Used in 254 recipes at an average of 1.094%.
A rich, sticky & creamy caramel tobacco.
Further exploration of Holy Holy Grail and HS Caramel toffee led me to this scrumptious and richly rewarding creamy caramel RY4 delight. Simply put, pure bliss...
Not much has to be said for the highly acclaimed Holy Holy Grail. It is, by far, the quintessential RY4. Period. Light on the tobacco, heavy on the vanilla infused caramel goodness, this is the bedrock of this recipe. Use V2 at 8% for best results.
HS Caramel Toffee is my go-to caramel and further deepens the caramel layer by providing a rich and creamy true caramel flavor.
LB Vanilla Ice Cream is a superb VIC and further compliments the vanillas & introduces a wonderful, rich and smooth, creamy element. Initial adaptations features custard which was good, but this bad boy/girl is just soooo much better!
HS Italian cream is pure indulgence and simply adds luxurious, double cream, oral satisfaction.
Give this baby at least 7 days to stew and be prepared for oral bliss...
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and ID10-T.
This is our version of a Cream Cheese Danish. This recipe has been on our radar since the beginnings of DEVELOPED and now it's finished, enjoy! Full Development Notes at https://youtu.be/YqQJ0mHiJxQ
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/DevelopedDIY
Lemon meringue pie with mascarpone cheese layer.
I wanted to post a lemon meringue recipe but at the same time to make it a bit different from the other ones published.
CAP Lemon Meringue pie is my go to, so it was an obvious choice.
FA lemon Sicily for me is the best lemon by far although it fades.
1% is all you need to support CAPs Lemon Meringue Pie.
The marscarpone Layer is made with HS Italian Cream wich is an awsame cream, its rich, thick and buttery but gets a bit cheesy wich here fits wonderfully.
And TPA Cheesecake with Graham Crust that adds more cheesecake flavour and a graham base for our crust.
CAP Golden Butter 0.5% just because its a key ingredient in pies and makes the graham base a bit more pie like.
And Finally FA Meringue one of my favourite flavourings and how can you not add Meringue to a Lemon Meringue pie?!
Berry Cinnamon Roll with a hint of lemon.
I paired FW Blueberry & CAP Harvest Berry for the berry note in the mix. I really FW Blueberry but it needs a little help to shine through so I threw in some Harvest berry.
I paired FW Cinnamon Roll & FA Pandoro to make the pastry. Cinnamon Roll taste like the inside of a cinnamon roll to me & needs a little help in texture. So i put some Pandoro with it. Which taste similar to a Lemon Cake & has some decent body.
Italian Cream Is used for the icing on top & FLV Rich cinnamon is used to boost the cinnamon in the FW Cin Roll.
I am not the biggest fan of really sweet juices. So feel free to add your favorite sweetener if you don't find it sweet enough.
Needs around 7 days to steep.
PLEASE RATE & REVIEW IF YOU MIX.
Assassin! This remix has pushed my skills to the limit. You would think a custard would be one of the easiest remixes to tackle, but this profile took over 40 batches to get right! Vapetasia's Killer Kustard has a certain sharpness or brightness that was very difficult to mimic. I have no idea what they use, but I think I've come about as close as I can without absolutely going insane trying to figure out what flavorings they use.
I want to give a big shout out to Wayne Walker for his insight on this profile. Although his thoughts on what goes into Killer Kustard is much different than my final version, he has been a huge help tackling this profile, thanks Wayne.
My first 20 or 30 batches were loosely based on Waynes public release of his Killa Kustard. And while it is very close, there seemed to be missing that "sharpness" or "Brightness" I mentioned earlier. I honestly used every conceivable combination of custards, creams, ice creams, and sweeteners that I could and created a shit-ton of really good custards, just not Killer Kustard.
One "break-through" I had was when I ordered DFS Holy Vanilla. I had been using INW Shisha Vanilla for that sharp vanilla note I was getting in the original, but it wasn't quite right. I heard Wayne say that he too got a "sharpness" from the original and thought by turning up his percentages, he might could get that sharpness. I normally don't use vanillas over say .5%, but DFS Holy vanilla can be cranked up, and that was the secret sauce that was needed.
Many mixers think that the custard used in the original is CAP Vanilla Custard V2 and while that may be the case, I found that CAP Vanilla Custard V1 worked better for me giving it a much deeper, eggier feel.
HS Italian Cream is there to give the mix and even deeper, rich note that most creams lack. At 1% it really adds character to the mix.
Last but not least, FW Sweetener. Many mixers say it's best to use EM in custards, and for the most part I agree that sweeteners like CAP SS is not the best for this particular profile. However, when I used TPA EM I got a muting that was taking away from the brightness I was going for and when paired with DFS Holy Vanilla, FW Sweetener was the best choice for this profile.
This recipe is very simple in it's structure, but it was not a simple recipe to try to clone/remix. I've done my best and anyone who loves Killer Kustard will, I'm sure, love this.
Steep time is a minimum of 1 week, 2 weeks is better for the CAP Vanilla Custard to shine. I mixed this at 70/30 VG/PG as that's what the original is mixed at.
I hope you will mix, comment, and or rate, it make us all better mixers. :)
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I'm sure glad that's over!
I tried to base this recipe on a light chocolate but medium strength Coffee Crisp candy bar.. I did achieve what I set out to complete with the good amounts of both worlds of either a coffee milkshake to a candy bar..
Check out what DIY Downunder has to offer:
Very smooth blueberry flavor with hints of cake notes from the muffin.. The Boysenberry will give a slight sharpness to the blueberry as an enhancement..
The Italian Cream with the Vanilla Pudding for added creaminess for the mouth feel.
This was also created for a MTL set up with single coil Fused Clapton Ni80
2 26g Ni 80, Clapton with 36g Ni 80. 6 wrap coil used at 45W
Nonnie's a Nutty Pie
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!