Lori’s Salt Caramel Syrup Review

Whew, that is a mouthful to say isn’t it? Luckily, its also a mouthful on the taste spectrum too! This syrup is so rich in flavor, yet also so light at the same time. It isn’t thick and full of high fructose corn syrup like most traditional syrups on the market these days. I topped the syrup on my oats all week long because it was so delicious! I love how potent the flavor of this syrup is- a little bit truly does go a long way- and that’s a good thing for me, because it means it will last longer!

I made some oats on the stove top with ground flax, cinnamon, and sliced golden delicious apple + the delicious Salt Caramel Syrup! The caramel flavor wasn’t overwhelming, and the syrup wasn’t too sweet.Mmm I would jump into a pool full of this stuff if I could. If you are a fine of natural maple syrup (which is naturally thinner in texture and not as sticky/thick as typical pancake syrup), then you will love this!

Note’s from the test kitchen:

Simplicity is always best. With only four all-natural ingredients, all you get is pure flavor in this luscious golden syrup. It starts with a base of caramelized cane sugar then gets rounded out with Tahitian vanilla, GMO-free Boyajian maple and French Celtic sea salt hand-harvested from the Bay of Biscay. Smooth and rich but not too sweet, one drizzle of this all-natural, preservative-free golden goodness is all it takes to say goodbye to the artificial stuff lurking in your pantry. Your buckwheat pancakes and Belgian waffles will get a well-deserved boost, but this heavenly syrup doesn’t stop at breakfast. Use it in breads and pastries or to sweeten lemonade, tea, coffee or smoothies.

I love that this syrup only has 4 ingredients- all found in their natural state! The ingredients include Mineral Water, Cane Sugar, Celtic Sea Salt, Tahitian Vanilla, and Maple Flavor.


A little bit about the creator behind the syrup because she just sounds awesome.


As a child, chef Lori Forrest was fascinated by the exotic recipes in her mother’s collection of Gourmet magazines, which marked an early foray into the culinary arts. An interest in French cuisine soon led her to volunteer at a California culinary school where she worked alongside the legendary Jacques Pépin. Amid years of study in kitchens at home and abroad, owning a pub, and doing demos in one of the original Williams-Sonoma stores, Lori crossed paths with James Beard, Paul Prudhomme and Martha Stewart. With a culinary career spanning nearly four decades, it’s okay to name-drop.

If you want to get your hands on this delicious syrup, it can be found on amazon or by following this link HERE!!  Trust me, it is totally worth the investment.

Disclaimer: Although I did receive this product at no cost, all opinions and thoughts are my own. I love providing honest and accurate reviews to my readers and truly believe in and support each company and product that I review.

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