About Invert Sugar

Invert sugar is available only in clear, liquid form and is sweeter than granulated sugar. This type of sugar resists crystallization and is commonly used by professional confectioners who need a sugar that yields a smooth, melt-in-the-mouth texture. Read more »

Maple Syrup

Native Americans were the first to collect the sap from maple trees and boil it into a smooth, tasty syrup. Long ago, sap was harvested by drilling holes into a maple tree, inserting a spout, and catching the fluid in a bucket positioned under the spout. Newer methods eliminate the buckets, instead utilizing a network of plastic pipelines attached to the trees. Read more »

What is Molases

Molasses is the thick, yellow to dark brown liquid by-product of the juice of sugar cane or beets. The liquid is repeatedly boiled, but for the end product to be called molasses, it must contain no more than 75 percent water and 5 percent mineral ash. Most of the sugar in molasses is sucrose, which render the product darker with each boiling. The syrup’s ultimate color determines its grade. Read more »