Monin Syrup 1L Pure Cane Sugar

Monin Pure Cane Sugar Syrup

Monin Pure Cane Sugar 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 1l plastic size, and a 70cl glass variation which is ideal for bars, cafes and coffee shops, but can also be used at home.

Background

Anyone with a sweet tooth will know that not all sugars are created equal. There are those which are perfect for baking, those which can take the edge of a freshly brewed cup of coffee and those with a subtle flavour that blends well with others to create a myriad of sweet treats. This pure cane sugar syrup has the perfect flavour to enhance your favourite recipes, whether that’s slipping a shot into your favourite drink or making a decadent pure cane sugar flavoured whipped cream to top your most indulgent dessert.

What is cane sugar?

Sugar cane is native to Southeast Asia and New Guinea, where the tropical conditions are perfect for these tall grasses which thrive in the warm weather. The plants have thick stems which store sugar as sucrose and can grow from 2 - 6 meters tall. Sugar cane comes from the same family as wheat, maize, sorghum and rice and it is grown commercially to the tune of nearly 2 billion tonnes per year. 

The global sweet tooth is responsible for the demand for sugar cane which is shredded and placed under pressure to force out the sweet juice. This is then boiled vigorously until it begins to turn into molasses crystals, which fall to the bottom of the mixture. The mixture is then spun quickly to separate the sugar from the molasses so that both can be used.

Although 79% of the world’s sugar production comes from extracting the sucrose from sugar cane, there are many other uses for the by-products. The fibrous remains of the stalks are used as biofuel and a building material, ethanol is used as biofuel addition to petrol and there are a number of different spirits including rum, falernum and cachaça which are all derived from sugar cane. 

The sweet history of sugar cane

Archaeologists have found evidence that the Austronesian and Papuan people cultivated sugar cane and that sailors introduced the plants to Polynesia and Madagascar during prehistoric times. Traders took the plants to southern China and India around 1,200 to 1,000 BCE. 

The Persians and the Greeks both encountered sugar cane in India between the 6th and 4th centuries BCE, calling them ‘the reeds that produce honey without bees’. At the time, sugar was so valuable that finding a ready source of it enabled traders to build up significant businesses. The Indians were the first to use sugar cane to produce crystalline sugar as evidenced in ancient texts in Sanskrit and Pali. By the 10th century, there are sources confirming the widespread cultivation of sugar cane, stating that every village in Mesopotamia had its own crop of sugar cane.

Christopher Columbus brought sugar cane to the Caribbean during one of his expeditions to the Americas and sugar quickly became an important part of the economy. By the 18th century, plantations of sugar cane were becoming more widespread and could be found in the island nations of South America, the Caribbean, the Pacific and the Indian Ocean. The need for labourers to tend to the crops was a huge factor in human migration. Experts estimate that sugar cane now grows in more than 90 countries on 26 million hectares with Brazil producing more than 40% of the world’s harvest. 

Pure sugar cane syrup – the sweetest treat

Monin Pure sugar cane syrup is one of the most delicious ways to add a little sweetness to your day, and one of the easiest ways to do this is to add it to some cream in a whipped cream dispenser, and add it to the top of a freshly brewed cup of coffee or a mug of steaming hot chocolate or a slice of your favourite pie. 

For those who want a dessert which will really impress, this easy recipe is a twist on a traditional dish and the rich sweetness of molasses combines perfectly with a generous dollop of Monin cane sugar syrup sweetened whipped cream. 

Sticky Toffee Pudding

You will need:

175g of chopped dates

1 tsp of bicarbonate of soda

50g of butter

A pinch of salt

75g of demerara sugar

75g of molasses sugar

2 fresh eggs

175g of self-raising flour

1 tsp of vanilla extract 

Butter for greasing

For the topping:

350ml of double cream 

100g of molasses sugar

100g of butter

To serve: 

250ml of whipping cream

50ml of Monin pure cane sugar syrup

Whipped cream dispenser

Cream charger

1. Preheat the oven to 180°C.

2. Place the dates into a bowl, pour 275ml of boiling water over them and set them aside to cool down before adding them with all other sponge ingredients into a food processor and blending thoroughly.

3. Butter a baking dish, pour in the batter and bake for 40 minutes until the sponge is firm.

4. While the sponge is cooking, make the topping by combining all the ingredients in a saucepan and whisking regularly while heating gently until they are thoroughly combined and allowing them to boil briefly.

5. To serve the pudding, pour the sauce over each portion then add the pure cane sugar syrup and cream to a whipped cream dispenser, screwing it shut. Add a cream charger, and shake the device thoroughly to produce a fluffy, light whipped cream. Squirt a swirl onto the top of each portion.

This British classic is a firm favourite, but this recipe combines the depth of the flavour of molasses with the pure cane sugar which complements it perfectly. Using a whipped cream dispenser to make cream flavoured with Monin pure sugar cane syrup makes it a really easy way to add a hit of sweetness at the touch of a button.