from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick, sweet, sticky liquid, consisting of a sugar base, natural or artificial flavorings, and water.
- n. The juice of a fruit or plant boiled with sugar until thick and sticky.
- n. A concentrated solution of sugar in water, often used as a vehicle for medicine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any thick liquid that is added to or poured over food as a flavouring and has a high sugar content. Also any viscous liquid.
- n. A wig.
from the GNU version of the Collaborative International Dictionary of English
- adj. Same as sirup, sirupy.
from The Century Dictionary and Cyclopedia
- To sweeten with syrup; cover or mix with a syrup.
- n. In medicine, a solution of sugar in water, made according to an officinal formula, whether simple, flavored, or medicated with some special therapeutic or compound.
- n. The uncrystallizable fluid finally separated from crystallized sugar in the refining process, either by the draining of sugar in loaves, or by being forcibly ejected by the centrifugal apparatus in preparing moist sugar.
- n. In cookery, a boiled solution of sugar and water in which fruits are often cooked.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick sweet sticky liquid
The picture isn't great (looks like the syrup is all over the place) but Nena and her parents loved the course.
Often, maple syrup is stored in the fridge, so consider this a quick reminder to take it out before you start to bake!
Maple syrup is used as a sweetener for these blondies, along with some sugar, and gives the bars a rich, deep sweetness.
Then a prayer that the maple syrup is subtle enough not to kill it.
The colours can seem vulgar, the sugar content too high for uninitiated palates – just two little balls of my favourite, gulab jamun (a fried sweet of milky dough bathed in syrup) can be as much as 380 calories.
In a medium saucepan, boil the sugar and water together until a syrup is formed.
Jew School » Blog Archive » High fructose corn syrup is for the goyim Says:
And another reason for so much high frutcose corn syrup is not just the sugar tariff but corn subsidies that make it very cheap to load up on the stuff.
The reason the US has such a high use of corn syrup is that their Corn Farmers want protection against cheap import of sugar.
Bowl of peach chunks in syrup: The syrup overwhelmed the peachy goodness.