A classic flavour and one of the most popular forms of confectionary in the world, caramel is made by heating together a variety of sugars, creating a brown-hued syrup that is often used to flavour puddings, desserts or as a topping for ice creams. While the exact history of caramel is unknown, it is recorded that by about 1650 American settlers were using kettles to heat sugar and make hard candies.
By the 1880s candy makers started to experiment with adding fat and milk while boiling sugar and water, creating what we know today as caramel. Present-day caramels have a multitude of textures and forms; “short” caramels tend to have a softer texture, while “long” caramels are chewier, with most mass-produced caramels having vanilla flavour added.
Mathieu Teisseire Caramel Sugar-Free Syrup delivers the delicious taste of freshly cooked caramel, with just enough 'burnt' flavour to complement the sweetness, adding depth and character to milkshakes, coffees and desserts, sodas, spritzes and lemonades, too.