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The candied pad or paddle (leaf) of the prickly pear cactus that is sweetened by packing the pad in a sugar syrup solution.

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.

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

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

A sweet, creamy spread used as a frosting and/or a filling for cakes, pastries, and cookies. It is prepared by slowly adding hot sugar syrup to egg yolks as they are whipped over a hot water bath.

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

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

A type of sweet syrup that originated on the Caribbean island of Grenada. It is made from pomegranates and is used as a flavoring and coloring for desserts and cocktails.

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

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 rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

A type of cookie that is made with very thin embossed wafers, formed into a waffle pattern that are spread with a sweet syrup and sandwiched together.

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 traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

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 corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field.