Combine the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon in a medium-size bowl and mix well. In another bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well.
Use immediately or store in an airtight container in the refrigerator until ready to use. Will keep for 2 weeks.
Yield: 2 1/2 cups