Sugars are used for enhancing the flavour and altering the texture of food. It comes from sugar-cane or sugar-beet. Most cane-sugar comes from regions with warmer climates. The harvest is crushed to collect and filter the juice, which it treated and boiled. When cooling, the liquid crystallises to produce sugar crystals. The beet sugar comes from cooler climates. The beet is sliced and washed, and then the sugars are extracted with hot water and an alkaline solution. The sugar crystals are removed from the liquid, and the remaining liquid is known as molasses.
Syrup is a thick liquid containing sugars. Different syrups are obtained at different stages of refining sugars. Since sugar doesn't dissolve easily in cold drinks, syrups are used to flavour and sweeten.
Sweet sauces can be poured over desserts to add more substance. The sauces can be prepared by whisking, blending or cooking.

Sugar is a major ingredient in confectionary and desserts. Also used as a food preservative as well as a sweetener.

(Tate & Lyle unless stated)
Soft Light Brown	Muscavado - Light & Dark
Soft Dark Brown	Nibbed - not Tate & Lyle
Caster	Palm
Golden Caster - not Tate & Lyle	Icing Sugar
Demerara	Perpetual Snow - Neigedecor
Fruit	Regal Icing
Granulated	A la Perruche Sugar Cubes brown or white
Golden Granulated - not Tate & Lyle

Syrups are a thick, sweet, sticky liquid containing a large amount of dissolved sugars. Since sugar doesn't dissolve very well in cold liquids, very often syrups are used instead. They can be added to tinned fruit to help the fruit retain its flavour, shape and colour.

Glucose	Molasses
Golden Syrup Tate & Lyle	Treacle - Black Tate & Lyle
Malt Extract
Maple Syrup Shady Maple

Pouring sweet sauces over foods gives extra flavour to the dish. Sauces have been around for centuries. In Roman times sauces were made to disguise the taste of food that wasn't as fresh as it should have been. The base of a sauce is usually liquid, e.g. milk.

(Macphie)	Chocolate Topping Sauce (Dreidoppel)
Creme Anglaise
Creme Brulee
Dairy Custard