1,015 syrup recipes

Rocky road frozen yogurt made with just 4 ingredients: yogurt, raisins, mini marshmallows, and chocolate syrup. A low-fat frozen treat kids love to make.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Maple macadamia nut parfait made with real maple syrup set with gelatin, whipped until fluffy, and served in glasses with whipped cream, nuts, and cherries.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Traditional Southwest cactus candy made from prickly pear, simmered in citrus sugar syrup and rolled in powdered sugar. A unique desert treat with old-fashioned charm.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

No-bake peanut butter Rice Krispies cookies use just 4 ingredients. Sugar and syrup melt with peanut butter, then poured over crispy cereal for a chewy-crunchy lunchbox classic.

A homemade vanilla pecan liqueur: brandy slowly infused with pecans, vanilla beans, and cinnamon, then sweetened with sugar syrup. A smooth, nutty after-dinner sipper worth the weeks-long wait.

Creamy and tangy vanilla yogurt, some good quality cocoa powder, and pure maple syrup make a delicious yet light chocolate cream. Dip it with fresh strawberries. A quick, easy and delicious way to make a guiltless dessert.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

Eggless vegan mayo blended in 10 minutes from soy milk, oil, apple cider vinegar, and maple syrup. The slow-drizzle emulsification trick turns plant ingredients into a creamy, spreadable mayonnaise indistinguishable from the egg-based kind.

Use on cakes or cookies or anywhere you need a sweet shiny glaze.

Creamy dairy-free yogurt sauce blended from soft tofu, lemon, and Dijon mustard in just 5 minutes. Drizzle it on falafel, toss it with grain bowls, or use it as a tangy veggie dip.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.