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Butterscotch Sweetbird 1L Syrup

Qty From Qty To Unit Price
1 5 £6.69
6 11 £6.59
12 23 £6.49
24 £6.39
Stock Status: In Stock
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Sweetbird Butterscotch Syrup

Dont confuse it with caramel butterscotch is a distinct flavour all on its own. Made with a generous portion of butter and dark brown sugar, this confection is as sweet as it is delicious. Sweetbird Butterscotch Syrup packs in this flavour with its own unique recipe, delivering a buttery, treacle-like taste thats perfect for adding to the likes of iced coffees, lattes and cocktails. Produced in Bristol with British sugar, this syrup also has the advantage of being gluten-free and free from any artificial flavours and GMOs.

The History 

When it comes to butterscotch, there are two parts of its story which are unclear: who first created the confection, and how it got its name. With regards to the latter, there are a couple of theories as to how it became known as butterscotch.  While there are no questions about the butter part of the name after all, it is loaded with it the scotch aspect is where the confusion lies. Some say it is derived from scorch, due to this being a process involved in making the treat. Whereas others suggest it was because butterscotch was first invented in Scotland. 

The link to Scotland is tenuous at best, as most believe the birth of butterscotch took place in Doncaster. A Doncaster butterscotch recipe cropped up in an 1848 issue of the Liverpool Mercury newspaper, and this is possibly the first written reference to the candy. With its combination of butter, sugar and treacle, this recipe also isnt too dissimilar from how butterscotch is made today. Its ties to Doncaster dont end there, either. By the start of the 1850s, a number of Doncaster-based confectioners including Booths, Henry Hall and Parkinsons were selling butterscotch across Yorkshire. One of these businesses, Parkinsons, took butterscotch popularity to the next level. 

Their butterscotch was crafted into boiled sweets, and these were packaged in tins. When Queen Victoria visited Doncaster in 1851, she was presented with one of these tins. Just like that, butterscotch became a famous confection and was one of the towns most well-known exports. Parkinsons have continued to have links to the royal family, and their butterscotch even received royal approval. Even though the company ceased production between 1977 and 2003, Parkinsons was revived and back to serving their famed candy to royalty. In 2007, they gave the Princess Royal a box of their butterscotch, continuing a tradition which has lasted over 150 years. 

Today, butterscotch is made into more than just a hard candy. Along with butterscotch sauce which is a popular ice cream topping, this sweet treat is used in the likes of cookies, liqueurs and a wide range of puddings. 
Recipe Idea

Bite-Sized Toffee Apple Cake with Butterscotch Cream 

The flavour combination of toffee, apple and butterscotch creates a memorable cake experience. Plus with the cake only being small it serves eight bite-sized slices you dont have to feel too bad when you devour the entire thing!

The dish is accompanied by a delicious butterscotch whipped cream, which you can make at home in an instant using a whipped cream dispenser and cream chargers.

What you will need:

  • One large apple

  • One egg

  • Sunflower oil (4 tbsp)

  • Vanilla extract (1 tsp)

  • Golden caster sugar (50g)

  • Self-rising flour (110g)

  • Three soft toffees

  • Sweetbird Butterscotch Syrup (60ml)

  • Fresh cream (240ml)

  • Whipped cream dispenser

  • Cream chargers

- Preheat the oven to gas mark 5/190C. Grab a small 500g loaf tin and brush it with a tablespoon of sunflower oil. 

- Using a potato peeler, remove the skin from the apple. Cut the apple into quarters and remove the core. Using either a box grater or rotary, grate the apple up and place in a large bowl. 

- Crack the egg into the bowl, and also pour in the rest of the sunflower oil and vanilla extract. Mix all of the ingredients together well. Now place the golden caster sugar and self-rising flour into the bowl. Stir again until the flour has fully mixed in with the rest of the ingredients. The mixture should now be quite stiff. 

- In a straight row, push the toffees into the mixture. This is to create a consistent line of toffee throughout the cake. Put the cake mix into the loaf tin and bake for 30-40 minutes. When it is ready, bring the cake out of the oven for it to cool. 

- As the cake is cooling, put the fresh cream and Sweetbird Butterscotch Syrup into a whipped cream dispenser. Screw a cream charger into the dispenser, ensure the lid is securely closed, and then give the dispenser an energetic shake to produce a light, butterscotch infused whipped cream.

Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup as required.

- Tip the cake out of the loaf tin and cut into eight even slices. Serve onto plates alongside a hearty amount of the butterscotch whipped cream. 



  • Nutritional information:
    per 100ml
  • Sugar Free:
    Includes Sugar
  • Nut Free:
    Nut Free
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    Fat Free
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    Gluten Free
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  • Dairy Free:
    Dairy Free
  • No Artificial Colouring or Preservatives:
    No Artificial Colouring or Preservatives
  • Protein:
  • Contains Natural Ingredients Only:
    No Artificial Colouring or Preservatives
  • Salt:
  • Ingredients:
    Sugar, water, natural flavouring, acidity regulator, citric acid
  • Natural:
    ALL Natural Ingredients
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