INGREDIENTS - Corn Syrup

Corn syrup is a liquid sweetener consisting of water, a vegetable gum called dextrin, and various sugars, primarily dextrose (also called glucose). Corn syrup is made by converting cornstarch into simpler compounds through the use of enzymes. Corn syrup aids in retaining moisture and is used in some icings and candies. It has a mild flavor and is not as sweet as granulated sugar (sucrose).

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INGREDIENTS - Molasses

Molasses is concentrated sugarcane juice. Sulfured molasses is a byproduct of sugar refining. It is the product that remains after most of the sugar is extracted from cane juice. Unsulfured molasses is not a byproduct but a specially manufactured sugar product. It has a less bitter taste than sulfured molasses. Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other constituents that give it its flavor and color.
Darker grades are stronger in flavor and contain less sugar than lighter grades. Molasses retains moisture in baked goods and, therefore, prolongs freshness. Crisp cookies made with molasses can become soft quickly because the invert sugars absorb moisture from the air.

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INGREDIENTS - Invert Sugar

When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose and levulose. A mixture of equal parts of dextrose and levulose is called invert sugar. It is about 30% sweeter than regular sucrose.

Invert sugar has two properties that make it interesting to the baker.First, it holds moisture especially well and, therefore, helps keep cakes fresh and moist. Second, it resists crystallization. Thus, it promotes smoothness in candies, icings, and syrups.This is why an acid such as cream of tartar is often added to sugar syrups.The acid inverts some of the sugar when it is boiled,thus preventing graininess in the candy or icing.

Invert sugar is produced commercially. It is also present in honey.

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