n
An impure light brown sugar containing molasses.
n
Cocaine paste, especially in the context of its manufacture or consumption in South America.
n
An earthy substance, resembling fine flour, composed of the shells of infusoria.
n
A variety of ultra-fine sugar that dissolves more quickly than ordinary granulated sugar.
n
A brownish substance, very soluble in cold water, formed by heating dry starch. It corresponds in its properties to dextrin and is used in solution as a substitute for gum in stiffening goods.
n
Sugar which has been only partially refined and still contains molasses.
adj
Of a light brown colour, like that of butterscotch candy.
n
A Belgian sugar commonly used in brewing, especially for strong Belgian beers such as dubbel and tripel.
adj
coated or encrusted with sugar
n
(US, uncommon, nonstandard) Alternative form of caramel [(uncountable) A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.]
n
(UK, Ireland, New Zealand, Australia) Alternative form of caster sugar. [Granulated sugar that has been sifted to have a finer crystal size, so that it can be shaken out of the holes of a caster.]
adj
(of food) Garnished or seasoned with celery.
v
(transitive, rare, chiefly in the past participle) To add chocolate to; to cover (food) in chocolate.
n
Eye dialect spelling of chocolate. [(chiefly uncountable) A food made from ground roasted cocoa beans.]
n
A mixture of ground cinnamon and granulated sugar, with much more sugar than cinnamon.
adj
Of a light to medium brown colour, like that of cocoa powder.
n
A mixture of turpentine and egg yolk, formerly used as an emulsion.
n
(US) A place in which condensed milk is manufactured
n
(pharmacology) A preparation of medicine sweetened with sugar, honey, syrup, or the like; an electuary.
n
(Eastern US) Powdered sugar.
n
(Eastern US) Powdered sugar.
n
A deceptive term for high fructose corn syrup developed by corn refiners meant to imply sugar
n
A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making.
v
To turn a yellowish white colour; to give something the color of cream.
adj
Alternative form of cremey [Containing or resembling creme.]
n
(uncountable) Chocolate that has not had milk products added to lighten and sweeten it.
n
A type of natural, unrefined or partially refined cane sugar, which is light brown in colour, particularly used in pastries and biscuits like shortbread.
v
To treat cocoa beans or powder with an alkali solution to darken the color and lessen the bitterness of the flavor.
n
(UK, Canada) high fructose corn syrup
n
(Canada, cooking) High fructose corn syrup.
n
A pale amber-coloured treacle produced as part of the process of refining cane sugar, used in cooking and as a spread.
n
Ordinary white sugar, for domestic use, having a relatively large crystal size.
n
A milky liquid made from hemp and used as a milk substitute, cooking ingredient or beverage.
n
Alternative form of high fructose corn syrup [(chiefly US) Any of many corn syrups that has undergone an enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness]
n
high fructose corn syrup
n
(Britain, Canada, Australia, New Zealand) Powdered sugar.
n
Alternative form of jaggery [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
n
A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.
n
Alternative spelling of jaggery [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
n
Alternative form of jaggery (“type of sugar”) [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
n
A sweet and salty variety of popcorn with the addition of granulated sugar, salt, and oil.
n
high fructose corn syrup
n
Syrup flavored with artificial maple flavoring; though legally in the United States cannot be labelled as such when for sale.
adj
Of a dark brown colour, like that of mocha coffee.
n
A thick, sweet syrup drained from sugarcane, especially (Canada, US) the still thicker and sweeter syrup produced by boiling down raw molasses.
n
A milky liquid made from oats and used as a milk substitute, cooking ingredient or beverage.
n
An unrefined sugar product typical of Central and South America and Mexico, which is basically a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane.
adj
Preserved by pickling.
n
A sweet spice mixture used in medieval cookery.
n
(US) Very finely ground sugar to which cornstarch is added to prevent lumping, mostly used in icings and confections to produce a smooth texture.
n
(military slang, dated) Tomato ketchup.
n
A limited-time Christmas candy, a red-green-white (or other sequence of these three colors) version of candy corn.
n
White or brown sugar that has been crystallized into chunks.
adj
Mixed black and white.
n
(cooking) Something used to add taste or flavour to food, such as salt and pepper or other condiment, herb or spice.
adj
Partially sweet or sweetened, but having a distinct bitter component. Especially used to describe dark chocolate that is much less sugary than milk chocolate.
n
(uncountable, US law) See quotation.
n
A mixture of sugar and water used as a basis for sauces and preserves, as well as a mixer in mixed drinks
n
(Southern US) Sorghum syrup.
n
Synonym of honeycomb toffee
n
Hardened sugar syrup spun into long filaments, usually to then make cotton candy.
adj
strawberrylike (especially in describing wine)
n
A traditional sweet, based on icing sugar, in the shape of a mouse, often fitted with a piece of string for a tail.
n
(dated) Any sweet, sugary edible; confectionery.
n
Any thick liquid that has a high sugar content and which is added to or poured over food as a flavouring.
adj
(informal) Having some characteristic of toothpaste, such as a gel-like consistency or mint flavour.
n
(US, dialect) A thick syrup made by boiling down the sap of the sugar maple and then cooling it.
n
(uncountable, countable) Refined sugar.
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