As a result of studies of the equilibrium humidity‐concentration relationship of a number of solutions of sugars, an empirical formula has been derived relating the equilibrium humidity value with the molar concentration. The equation is of the same form as that derived from Raoult's law, but is applicable over a wide range of concentrations. An ‘equivalent molecular weight’ has been derived for the solids of glucose syrup, whereby this material may be considered in a similar manner to simple sugars. Examples are given of the application of the equation in the calculation of the equilibrium humidity values of jams, fondant creams and boiled sweets.

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