Liquid cane sugar syrup produced after raw sugar undergoes decolorization, deashing, deodorization, and sterilization. Refined syrup is mainly used by food, beverage, and pharmaceutical companies to replace white sugar as a raw material. Its advantages are: stable product quality, saving users sugar dissolution costs and reducing the risk of secondary pollution.

Simple syrup, a basic sugar syrup, is used by bartenders as a sweetener in cocktails. Simple syrup is made by stirring sugar into hot water in a saucepan until the sugar dissolves, then cooling the solution. For regular simple syrup, the ratio of sugar to water is 1:1 by volume, but for rich simple syrup, the ratio can be 2:1. For pure sucrose, the saturation limit is approximately 5:1 (500 grams of sucrose to 100 milliliters of water).

Simple syrup can also be used as a sweetener in cooking and baking. To make basic simple syrup: add 1 cup of granulated sugar to 1 cup of heated (but not boiling) water. The recipe yields roughly 1 1/2 to 2 cups because dissolved sugar occupies less volume. Stir the sugar into the heated water in a saucepan until dissolved, then remove from heat to cool. During heating, it is important not to let the temperature rise above 320°F (160°C). Sugar caramelizes at 320°F (160°C), producing off-flavors. If stirred well, all the sugar will dissolve below this point. The final result should be clear.

Demerara syrup can be made by combining Demerara sugar (a type of natural brown sugar) with water. Sugar substitutes, such as honey or agave nectar, can also be used to make syrups. Spiced simple syrups can be made by adding whole allspice, whole cloves, and cinnamon sticks.