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A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A type of syrup made from a combination of sugar and water that is cooked over a low to medium heat setting while stirring the contents until the sugar is fully dissolved and the mixture is clear.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

One of the darkest of the raw dark brown sugars that is produced during the third crystallization of the cane syrup, muscovado sugar has a fine-grained texture with natural molasses to provide a strong flavor and consistency similar to refined brown sugar.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.