Molasses vs. Syrup

Molassesnoun

A thick brownish syrup produced in the refining of raw sugar.

Molassesnoun

The thick, brown or dark colored, viscid, uncrystallizable sirup which drains from sugar, in the process of manufacture; any thick, viscid, sweet sirup made from vegetable juice or sap, as of the sorghum or maple. See Treacle.

Molassesnoun

thick dark syrup produced by boiling down juice from sugar cane; especially during sugar refining

Molasses

Molasses () or black treacle (British English) is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant.

Syrupnoun

Any thick liquid that is added to or poured over food as a flavouring and has a high sugar content.

Syrupnoun

Any viscous liquid.

Syrupnoun

A wig.

Syrupnoun

Same as Sirup, Sirupy.

Syrupnoun

a thick sweet sticky liquid

Syrupnoun

a thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.

Syrupnoun

a thick, sweet liquid containing medicine or used as a drink

Syrupnoun

a thick, sticky liquid obtained from sugar cane as part of the processing of sugar.

Syrupnoun

excessive sweetness or sentimentality of style or manner

Syrupnoun

a wig

Syrup

In cooking, a syrup or sirup (from Arabic: شراب‎; sharāb, beverage, wine and Latin: sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses.