1,224 sugar syrup recipes

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Maple glazed pumpkin ring cake with brown sugar, cinnamon, allspice, and real maple syrup in both the batter and the sour cream glaze.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

No-molasses gingerbread made with cane syrup instead, giving a milder, less bitter flavor with cinnamon, ginger, and cloves. Bakes in a 9-inch square pan in 30 minutes. A Southern-style classic.

Pecan cashew popcorn balls coated in buttery caramel made from scratch with a candy thermometer. A crunchy Halloween treat with pecans, cashews, and 8 cups of popped corn.

Old-fashioned vanilla fudge: a heritage recipe with sugar, corn syrup, milk, and butter cooked to soft-ball stage and beaten by hand until stiff. Add cocoa for chocolate fudge or fold in nuts and cherries.