shape is still in use in Germany (for preparation of Feuerzangenbowle) as well as Iran and Morocco. Brown sugars Brown sugars are granulated sugars, either containing residual molasses, or with the grains deliberately coated with molasses to produce a light- or dark-colored sugar. They are used in baked goods, confectionery, and toffees. Their darkness is due to the amount of molasses they contain. They may be classified based on their darkness or country of origin. For instance: Light brown, with little content of molasses (about 3.5%) Dark brown, with higher content of molasses (about 6.5%) Non-centrifugal cane sugar, unrefined and hence very dark cane sugar obtained by evaporating water from sugarcane juice, such as: Panela, also known as rapadura, chancaca, piloncillo. Some varieties of muscovado, also known as Barbados sugar. Other varieties are partially refined by centrifugation or by using a spray dryer. Some varieties of jaggery. Other varieties are produced from date fruits or from palm sap, rather than sugarcane juice. Liquid sugars Honey, mainly containing unbound molecules of fructose and glucose, is a viscous liquid produced by bees by digesting floral nectar. Syrups are thick, viscous liquids consisting primarily of a solution of sugar in water. They are used in the food processing of a wide range of products including beverages, hard candy, ice cream, and jams. Syrups made by dissolving granulated sugar in water are sometimes referred to as liquid sugar. A liquid sugar containing 50% sugar and 50% water is called simple syrup. Syrups can also be made by reducing naturally sweet juices such as cane juice, or maple sap. Corn syrup is made by converting corn starch to sugars (mainly maltose and glucose). High-fructose corn syrup (HFCS), is produced by further processing corn syrup to convert some of its glucose into fructose. Inverted sugar syrup, commonly known as invert syrup or invert sugar, is a mixture of two simple sugars—glucose and fructose—that is made by heating granulated sugar in water. It is used in breads, cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding crystallization of sugars. Molasses and treacle are obtained by removing sugar from sugarcane or sugar beet juice, as a byproduct of sugar production. They may be blended with the above-mentioned syrups to enhance sweetness and used in a range of baked goods and confectionery including toffees and licorice. Blackstrap molasses, also known as black treacle, has dark color, relatively