More syrup is used at Christmas than at any other time of the year in Sweden. Syrup is an essential in everything from red cabbage and caramelised cabbage to toffee and gingerbread biscuits. But when should we use the different types of syrup? Use our Quick guide to find out.
Use in caramel toffees, fudge, gingerbread and farmer cookies. Read more »
Use in the same way as Dansukker Light Syrup in caramel toffees, fudge, gingerbread and desserts. Read more »
Use in chocolate fudge, caramelised cabbage and cabbage rolls. Also, older recipes for gingerbread may use dark syrup. Read more »
Use in saffron bread and other wheat breads. Use instead of a home-made syrup in liqueurs and punch. Read more »
Use in all kinds of bread. As it contains malt it should not be used in cakes and candy. Contains gluten. Read more »
Muscovado syrup is a dark, strong-tasting syrup with a pleasant hint of aniseed. Muscovado Syrup has many different applications. It is good poured over ice cream or in desserts, and is also the perfect way to add flavor and spice in Christmas candy and cakes. Read more »
Helps prevent toffee and fudge crystallising and becoming grainy. Also helps to give ice-cream a soft and creamy consistency. Read more »