How it's made

Complex simplicity

Caramel forms when you heat sugar until it melts and turns golden brown. That browning? That’s the Maillard reaction—a bit of chemistry where sugars and proteins react to heat. You’ll see it in seared meat, toasted bread, and roasted coffee beans.

Bittersweet

We don’t use condensed milk in our products. With condensed milk, the brown color comes from milk sugars—not from caramelized sugar. It’s quicker and more efficient, which is why it’s often used. Think dulce de leche.

But… sugar can be heated much higher (up to around 180°C), and that’s where the magic happens. The flavor gets deeper, richer, more complex—and that’s exactly what we love.

The longer you cook caramel, the darker and more bitter it becomes. And that little hint of bitterness, that edge just before it burns, creates an exciting contrast with the sweetness. And yep - we’re big fans of that.

Precision

Making Suboro is a matter of precision. We work with just a few ingredients, so every detail counts—from the quality of those ingredients to the exact temperature and timing.

Contact

We'd love to hear from you! Here are several ways you can contact us:

Social Media

Write to us directly via our social media channels.

Business orders

Do you have a cool restaurant or a beautiful store and would you like to stock Suboro? Please get in touch at verkoop@suboro.nl

Customer service

Do you need help with anything regarding an order or do you have questions about our product? Send an email to winkel@suboro.nl