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

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 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 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 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 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.

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 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 method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

A confection made by mixing nuts with boiling sugar syrup and then dropping the mixture in nugget sized drops onto a butter surface, allowing to cool.

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.

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.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

A type of cherry that has been colored red or green and is soaked in flavored sugar syrup. Maraschino cherries are available as either a bright red cherry that has an almond flavor or a bright green cherry with mint flavoring.

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.