Monin Caramel Sugar Free Syrup
Monin Caramel Sugar Free Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home. Enjoy the taste of Monin Caramel Syrup, without the added sugar, with this sugar free variation!
Want to enjoy the sweet, rich taste of caramel without the guilt of consuming sugar? It might sound like an oxymoron considering sugar is the primary ingredient of caramel, but thats exactly what this syrup delivers. Monin Sugar Free Caramel Syrup is a healthier alternative to the regular version by Monin, where you can continue to savour the flavour of caramel in low calorie beverages and dishes.
When it comes to pinpointing the exact starting point of caramel, this part of its history is unclear. There is evidence Arabs were first to experience this sweet treat around 1000 AD. Their version of caramel, which was produced by placing sugar in boiling water until it crystallised, was known as a sweet ball of salt. Yet while it had some similarities to the caramel that is loved these days, it was also described as being crunchy and hard in texture.
Around the middle of the 1600s, American settlers were believed to have begun their own process of making caramel. With the use of kettles, they were manufacturing hard caramel candies. It took at least a further 200 years, however, for the confection to loosen up. At this stage fat and milk were added to the recipe, which resulted in a chewier and softer caramel candy. A fun fact, although perhaps not-so-fun for those consuming it, is refined sugar might not have been used during this time period due to its status as an expensive luxury. Instead, refined sugar was substituted with sugar beet juice.
The popularity of caramel exploded towards the end of the 1800s. Milton S. Hershey, before he got into the chocolate business, set up his first candy company in 1886. This was known as the Lancaster Caramel Company. Shortly after it was established, caramel candies were being shipped all across the United States and, eventually, to Europe. Another caramel-based business, Goetzes Candy Company, was also founded at the end of the 1800s. Since 1918, the company has been famous for producing Caramel Creams.
Since it was launched to the mass market, caramel has taken on various different forms over the years. Creams, hard and soft sweets, sauces caramel can be consumed in whatever texture and style desired these days, which is a far cry from its humble beginnings. In addition to this, the flavour of caramel is used to enhance everything from popcorn to ice cream.
Apple Traybake with Caramel Cream
Apple and caramel work together so well, and this recipe is a perfect example. First of all, you take a simple to make yet warm and scrumptious apple cake. This is then accompanied by a rich, fluffy whipped cream thats flavoured with caramel. Plus dont worry about this dessert being too naughty after all, it utilises the sugar free version of Monin Caramel Syrup!
What you will need:
- Butter (240g)
- Cooking apples (450g)
- One lemon
- Golden caster sugar (280g)
- Vanilla extract (2 tsp)
- Self-rising flour (350g)
- Four eggs
- Baking powder (2 tsp)
- Light brown sugar (20g)
- Fresh cream (240ml)
- Whipped cream dispenser
- Cream chargers
- Monin Sugar Free Caramel Syrup (60ml)
- Preheat the oven to gas mark 4/180C. Grab a suitable rectangular baking tin dimensions preferably 27cm x 20cm and grease this with approximately 15g of the butter. Get some parchment paper and use it to line the tin.
- Now its time to prepare the apples. First begin by peeling the apples and then removing the core. Thinly slice the remaining part of the apples. With one half of the lemon, squeeze its juice over the apples. Set the apple slices aside for now.
- In a large bowl, place the remaining butter, golden caster sugar, vanilla extract, self-rising flour, eggs and baking powder. Mix all of these ingredients together until a smooth consistency is achieved.
- Pour half of the mixture into the baking tin, spreading it to create an even layer. Now arrange half of the apple slices atop the mixture. Repeat the process by putting the rest of the mixture on top of the apple slices, and then a final layer of apple slices. Finish with a sprinkling of the light brown sugar.
- Place the baking tin in the oven for approximately 45-50 minutes. The ultimate aim is for the cake to have a golden colour, while its texture should be springy when touched. Leave the cake to cool for ten minutes.
- Place the fresh cream and Monin Sugar Free Caramel Syrup into an applicable whipped cream dispenser. Ensure the device is firmly closed, and attach a whipped cream charger. Next, shake the dispenser for a few seconds to ensure a fluffy whipped cream is formed.
- Turn out the baking tin and remove the parchment from the cake. Cut into slices and serve with the caramel whipped cream.