Sweetbird Syrup 1L Toasted Marshmallow

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Sweetbird Toasted Marshmallow Syrup

With the assistance of Sweetbird Toasted Marshmallow Syrup, the flavour of this trademark campfire snack can now be enjoyed in a plethora of drinks and desserts. The sweetness of marshmallow is paired up with a warm, fire-toasted taste which is a particular treat in a hot chocolate. For added selling points, all Sweetbird syrups are vegan-friendly, free from GMOs, and free of any artificial flavourings and colourings. 

The History

The sweet, springy and airy marshmallow has had a surprisingly long history. While its exact origins are unknown, the belief is marshmallows have been enjoyed by the ancient Egyptians since as early as 2000 BC. Produced with a mallow plant species sap, grains and honey, the first iteration of marshmallow was reserved only for royalty and for the gods. Aside from being a sweet treat, they were used for their perceived medicinal benefits. This included treating sore throats and coughs, and even healing wounds. 

As the centuries went on, the growth of mallow plant as a medicinal product continued. It was utilised as a way to deal with bee stings and toothaches. Arab physicians used mallow leaves to create an anti-inflammatory remedy, while the Romans figured out it could be used as a laxative. When it came to being used as a food source, the marshmallow travelled a much different path. Due to the bitter and tough nature of the mallow plant, it was only saved for times of famine.   

In the 19th century, French confectioners changed the game. They added dried marshmallow roots to egg whites, water and sugar, whipped the ingredients up, and supplied a spongy-soft dessert. These were turned into bars and lozenges, with the original intention being they were a healthful snack. To cut down on production time, the plant extract was eventually substituted for gelatine. When it made its way to the United States in the late 1800s, the recipe was altered to create a marshmallow crème. Then, in 1927, a certain Girl Scouts Handbook detailed the Some More recipe, which instructed people to toast marshmallows over coals and place them between crackers. This would eventually become known as smores. New processing techniques in the 1950s would give marshmallows the cylindrical shape and airiness theyre known for today.  

Recipe Idea

Chocolate and Toasted Marshmallow Sponge Cake 

Few desserts can match the sweetness, comfort and convenience of a classic chocolate sponge cake. This simple yet scrumptious cake is given an exciting twist, however, with the inclusion of a delectable toasted marshmallow-flavoured whipped cream in the centre. Whats more, the cream can be made at home using a whipped cream dispenser and cream chargers! 

What you will need:

  • Three eggs

  • Caster sugar (200g)

  • Unsalted butter (200g)

  • Self-rising flour (140g)

  • Cocoa powder (60g)

  • Sweetbird Toasted Marshmallow Syrup (60ml)

  • Fresh cream (240ml)

  • Whipped cream dispenser

  • Cream chargers

  • Two Cadbury Flake bars, for decoration

- First of all, weigh the three eggs, including their shells, on a suitable scale. The eggs should weigh as close to 200g as possible, to match the measurements of the caster sugar and butter. If they come in too light or heavy, mix and match whatever eggs you have until they hit around the 200g mark. 

- Preheat the oven to gas mark 3/170C. Grab a couple of 23cm cake tins, grease lightly with butter, and then line them with baking parchment. 

- In a large mixing bowl, place the caster sugar and unsalted butter. Use an electric mixer to cream these ingredients together, continuing to do so until the mixture is pale and fluffy. Add and whisk each egg, one at a time, into the mixture. Note: the electric mixer should be used on its lowest setting for this step, as you dont want to over whisk the eggs. 

- In a separate bowl, combine the self-rising flour and cocoa powder. Using a sieve, scoop up two tablespoons of the cocoa-flour mixture and pour into the mixing bowl. Use a spoon to give the mixture a quick, gentle stir. Continue this process until all of the cocoa-flour mixture has been combined. Now place the bowl back onto the electric mixer and switch it on, leaving it to stir until everything is mixed well and airy this will ensure a lighter sponge. 

- Pour the cake mixture evenly into the two tins. Place the tins into the oven for around 20 minutes. To check the cakes have finished baking, lightly press on top of the sponges. If they have a spongey texture which causes your fingers to spring back up, thats a sign they are done. Bring out of the oven and allow the sponges to cool. 

- As they cool, pour the fresh cream and Sweetbird Toasted Marshmallow Syrup into a whipped cream dispenser, and securely  close the device. Next, screw a cream charger onto the device, and give the dispenser an energetic shake for a few seconds to produce a light, fluffy, marshmallow-infused whipped cream in an instant!

Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup to the recipe as necessary.

- Turn the two sponges out of the cake tins. On one of the sponges, spread the toasted marshmallow whipped cream on top, creating an even layer. Place the other sponge on top of the cream. For an extra touch of inviting decoration, chop each of the two Flake bars into four, and place these pieces around the edge of the cake. 


Additional Product Information
Brand: SweetBird


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Nutritional information
per 100ml
Energy per 100ml
Saturated Fat
Total Carbohydrates
Of which sugars
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Glucose - frutose syrup, water, sugar, flavouring

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

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Trade & Wholesale

We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

You will required to fill out forms so we can check your reason for wholesale and before we are able to discuss prices.

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