1883 Salted Caramel Syrup

With 1883 Salted Caramel Syrup 1 L you get the essence of modern café indulgence in a bottle. Here, deep, rich caramel flavor meets an elegant touch of sea salt, which elevates the taste experience and gives your drinks a distinct gourmet profile. Salted caramel is one of the most sought-after flavors in both coffee and desserts, and this syrup is therefore an obvious top seller on the shelf - both in the café and in the home bar. 1883 is known for their uncompromising quality and professional syrups, and the salted caramel variant is no exception: concentrated, intense in flavor and developed especially for bars, cafés, restaurants, ice cream parlors and anyone who wants to serve drinks with café level.

Flavor profile – round caramel, buttery richness and a touch of sea salt
The taste of 1883 Salted Caramel Syrup is rich, rounded and deep. The base is a classic, soft caramel flavor with notes of caramelized sugar, slightly roasted nuances and an almost buttery body. On top of that lies a discreet but distinct touch of salt, which sharpens the flavor, highlights the sweetness and gives the syrup character. The result is a perfect balance between sweet and salty, which makes every sip more interesting and satisfying than regular caramel syrup. In the nose you can sense warm caramel, a little butter and slightly burnt notes, while the taste is experienced as full, creamy and “comforting” without being heavy. The concentrated recipe means that even small amounts of syrup provide lots of flavor, which makes the product both easy to use and easy to dose, regardless of whether you work professionally or at home.

Uses – from salted caramel latte to desserts, iced coffee and milkshakes
1883 Salted Caramel Syrup is a true workhorse in both bars and cafés because it can be used in so many different contexts. In coffee, it is perfect for lattes, cappuccinos, flat whites, cortados, americanos and hot cocoa, where the sweet-salty caramel flavor provides a rich, dessert-like experience. A classic salted caramel latte only requires an espresso, steamed milk and a few centiliters of syrup – the flavor does the rest. In iced coffee, frappés and cold coffee drinks, the syrup provides a creamy, café-like experience that many guests associate with their favorite coffee chains. It is also ideal in milkshakes, smoothies and iced drinks, where it plays perfectly with vanilla ice cream, chocolate, banana or coffee. Outside the coffee world, salted caramel syrup works as a topping syrup for ice cream, pancakes, waffles, brunch dishes, brownies, cheesecakes and desserts in glass. You can use it to ring the glass, drizzle over whipped cream or mix it directly into creams and sauces. In cocktails and dessert drinks, it is excellent in combination with cream, coffee, chocolate, rum, whiskey or liqueurs, where it provides sweetness, fullness and a deep caramel flavor.

1 liter bottle - professional quality for bars, cafes, offices and home bars
Like the rest of the 1883 range, Salted Caramel Syrup comes in a practical 1 L bottle, perfect for professional environments, but also suitable for serious home users. The high concentration means that you typically only use 1–2 cl per serving, making the bottle economical to use and easy to calculate in both café and bar accounts. Together with a dosing pump, you get full control over the quantities, so you can ensure the same taste every time – ideal when working with signature drinks, fixed recipes and a consistent level of quality. 1883 Salted Caramel Syrup is an obvious choice for those who want to offer something more than “just coffee”: a syrup that functions as both a top seller, signature ingredient and taste benchmark for your café, your bar or your webshop. For the home barista, it is the fastest way to make café-style salted caramel drinks without advanced equipment – ​​just good coffee, milk and this syrup.

Simple setup instructions and intuitive operation from day one. The equipment integrated seamlessly into our workflow, and staff training was minimal. Clear documentation was included, and the technical team provided excellent guidance whenever needed.

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