How to use syrup in your recipes

They are molasses extracted from plants and then cooked. Their flavor is sweet and caramelized, varying depending on the plant. Their color varies, too, from light and transparent to dark and opaque.

This clearly defines the use of each type in cooking. Generally speaking, light molasses are best used for cakes or biscuits, while dark molasses are more recommended for adding to sweet and sour dishes or pancakes, crepes, or ice cream, for example.

The darker the color, the sweeter and more caramel-like it will be. The lighter the color, the sweeter it will be, but with almost no caramel, making them ideal for replacing sugar in cakes.

For example: a lemon cake: using a dark colored syrup will give the cake a brown color that is not expected.

in this cake and it also does not enter through the eyes (this is the first filter that food passes through).

But if you use a light-colored syrup, it will be yellow as expected in a lemon cake.

If it is a flan, the dark-colored ones will provide the characteristic color and flavor of caramel.

Replace :

- Honey : for the same amount of syrup.

- Sugar : 65ml of syrup for every 100g of sugar. Then, in the recipe, reduce the amount of liquid slightly or increase the amount of flour slightly. It should have the same texture.

Sweetening yogurts and drinks : It is best to add little by little and taste until you get the desired flavor.

#molasses #honey #syrup #syrup