Syrup

• To sweeten beverages like coffee, tea, cocktails, and homemade sodas, providing a smooth, dissolved sweetness rather than granular sugar.
• As a topping for pancakes, waffles, french toast, and other breakfast foods, adding both flavor and moisture.
• Used in baking recipes, such as cakes, cookies, and pies, to add sweetness and moisture, contributing to a soft and tender texture.
• To create sauces and glazes for meats and vegetables, imparting a sweet and often sticky finish.
• As a preservative for fruits, creating candied or preserved fruit with a long shelf life and intense sweetness.
• In candy making, providing the base for caramels, hard candies, and other confections, influencing the texture and final product.

• Provides a quick source of energy due to its simple sugar content.
• Can be used in moderation as a sweetener in various recipes.
• Some varieties, like maple syrup, contain trace amounts of minerals like manganese and zinc.
• Darker syrups like molasses contain antioxidants.
• May be a better alternative to refined sugar when used sparingly.

Syrups, especially those with high sugar content, generally have a long shelf life. Store opened syrup in a cool, dark place, such as a pantry, or in the refrigerator to maintain its quality and prevent crystallization. Properly sealed, most syrups will last for a significant time, but check for any signs of mold or fermentation before using. Refrigeration is especially important for syrups with lower sugar content or added flavors to prevent spoilage.