Monin Caramel Syrup
Monin Caramel 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.
Monin Caramel syrup makes an indulgent addition to coffee, milkshake or cocktails.
Using caramel syrup to sweeten your favourite latte or hot chocolate and topping with whipped cream adds a decadent dimension with layers of molasses and caramelized sugar flavours.
Caramel sweet throughout the centuries
Sugar is used as an ingredient in thousands of recipes, but simply heating it up changes it from a simple sweetener into something new and tantalisingly tasty.
Caramel is a staple ingredient of some of our best-loved dishes, from crème caramel to caramel apples, and it is this rich sweetness that Monin has captured in their caramel syrup.
There is some disagreement over the origins of the word caramel. Some believe that it is a direct descendant of the Latin word callamelus, meaning sugar cane, whereas other dictionaries cite the Arabic phrase kora-mokhalla, meaning ball of sweet.
Its easy to see where the confusion lies centuries of trying to describe the uniquely rich, sweet flavour of caramel have seen countless cultures trying to find the right words in a variety of languages.
One thing that hasnt changed during hundreds of years of tasty history is the caramel itself. Since the very earliest days recorded in history, our ancestors were drying out honey into a caramel-like concoction, and by 2000 BCE the Ancient Egyptians and Greeks were making proper sweets.
There are records of Arabs making caramel from as far back as 950AD, but it wasnt until the 1880s that some wise confectioner realised that adding cream to the boiling sugar produced the truly mouth-watering caramel flavour which we now know and love. Its no coincidence that cream and sugar are still one of the most compelling flavour combinations.
The process of making caramel has a hint of magic how can something as simple as sugar take on an entirely new flavour simply through being heated?
What is happening as the sugar warms up is fascinating heating the sugar evaporates any water which contributes to the browning and deepening of the colour as well as bringing out more complex flavours and aromas which arent present in sugar in its purest form.
As the molecules break down, they react with one another to create hundreds of new combinations, some of which have a slight bitterness, some that have a fruity flavour and others which bring the flavours of butter, nuts, malt and a variety of other tastes to the caramel.
This molecular change is also responsible for the rich array of colours that make caramel look so delicious. Theres the pale biscuity brown of caramel that has been gently heated just to the point where it has come together with a mild sweetness, through to the deep, darker brown colour of caramel that has been heated to the point where it reaches a sticky consistency and this is the point where cream is often added to make caramel sauces and sweets.
The combination of sugar and cream complement each other perfectly and the resulting flavour is a triumph of science. The way the two combine creates the flavour that is so familiar to many of us as one which features in all our favourite dishes, from the sweets of our childhood to the indulgent deserts that we enjoy later in life.
Recipe Ideas and serving suggestions
For years, coffee lovers have been sweetening their favourite drink with a variety of different foods, from agave nectar to cinnamon. From the relatively common additions of sugar and various types of milk and cream to using coffee as a flavouring in cakes and desserts, there is something about the way the bitterness of the coffee is enhanced by the sweet accent that is truly irresistible.
Mix thick, smooth cream with Monin Caramel syrup into a whipped cream dispenser, screw on a charger and shake thoroughly for a delicious topping to your cup of steaming hot coffee.
This will turn your drink into the perfect mid-morning pick-me-up, a great way to break up your afternoon or a deliciously decadent after-dinner drink.
You can add a little flavour to almost anything with Monin caramel syrup - its an easy way to bring a sumptuous sweetness to a range of food and drinks. From giving your coffee a flavoursome zing to making your ice cream really indulgent, a shot of caramel syrup can turn the everyday into something special in seconds.
A shot of caramel syrup in your tea, coffee or hot chocolate transforms them into a drink with a difference, and it can be added to a whipped cream dispenser to give your cream that extra touch of indulgence. Caramel syrup is also an ideal ingredient to combine with other flavours it adds intensity to fruits such as apples and pears and can cut through the sharpness of citrus or cranberry to create a flavour sensation which goes with anything. It can be the basis for a mouthwatering milkshake, make any dessert taste extra special and turn even a simple bowl of fruit into a decadent dish