inverted by acid or enzymes, is now
sometimes called “high-test molasses.” It has
been heated less, and so has a more aromatic,
less bitter flavor than true molasses. “Golden
syrup” is a refinery syrup made from raw
sugar, filtered through charcoal to give it a
characteristic light, crystal-clear appearance
and delicate flavor. Cane syrups offer more
character (though also a more intense
sweetness) than corn syrup in such dishes as
pecan pie.
Sorghum syrup is made in small quantities
in the American South and Midwest from the
stalk juice of sweet sorghum, specialized
varieties of a cereal plant normally grown for
its grain (Sorghum bicolor, p. 482). Sorghum
syrup is mainly sucrose, and has a distinctive
pungency.
Fruit Syrups: Ancient Saba, Modern
Fruit Sweeteners
In Europe, the original sweet syrups were