Monin syrups and ice cream
Wondering if anyone has ever used or seen monin syrups being used on ice cream as a topper. Just wondering about the consistency as far as the syrup adhering to the ice cream. Is it caramel consistency or is it just thin and will slide right off?
I know they sell sauces and fruit purees also but the flavors of both are limited. There seems to be so many more options with the syrups.
You would have to cook them a bit to thicken them, I would think. They are much too thin to use as a traditional ice cream topping as they are in the bottle - they're mostly meant for mixing in beverages, so they are pretty thin. If you've ever made simple syrup for anything (in a standard 1:1 ratio) that's more like the consistency of the syrup right out of the Monin bottle.
Of course, that won't bother everyone. My dad loves creme de menthe on vanilla bean ice cream, and that's pretty thin as well. But if you're looking for that homemade caramel/hot fudge consistency, you'll have to doctor it a bit, first.