Barley Malt Syrup. 

A versatile sweetener with hundreds of uses - over cereal, pancakes, in popcorn balls and caramel corn, makes moist spice cakes, gingerbread and muffins, dark breads like pumpernickel, baked beans, delicious with roasted or baked sweet potatoes and winter squash. Created by a unique slow-cured process that takes 30-45 days. A healthy substitute for refined white or brown sugar.