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Who First Invented Caramel Syrup and How Did It Get So Popular?

We are talking about yes caramel syrup, which seems to be always present, sweet but not offensive, with a complex characteristic flavor with hints of milk and warmth. Kids and adults love caramel syrup, and every self-respecting barista always has a bottle of caramel syrup next to the coffee machine.

The history of caramel;

The first dessert presented to our ancestors was honey. However, man-made caramel, which can be considered a turning point in the culinary development of mankind, is the first sweet miracle that makes life more fun and enjoyable. It is known that even Dalits in ancient India loved to eat fried sugarcane.

In fact, the word itself comes from the French caramel (in Latin cannamella) - in translation this is “candy cane”. Sugar has always been considered a rather expensive product, so only rich people could buy it.

At first, lollipops were a luxury item and a delicacy of the nobility, but gradually they became fun for ordinary people - they were sold at fairs and markets.

From caramel sugar to viscous syrup

By 1650, Americans were making caramel candies in large sparkling copper cauldrons. And a few centuries later, a pensive and nameless culinary expert for history accidentally or deliberately added milk and water to the boiling golden mass, and got the caramel syrup prototype at the same time as confectionery desserts.

Later, French rebel chocolatier Henri Le Roux founded a caramel school in Switzerland and then moved it to Brittany, famous for its excellent salted butter. There he perfected the caramel syrup and came up with a salty version.

Caramel syrup and coffee: a non-random, but the most versatile combination

Expert Andrey Skidan explains why caramel syrup has become so popular:

“Caramel syrup really pairs wonderfully with coffee. The reason is simple: The coffee itself also has a caramel flavor to begin with. Roasted sugar (which is actually our caramel) is very different in taste and aroma from regular sugar, which is quite neutral in itself.

According to Andrei, we are dealing with similar processes: sugar acquires a rich taste during caramelization, while roasting coffee beans gives exactly the same. The two caramel flavors complement and enrich each other. Other flavor notes of coffee - chocolate and hazelnut - also pair well with caramel.

"Caramel" is one of the most famous when it comes to syrup for coffee and cocktails, with it they prepare lattes, cappuccino and different types of iced coffee. This syrup can be added to cold and hot cocoa or milkshakes dipped into cake layers, used as a filling for cake or waffle sauce.


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