Monin Popcorn Syrup
Monin Popcorn 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.
For some people, the idea of watching a film without popcorn is unthinkable the two are inextricably linked in the minds of so many people that just the smell of popcorn can make them think of the cinema. Popcorn has a truly unique taste and although it can come with a wide variety of flavourings, the distinctive essence of popcorn is one which is loved the world over. Popcorn syrup captures the flavour of popcorn so deliciously, it is the perfect way to add a toasted, nutty flavour to a range of drinks and desserts.
Centuries of corn popping
It was around 10,000 years ago that corn was first cultivated as a foodstuff in the area that is now Mexico, and the idea of popping corn has been around for millennia as well. Archaeologists have discovered evidence of corn being popped dating back as far as 3600BCE.
We dont know what these ancient civilisations called their tasty snacks, but we do know that the term popped corn first became popular in the early 1800s as by 1848 it appeared in a dictionary of Americanisms. Before then, we know that it was referred to as pearls or nonpareil.
Until the 1890s, popcorn was popped on open fires, then stove-tops around the world which is how it might have continued until the 1890s when an innovative confectioner named Charles Cretors adapted a peanut roasting machine to make it more effective. Not only did his steam-powered machine produce perfectly roasted nuts every time, but it also gave him the idea to try popping corn in it.
Such was the success of Cretors machine that he ended up patenting it and hiring a travelling salesman to spread the word. He also used the enticing aroma of freshly popped corn to impress snack fanatics at worlds fair in Chicago which began a long career in popcorn production for Cretors and his company. He ended up supplying a new and improved version of his popcorn popper to cinemas to meet demand from the movie-watching public.
During the depression, the popularity of popcorn increased as it was a low-cost snack which was easy to come by and very nutritious. When World War II resulted in sugar rationing, Americans started eating three times as much popcorn has they had before to compensate for the lack of sweet treats.
The science behind popcorn
It is amazing how tiny, rock hard kernels can be turned into deliciously fluffy snacks simply with the application of heat. The moisture and oil within the kernel expand as the temperature rises, but because the outer husk is so strong, it takes a significant pressure from inside before the pop which sees the insides of the kernel expand rapidly into a snack in a class of its own.
Not all corns are created equal when it comes to their popping potential. There are certain varieties which lend themselves to the process of popping most effectively and are grown specifically to be used for popping. The most common is a strain called Zea mays.
The smell of popcorn, which can instantly induce a craving for the crunchy snack, is scientifically delicious. It contains high levels of aroma compounds which are so appealing to humans that they have been isolated to be used by food manufacturers to make products smell more appealing.
With so many food manufacturers trying to recreate the taste and smell of popcorn in an attempt to appeal to the food-buying public, its no surprise that there are plenty of ways to add a delicious popcorn hit to a variety of dishes.
For a simple yet delicious treat, adding Monin popcorn syrup and cream to a whipped cream dispenser produces a light, fluffy treat, and makes the perfect addition to a cup of freshly brewed coffee, a steaming hot chocolate or a scoop of ice cream.
Caramel Popcorn Sundae
You will need:
300ml of double cream
Whipped cream dispenser
100ml of Monin popcorn syrup
3 eggs (separated)
50g of sugar
250g of white chocolate, melted
50g of caramel popcorn plus more for garnish
60ml caramel sauce
How to make it:
1. To make the popcorn flavoured whipped cream, put the double cream and half of the Monin popcorn syrup in a whipped cream dispenser, and screw shut. Attach a Cream charger, and shake the device vigorously to create a light, fluffy mixture. Set aside for now.
2. Beat the egg whites until they are firm and standing in stiff peaks, then set aside.
3. Beat the egg yolks and sugar together until the mixture is pale and fluffy, then stir in the melted white chocolate.
4. Add the mixture from the whipped cream dispenser and combine thoroughly before folding in the egg whites.
5. Lightly chop the popcorn and stir into the mixture alongside the caramel sauce.
6. Freeze the mixture for at least 3 hours until firm.
7. Serve the ice cream with a sprinkling of popcorn and a drizzle of monin popcorn syrup, or you can add more popcorn whipped cream or some chocolate shavings if you prefer.
The flavour of popcorn makes this an ideal treat to share on a movie night, or whenever you get a craving for something sweet and indulgent.