Used in 32 recipes at an average of 1.37%.
●it is more spot-on to the profile with 2% Strawberry (TPA) but i hate this concetrate so i replaced it with Strawberry (RF)
●For the year in mixing candy challenge
●The licence to chew:
In 1930 Edmund Münster acquires the licence to produce an innovative, fruity chew "without gum, made of sugar, syrup and other ingredients". He calls it MAOAM and at Easter 1931, he brings it on the market as "an extremly delicious, highly sought-after specialty candy".
i get some chemical offnotes in the middle of the exale
suggestions on how to get rid of them are very welcome☡☢
Almost all the apple pie recipes i have vaped were a huge dissapointment for me.so i decided to mix my own.i know that he trend these days is to deal with a small number of concentrates using higher percentages.i have these concentrates so i figured "why the hell not?"
If anyone decides to mix it i have to say that this is a full bakery taste pie with a light essence of apple.if someone wants more apple he hould raise the two apples inw up to 1.3% but not any higher than that.enjoy!
Chocolate, Salted Caramel, Custard. I have to say, I have never has this as a desert. I had to do a bit of research to see the ingredients in this profile, http://mirchitales.com/salted-caramel-custard-a-belated-eid-mubarak/ . I didn't go too heavy on the custard. I wanted the chocolates, caramels, and brown sugars to be the star of the show. It's a dark, heavy desert, just the way I like it. The FA Cookie, HS Australian Chocolate, and Bavarian Cream make up the "Oreo" cookie layer. The FW Salty Butter Balls adds the caramel and brown sugars. The CAP Vanilla custard,...well it is a custard profile. Just a touch of CAP Super Sweet to brighten things up a bit, and voila, my interpretation of a Chocolate, Salted Caramel, Custard.
I would suggest steeping this for at least 3 days for the best flavor.
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*FA Fuji used as Jungle Flavors are not available in Canada.
I know, how unique is an apple fritter? If it wasn't so good, I would have selected a different entry. This is a warm buttery fritter that is just in time for fall. Here in Canada we have Tim Hortons for our coffee stop and they make a very simple fresh (not overly sweet) apple fritter I really wanted to recreate. I mix this at 30/70 PG/VG and let it steep a week.
CAP Cinnamon Danish Swirl- this has a rich spicy cinnamon base with it requiring a high enough percentage for all notes to come through against the buttery cream but not so much to get a mouthful of cinnamon. 3% was just right to get this.
FA Fuji- at higher percentages this can be nauseating but is still a main note in the profile. 1% gives a greener apple without over powering the recipe. It holds on the steep and allows for a fresh apple note to ring through.
TPA Strawberry Ripe- this will need a higher percentage than the apple to lend its sweetness and red strawberry back note. It gives us a bridge between the apple and danish swirl.
FW Sweet Cream- this is imperative for our buttery creaminess in the recipe. It takes some steep time to shine through but when it arrives it creates a balance in the recipe.
FW Salty Butter Balls- I have no idea what salty butterballs are but know this flavor well. It works very well with Cinnamon Danish Swirl and the very slight salty butter flavor adds a richness and spicy butter to the mix. There is also a brown sugar like note included with this flavor and does it without the burnt sugar taste found in other options.
FW Butter pecan- what is lacking in the Butter balls and sweet cream is found here. The final butterscotch like flavor in the butter pecan tops it all off. There is a subtle pecan flavor that lends well to the other ingredients and rounds it all out.