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Sweetbird Syrup 1L Salted Caramel

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Sweetbird Salted Caramel Syrup 

For any doubters about sweet and savoury flavours working together, look no further than salted caramel. This irresistible blend sees the rich, velvety tones of caramel enhanced by the inclusion of salt. Sweetbird Salted Caramel Syrup gets the balance between the two ingredients perfectly, making it a fantastic addition to the likes of chocolate cakes, iced coffees and lattes. As with all syrups under the Sweetbird range, this salted caramel creation is GMO-free, gluten-free and approved by the Vegan Society. 

The History 

It is one of the most popular sweet treats on the planet right now. Whether its in ice cream, mochas or cakes, salted caramel is everywhere.  Yet funnily enough, this wasnt the case a few years ago. In fact, go back before 1977, and there was no such thing as salted caramel. 

Going back to its origins, French chocolatier Henri Le Roux is credited with being the innovator behind salted caramel. Le Rouxs decision to create salted caramel was firmly a business-related one. After opening a patisserie in Brittany, he quickly realised one thing: if he didnt want his business to sink without a trace, he needed to stand out from the crowd. This is because the region of Brittany was flooded with other established patisseries. As a result, Le Roux quickly started extensive testing to craft a new product which would put him on the culinary map. Making use of the areas bountiful supply of salted butter, he came up with a salted butter caramel. 

Le Rouxs creation spread like wildfire. Locals flocked to his store and turned the salted butter caramel into a bestseller. Not long after, the confection received national plaudits as it scooped the Best Sweet in France award in 1980. While Le Roux laid the groundwork, it took various other elements for salted caramel to become the worldwide sensation it is today. Global brands such as Starbucks and Häagen-Dazs started experimenting with the flavour in their products. Consumers fell in love with this sweet and salty contrast, other businesses followed the salted caramel trend, and the snowball effect kicked in. Now whether its in major supermarkets or independent coffee shops, virtually every food/drink establishment features their own salted caramel creations. 

Recipe Idea

Banana and Salted Caramel Cupcakes 

Simple to make and light on spicing, these banana and salted caramel cupcakes have almost universal appeal. Not only are they a treat to bake, but those consuming them will also think theyre a treat to eat! The flavour of banana is the focus of the actual cakes, whereas the whipped cream topping is all about the salted caramel element. This delicious, creamy accompaniment can be made in seconds using a whipped cream dispenser and cream chargers.

What you will need:

  • Two bananas

  • Milk (2 tbsp)

  • Two eggs

  • Vanilla essence (1 tsp)

  • Caster sugar (200g)

  • Butter, softened (125g)

  • Self-rising flour (185g)

  • Bicarbonate of soda (1/2 tsp)

  • Fresh cream (240ml)

  • Whipped cream dispenser

  • Cream chargers

  • Sweetbird Salted Caramel Syrup (60ml)

- Preheat the oven to gas mark 4/180C. Get a cupcake/muffin tin and line it with 12 paper cases. 

- In either a food processor or blender, place the bananas, milk, two eggs and vanilla essence. Pulse the ingredients together, continuing to do so until the mixture is smooth and free of any noticeable banana chunks. 

- In a large bowl, place the caster sugar and butter. Beat these two ingredients together until they turn into a fluffy and light mixture. Doing so in batches, add the smooth banana mixture to the bowl. Continuously stir as you pour in the banana mixture, which will help to ensure everything is well combined. 

- Sift the bicarbonate of soda and self-rising flour into the banana mixture. Stir everything together one final time until the mixture is, once again, smooth. 

- Spoon the mixture evenly between the 12 prepared paper cases. The aim is to fill each case about 3/4 of the way full. Place the cupcakes in the oven for around 25 minutes. To check they are fully cooked, insert a skewer into the centre of a cupcake. If the skewer comes out clean, the cupcakes are ready to be brought out of the oven. Transfer the cakes onto a wire rack to cool. 

- Along with the fresh cream, add the Sweetbird Salted Caramel Syrup into a whipped cream dispenser. Screw a cream charger into the dispenser and double-check the lid has been securely closed. Shake the dispenser energetically for a few seconds, which will not only combine the cream and salted caramel effortlessly, but also turn the ingredients into a fluffy 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.

- When the cupcakes have cooled, its time to bring the two main elements together. Carefully squirt the salted caramel-flavoured whipped cream on top of each cupcake. If appearance matters, use a swirling motion to layer the cream and make the cupcakes Instagram ready. 

  • Nutritional information:
    per 100ml
  • Sugar Free:
    Includes Sugar
  • Nut Free:
    Nut Free
  • Energy per 100ml:
  • Fat Free:
    Fat Free
  • Vegertarian:
  • Fat:
  • Quantity:
  • Vegan Friendly:
  • Saturated Fat:
  • Gluten Free:
    Gluten Free
  • Total Carbohydrates:
  • Carbohydrates Per Serving:
  • Of which sugars:
  • 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, salt, natural flavouring, colou= plain caramel, acidity regulator, citric adic.
  • Natural:
    ALL Natural Ingredients
  • Energy kcal:
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