Asian carmel syrup

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You're better off doing it yourself! Notify me of new posts by email. Do you think I can use molasse as a substitute? Add the hot water to the sauce and stir together over Medium heat. However, you certainly can put it in the fridge.

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I love that dessert, especially the caramel syrup.

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Chicken with Vietnamese caramel sauce

Once you get a deep amber color, turn off the heat. You'll see a progression from cham pagne yellow to light tea to dark tea. Check out some of my other recipe posts: Thanks for the detailed photo breakdown of how to make this. It is my goal to keep my videos short while still being informative. Lastly, the final product has the right color and a great taste. Eventually, bubbles will cover the entire surface.

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