459 sugar syrup recipes

Baked apples filled with brown sugar, raisins, cinnamon, and nutmeg, served with a simple maple yogurt sauce. Use firm tart varieties like Ida Red or Northern Spy for the best results.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

Crisp, lacy brandy wafers spiced with ginger and rolled into elegant tubes while still warm. Golden syrup gives them a buttery toffee crunch that shatters with every bite.

Cranberry-maple sauce finished with butter and bourbon for a glossy, grown-up twist on traditional cranberry sauce. Five ingredients and ready in 15 minutes.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

A decadent and scrumptious walnut cake that will have people in awe that it tastes so amazing!

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.