Syrup
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In cooking, a syrup (from Arabic sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. 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 sugars in solution.
Pharmaceutical Syrup
The syrup employed as a base 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 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. This is a 66° Brix solution
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.
Culinary syrups
Golden syrup is a by product of the process of obtaining refined crystallized sugar. The best-known brand is Lyle's Golden Syrup. Treacle, sometimes also known as molasses, is a syrup obtained at a different stage of refining.