CANE SYRUP:  Seldom found in supermarkets pure cane syrup is a sweet symbol of the U.S. Deep South.  Produced by boiling down the extracted juice of the sugarcane in much the same fashion as sorghum and maple syrups are produced.  The best syrup is clear with a dark amber color and a smooth intense flavor.  Cane syrup usually has to be purchased from roadside stands, living history recreations, farm festivals, or state and county fairs.  Some syrup makers will add small quantities of lemon juice or corn syrup to deter crystallization.  Flavored cane syrups can sometimes be found, but are usually a sign of inferior syrup.

MOLASSES:  A by-product of sugar refining, molasses is generally composed of sugars such as glucose that are resistant to crystallization, browning reaction products resulting from the syrup reduction process, and small amounts of minerals.  Flavor can vary between brands, but is usually strong and the color dark and opaque.  Sulfured molasses can sometimes be found but its intense flavor is unappealing to most.  Brands labeled as ‘blackstrap molasses’ are intensely flavored.

SORGHUM SYRUP:  This is produced in the same manner as cane syrup, but sweet sorghum cane, rather than sugar cane, is used.  Sorghum tends to have a thinner, slightly sourer taste than cane syrup.  Good syrup should be a clear dark amber with a smooth flavor.  It can sometimes be found in the supermarket, but more often is found in the same types of places as genuine sugar cane syrup.

TREACLE:  This sweetener comes in varying colors from a rather dark version, similar to, but not quite the same as blackstrap molasses, to paler versions more similar to golden syrup.  If you cannot find it in your store’s syrup area check in their imported foods section.

All of the above syrups are generally dark with a rich, heavy flavor.

GOLDEN SYRUP:  This syrup is both lighter and paler in color than any of the above four, more similar to what we would call a table syrup here in the U.S.  Can usually be found in the same areas as treacle above.

TABLE SYRUP:  There are many table syrups sold in supermarkets, some with flavorings of one sort or another such as maple, various fruits, butter, etc.  A close examination of the ingredients list will reveal mixtures usually of cane syrup, cane sugar syrup or corn syrup along with preservatives, colorings and other additives.  Table syrup usually has a much less pronounced flavor than molasses, cane or sorghum syrup or the darker treacles.  Any syrup containing corn syrup should be stored as corn syrup.


All of the above syrups, except for those having corn syrup in their makeup, have the same storage characteristics.  They can be stored on the shelf for about two years and up to a year after opening.  Once they are opened, they are best kept in the refrigerator to retard mold growth.  If mold growth does occur, the syrup should be discarded.   The outside of the bottle should be cleaned of drips after each use.  Some pure cane and sorghum syrups may crystallize in storage, but this causes no harm and they can be reliquified using the same method as for honey.  Molasses or other sugar refining by-products won’t usually crystallize, but will dry into an unmanageable tar unless kept sealed.


Corn syrup is a liquid sweetener made by breaking down cornstarch into its constituent sugars through an enzyme reaction.  Available in both a light and a dark form, the darker variety has a flavor similar to molasses and contains refiners syrup (a byproduct of sugar refining).  Both types often contain flavorings and preservatives.  It is commonly used in baking and candy making because it does not crystallize when heated. Corn syrup is common in the U.S., but less so elsewhere.

Corn syrup stores poorly compared to other sweeteners and because of this it often has a best if used by date on the bottle.  It should be stored in its original bottle, tightly capped, in a cool, dry place.  New unopened bottles can be expected to keep about six months past the date on the label and sometimes longer.

After opening, keep the corn syrup four to six months.  These syrups are prone to mold and to fermentation so be on the lookout for bubbling or a mold haze.  If these present themselves, throw the syrup out.  You should wipe off any drips from the bottle after every use.


Maple syrup is produced by boiling down the sap of the maple tree (and a lot of it too) collected at certain times in the early Spring until it reaches a syrup consistency.  This native American sweetener is slightly sweeter than table sugar and is judged by much the same criteria as honey:  Lightness of color, clarity and taste.  Making the syrup is energy and labor intensive so pure maple is generally expensive.  Maple flavored pancake syrups are usually mixtures of corn and cane sugar syrups with either natural or artificial flavorings and should be kept and stored as corn syrups.

New unopened bottles of maple syrup may be kept on a cool, dark, shelf for up to two years.  The sweetener may darken and the flavor get stronger, but it is still usable.

After the bottle has been opened, it should be refrigerated.  It will last about a year.  Be careful to look out for mold growth.  If mold occurs, discard the syrup.