--- title: "Mörk sirap: what it means in cooking — Tiny Plates" description: "Mörk sirap is Swedish dark syrup, used in gingerbread, rye bread and spice cake. What it tastes like and how to mix a swap outside Sweden." url: "https://www.tinyplates.dev/glossary/mork-sirap" --- # Mörk sirap Mörk sirap is Swedish dark syrup, used in gingerbread, rye bread and spice cake. What it tastes like and how to mix a swap outside Sweden. Also called Mork sirap, Dark syrup, Swedish dark syrup. _Mörk sirap_ means "dark syrup". It is a Swedish sugar syrup made from sugar beet, darker and stronger than [ljus sirap](https://www.tinyplates.dev/glossary/ljus-sirap), the light kind. It is thick and dark brown, with a deep, slightly bitter, molasses-like taste that is still milder than pure molasses. It gives Swedish baked goods a dark color, a rich spice-cake flavor and a soft, moist texture. ## How to use it Swedish recipes measure it by volume in [deciliters](https://www.tinyplates.dev/glossary/deciliter). 1 dl (100 ml) weighs about 140 g. * **Pepparkakor**, thin Swedish gingerbread cookies. The dough is mixed with syrup, butter, sugar and spices, then left to [rest](https://www.tinyplates.dev/glossary/rest) overnight in the fridge before rolling. * **Vörtbröd and limpa**, dark, sweet rye breads eaten at Christmas. * **Kryddkaka**, a soft spice cake, and other dark cakes. * **Glazes** for Christmas ham and some marinades. Rinse your measuring cup with hot water or grease it first, so the syrup slides out. ## Substitutes Outside Sweden, mix your own. These are rough guides, so taste the dough if you can: * **Golden syrup and molasses.** Mix 2 parts [golden syrup](https://www.tinyplates.dev/glossary/golden-syrup) with 1 part molasses (black treacle in the UK). This is the closest swap. * **Light corn syrup and molasses**, in the same ratio, if golden syrup is hard to find in the US. * **Molasses alone** is too strong and bitter. If you must use it, replace no more than half the syrup and use honey or light syrup for the rest. * **Dark corn syrup** is sweet but lacks the flavor. Add a spoonful of molasses. [Brown sugar](https://www.tinyplates.dev/glossary/brown-sugar) adds some of the same taste, but it is dry, so it cannot replace syrup without changing the recipe. ## How to store it Keep it closed in a cupboard. It keeps for a long time. Wipe the neck of the bottle so the cap does not stick. ## In recipes Some Swedish recipes use both light and dark syrup. If a recipe only says _sirap_, it usually means the light kind. In pepparkakor and dark breads, it nearly always means mörk sirap. Using light syrup instead gives paler cookies with less flavor. ## Recipes that use it 17 recipes from the sites we collect. * [![](https://images.arla.com/recordid/8B6CC324-5770-456B-92CF26D37224A237/brunkal.jpg?width=1300&height=525&mode=crop&format=webp)Brunkålwww.arla.se · 80 min](https://www.arla.se/recept/brunkal/) * [![](https://images.arla.com/recordid/4D090A69-2822-4C19-BCA4460B49B93F5F/kavring.jpg?width=1300&height=525&mode=crop&crop=(0,0,0,-531)&format=webp)Kavringwww.arla.se · 150 min](https://www.arla.se/recept/kavring/) * [![](https://images.arla.com/recordid/F7EB4907-C2C2-44D1-910C16569346B03F/vortbrod-med-dadlar-och-notter.jpg?width=1300&height=525&mode=crop&crop=(0,106,0,-249)&format=webp)Vörtbröd med dadlar och nötterwww.arla.se · 155 min](https://www.arla.se/recept/vortbrod-med-dadlar-och-notter/) * [![](https://images.arla.com/recordid/62DF8BEB-8A9C-47BC-988C6B90568F00D8/valnot-och-chokladpaj.jpg?width=1300&height=525&mode=crop&format=webp)Chokladpaj med valnötterwww.arla.se · 60 min](https://www.arla.se/recept/valnot-och-chokladpaj/) * [![](https://images.arla.com/recordid/F1A9F42C-46CF-4AF4-904D0C7E82FDE49A/pepparkakor.jpg?width=1300&height=525&mode=crop&format=webp)Pepparkakorwww.arla.se](https://www.arla.se/recept/pepparkakor/) * [![](https://images.arla.com/recordid/38B27984-1DA6-432E-916208460A6D3FB6/pepparkaksdeg.jpg?width=1300&height=525&mode=crop&format=webp)Pepparkaksdegwww.arla.se · 720 min](https://www.arla.se/recept/pepparkaksdeg/) * [![](https://images.arla.com/recordid/713D020C-18BE-4E8F-A671F447E4778843/glutenfria-pepparkakor.jpg?width=1300&height=525&mode=crop&crop=(0,491,0,-40)&format=webp)Glutenfria pepparkakorwww.arla.se · 1440 min](https://www.arla.se/recept/glutenfria-pepparkakor/) * [![](https://images.arla.com/recordid/19CBEB90-6C83-4C54-93EB3FDB2D6D26EC/filmjolkslimpa.jpg?width=1300&height=525&mode=crop&crop=(0,998,0,-1867)&format=webp)Filmjölkslimpawww.arla.se · 80 min](https://www.arla.se/recept/filmjolkslimpa/) * [![](https://images.arla.com/recordid/3498F9F3-55DE-4444-AC44FCD4CBC58890/pepparkakshus-med-mjolkkartong.jpg?width=1300&height=525&mode=crop&format=webp)Pepparkakshus med mjölkkartongwww.arla.se · 120 min](https://www.arla.se/recept/pepparkakshus-med-mjolkkartong/) * [![](https://images.arla.com/recordid/AE8F725C-A391-47E3-8FFED0B03376CC49/fruktlimpor-mini.jpg?width=1300&height=525&mode=crop&format=webp)Fruktlimpor miniwww.arla.se · 30 min](https://www.arla.se/recept/fruktlimpor-mini/) * [![](https://images.arla.com/recordid/A916E155-7210-4495-938F7BDFCD5F0BC9/smores-tartlett.jpg?width=1300&height=525&mode=crop&format=webp)S'mores tartlettwww.arla.se · 60 min](https://www.arla.se/recept/smores-tartlett/) * [![](https://images.arla.com/recordid/4A633299-91A7-4760-8A85B4964C0CE5DA/pulled-pork-med-mos-pa-jordartskockor.jpg?width=1300&height=525&mode=crop&format=webp)Pulled pork med mos på jordärtskockorwww.arla.se · 240 min](https://www.arla.se/recept/pulled-pork-med-mos-pa-jordartskockor/) ## Related terms * [Ljus sirapLjus sirap is Swedish light syrup, a golden sugar syrup used in cookies, toffee and cakes. How it tastes and what to use instead outside Sweden.](https://www.tinyplates.dev/glossary/ljus-sirap) * [Golden syrupGolden syrup is a thick, amber sugar syrup with a buttery caramel taste, used in British flapjacks and tarts. Here is what to use in its place in the US.](https://www.tinyplates.dev/glossary/golden-syrup) * [Brown sugarBrown sugar is white sugar with molasses, moist and caramel-flavored. Here are light vs dark, UK soft brown and muscovado, and Swedish farinsocker.](https://www.tinyplates.dev/glossary/brown-sugar) * [DeciliterA deciliter (dl) is exactly 100 ml, the main volume unit in Swedish and Nordic recipes. See how it compares to cups and what 1 dl weighs.](https://www.tinyplates.dev/glossary/deciliter) * [RestTo rest is to leave a dough, batter or cooked meat alone for a while before the next step. It relaxes gluten, hydrates flour and keeps juices in.](https://www.tinyplates.dev/glossary/rest) [More in nordic ingredients](https://www.tinyplates.dev/glossary/category/nordic-ingredients)[Every term from A to Z](https://www.tinyplates.dev/glossary)