Thanks.I think you will like it. I love it on it's own around 3.5%. I just polished off 100ml of it. This will be my first time trying it in a recipe with other flavors.
Thanks.I think you will like it. I love it on it's own around 3.5%. I just polished off 100ml of it. This will be my first time trying it in a recipe with other flavors.
Butterfinger SF (RFSC)
4.50% Butterfinger (Real Flavors)
0.50% Now Glycerite Stevia
What is Now Glycerite Stevia ?
Caramel Apple
Apple (TFA) - 9%
Caramel (TFA) - 4%
Bavarian Creme (TFA) - 4%
Cotton Candy (TFA) - 2%
Would just a plain cream & lower percent of custard work? If I'm remembering correctly bavarian cream adds a mouthfeel to a mix.This one turns out to be a Candy Apple. Very sweet and mild, with the Apple in front.
Would just a plain cream & lower percent of custard work? If I'm remembering correctly bavarian cream adds a mouthfeel to a mix.
I don't have bavarian cream and don't need one. I'll just play with the recipe a bit and mix it up. Thanks for a good starting point.I am thinking next time go 8 -4 -2 -1 on the percentages, maybe a little less sweet and a little more caramel ?
Maybe vanilla swirl or VBIC then. I don't use CC but do have Cap super sweet, drop or two will be enough.I am thinking (not always safe) that Bavarian Creme adds a sweet vanilla touch to the caramel. Adding Cotton Candy on top made it really sweet.
That is one of my biggest faults. I keep tweaking till I totally forget what direction I was heading to begin with. Hard candy comes in handy now and then. Thats what gives it the shell.I have everything for this one but hard candy. Think I'll try both versions with a tweak or two.