to try?

 

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This page was last updated by Bruce Kulick and Lisa Lane Kulick