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The taste of caramel becomes more bitter if you cook it longer (and darker). We love that bit of bitterness in the caramel as a nice contrast to the sweetness.

Making Suboro caramel sauce is a precision job. We work with very few ingredients, which means we have to be extra careful with those ingredients, the temperature and time.



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Complex simplicity

You make caramel simply by boiling sugar until it melts and turns brown. This discoloration is called the Maillard reaction. The Maillard reaction is a complex process in which sugars and proteins react with each other under the influence of heat. This happens with all the food you bake, or for example when you toast bread.

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