2,269 syrup recipes

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Reduced fat chocolate snack cake made with chocolate syrup, cocoa powder, and semi-sweet chips, topped with chopped nuts and a vanilla powdered sugar drizzle. A lighter take on rich chocolate cake.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

Chocolate Syrup Cake with Chocolate Coffee Frosting recipe

Ham and waffle sandwich topped with caramelized honey-butter apples and a warm honey-apple syrup. Sweet, savory, and ready in 25 minutes using frozen waffles and deli ham.

Moist lemon poppy seed muffins soaked with warm lemon syrup after baking. Oil-based batter with buttermilk creates tender crumb, lemon zest adds bright citrus punch.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Peanut Butter Pecan Pie with Dark Corn Syrup recipe

Decadent Baked French Toast with Maple Syrup and Pecan recipe

his is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee in an equivalent amount of water, and use that.

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Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Sirups kager are traditional Danish brown spice cookies made with dark corn syrup, cinnamon, and cloves. Crisp, warmly spiced, and ideal for holiday cookie tins and Christmas baking.

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.