ABSTRACTViscous syrups with between 20 and 34% moisture were made from homogenized slurries of sugars, nonfat dry milk, anhydrous butteroil and emulsifiers. Homogenized mixtures were condensed under vacuum at 45C for 35 min, to form ordered structures with a syrup‐like consistency. Complex viscosity determined through dynamic spectrometry increased with increasing fat content. At low frequency, high fructose corn syrup and maltose‐based syrups showed more solid‐like behavior (G″>G″) while the sucrose‐based syrup was more liquid (G″>G′). Thermal analyses showed all composites to have a uniform melting range (95–140C), whereas the original components melted in the range 20–200C. The rheological and thermal properties suggest that these syrups could be useful confec