The king of all chewy candy, the semi-elusive Mango Hi-Chew. The candy itself is just as much about texture as flavor, as it manages to be the sweet spot between something juicy and sweet like a starburst and chewy and substantial like taffy. I tried to replicate that at best as I could in vape form.
The fruit flavor here comes primarily from CAP Sweet Mango. The concentrate has a really soft, almost buttery overripe kind of mango quality that manages to be thick enough it's almost chewy. It's lacking most of the brightness and acidity you expect from a mango flavor, and it gets super weird at higher percentages so I had to build my juice around the level of mango flavor I could get without dragging up all those buttery earth notes that CAP Sweet Mango can get when it's overdone.
In my experience, peach and mango candy flavors are fairly similar, and I've used a a small percentage of a juicy peach to add some spark to the sweet mango without making it taste like a peach candy. CAP Juicy Peach has slightly less throat hit than TFA, and adds some of the acid and wetness to match the actual fruit flavor in the hi-chew. Still fairly potent, and even .25% brings up some throat-hit issues that I had to address.
CAP Marshmallow is foremost a textual element in here. I want some fluffyness and volume to the juice, helping it hit that taffy kind of mouthfeel. I think 2% gave me a nice volume without muting out that mango or bringing in too much vanilla.
TFA Whipped Cream is an accommodation for the contest format, and used mostly as an emulsifier for that mango and marshmallow. It does a lot work here, keeping the throat hit from the peach under control, dulling some of the more ripe notes from the mango, and pulling down some of the dry sugar and vanilla notes from the marshmallow further into the juice while adding to the thicker mouthfeel. Triacetin is a helluva drug, and it ends up being pretty vital for the shake and vape part of the contest.
It's a candy, so I think some sweetener is definitely a fit for the profile. I've gone with 1% of TFA Sweetener, because I wanted some of the inherent ethyl maltol sweetness for the mango note here, as well as the heavier, sugary sucralose to sort of force the juice onto your palate and further deaden the sharp edges on the peach and marshmallow.
I mixed this at 70%VG and 1.5mg nicotine, just because I felt like the higher pg was accentuating the weird notes in the sweet mango, but it's not a night or day difference in terms of flavor over 60%VG.
I am going for a tangy, sweet strawberry profile. I used a high percentage of strawberry taffy(CAP), because it's the main profile and I wanted it as such. The pink lemonade really brings out the tangy flavor well. Marshmallow really pulled this profile off. It helped bring down the throat hit from the strawberry taffy concentrate. It also rounded out the mix of taffy and lemonade. Of course I went with mega sweetness, because it is a candy after all. This is a favorite candy of my wife, and she was blown away by this recipe. The ethyl maltol needed to stay a little low to avoid turning it into cotton candy. Lol. The sweetener helped out the profile to give it what it's made out of, sugar. Hopefully you'll enjoy the sweet and tart flavor of the Willy Wonka candy factory in this stretchy candy we've all had, whether you were a kid or an adult
Hot Tamales, the classic chewy, spicy jelly candy, now comes in a tantalizing new variety: Hot Tamales Tropical Heat. Unlike the purely cinnamon originals, these new Tropical Heat Hot Tamales come in three fruity flavors: Limon Fever, Pineapple Picante, and my favorite, Mango Tango.
3% CAP Jelly Candy + 0.5% TFA Cinnamon Red Hot (no PG) + 1% TFA Sweetener. This is your classic Hot Tamale flavor. The candy starts off sweet and then the heat builds as you chew. It creeps up slowly, mostly hitting the back of your throat, followed by just a little burn around the sides of your tongue. The spicy cinnamon continues to build with each piece, so the more you eat, the more you feel the heat, until your tongue sizzles four or five pieces in. This vapes the same way. Weigh the TFA Cinnamon Red Hot carefully; it’s a powerful ingredient and being even one-tenth of a percent off will easily be too much or too little. TFA Sweetener is NOT optional and cannot be substituted with EM or a sucralose solution; Hot Tamales need both the sugar lips effect of a little sucralose and the sweetness-enhancing and flavor-rounding properties of maltol. You get more of a homemade, pectin-based gummy treat, rather than a mass-produced jelly bean-type candy, without the TFA Sweetener.
CAP Sweet Mango has the density and depth to infuse this recipe with mango flavor and the CAP Jelly Candy interacts with it in a way that curbs its tendency to taste like cloyingly overripe, fast approaching rotten, fruit. However, it’s still not quite vibrant and fresh enough to mimic the burst of bright mango flavor you get as soon as the sugary shell of a Mango Tango Hot Tamale crumbles on your first bite. TFA Philippine Mango is too weak to lead any mango profile without using a ton of it and bringing along a gnarly chemical off-note, but the addition of it here gives CAP Sweet Mango’s fleshy flavor a brighter, more nectary taste like the candy's mango flavor.
I've never been able to eat just one Swedish Fish at a time. This was modeled after "red" Swedish Fish.
TPA Swedish Gummy: This flavor can be an outright pain in the ass. It's very accurate to it's name, but it carries a vicious throat hit if you use it much higher than 1.5-2% At 2% in this mix it started imparting some unwanted harshness, so I dialed it back to 1.5% in the final recipe to help keep things smooth, while still imparting some sweet gummy flavor.
CAP Jelly Candy: A bit of a sleeper flavor, you don't taste this very much in the mix. It's intended purpose is to lend some body to the Swedish Gummy, which I think it does well. Standalone this flavor is very similar to the inside part of a jelly bean.
TPA Watermelon Candy: A bit of a weaker watermelon flavor, this helps keep the strawberry balanced from it's usual syrupy self, while still contributing to the overall sweet "red" flavor of the swedish fish.
TFA Sweetener: What's a little candy with some sugar, eh? Earlier versions included more, or less sweetener. At 1% it started overpowering the flavor a bit, but at .5% it just wasn't quite there so I landed at .75% to try to catch the best balance between sweet candy and gross syrup.
The gum is one most of us know and enjoy. It is a staple of most of our youths. I present to you Bubbilicious Grape.
The goal was a well known candy using Cap & TPA ingredients. I feel that this delivers on the demands while being a superb bubblegum. It did not come easy there were many, many tests of this rounds recipe. It is with confidence I can say this is as most realistic to grape bubblicious has I would ever be able to get. So if by some chance you have not had this candy it has the following characteristics: fluffy, almost creamy but not dairy, grape that is smooth not sour, sweet, gum notes, powdery marshmallow chew vs. a traditional crisp bite. The ingredients were replaced with different ideas including EM at high doses, Sweetener ranges of 0-1.5%, Grape going from 3-6%, Cap Jelly Candy from 1-3%, etc. It took a number of tries to reach what I feel will hit all the right spots for any grape gum addict out there.
There are two parts to this delicious gum:
The grape side which is made with a combination of the grape juice, sweetener and vanilla swirl
The gum side which is made with the bubble gum, marshmallow, as well as sweetener and vanilla swirl.
Bubble Gum CAP
To me this is the best starting point for a good store gum, but as you work with it you find it has some limitations. I did have tpa gum but it just was nasty to me.
So I chose Capella because it gives that perfect whipped gum smell and taste but it is missing the fluff experience from those square gum clouds. Alone it fades quick and can't hang, with a few layering ingredients it turns more into the gum we are seeking. It was put at this range to stay in the mix while not ruining the mix. I feel it hits the mark at this %
Grape Juice TPA
This is the only gum grape, period. The rest are not the same as that fake grape that we love from the grape gum. Mixing this and bubble gum just give off two notes that don't work as a finished recipe. Over 4% and it was all grape, under 3% and bubblegum took over in testing. This range gives it that pop at first of grape but then lets it slide into the middle just like actual gum would.
This was selected for mouthfeel and gum layering. The Cap Bubblegum needed multiple layers to make it. It was necessary for the gummy mouth effect and the marshmallow adds a few layers of sweet to the mix. This marshmallow is far better than Capella which has a syrupy note that wouldn't help our gum stay on track for the targeted flavor.
I dialed the sweet back multiple times to hit the gum sweet but then stop. This was very difficult in hitting a gum sweet while not being unbearable for an adv.
Vanilla Swirl TPA
This finally tied it together. It was the secret magic ingredient to give that full flavor grape it needed. I would have not felt so good about this mix if this beautiful idea hadn't come along. It doesn't even add the vanilla as much as fix the one noted grape and bring the whole thing together.
This has been an amazing round and thanks for the chance to play. I hope you feel that this hits the mark for a perfect bubblegum like the days of baseball in the dugout eating the whole pack of this stuff.
A tasty vape that emulates the delightful Maynard's Swedish Berries. This candy is extremely similar to the American red Swedish Fish with just a slight difference in texture and taste so if you can't find Maynards Swedish Berries, Swedish Fish will be a suitable reference. A search for the flavor of these candies will tell you that although many have guessed raspberry, cherry, fruit punch and even lingonberry, the exact taste is unique to the candy and of course, undisclosed. My palate detects a combination of strawberry and raspberry so that is what I went with to get this delicious taste. I think you will find this to be a very authentic representation of this candy.
TFA Raspberry Sweet - this flavor is sort of the center of this mix. I needed to pick a sweet, candy like raspberry and Raspberry Sweet fit the bill perfectly
TFA Sour - There is just enough of this flavor in the recipe to give the candy a tartness that you find with the real thing and to make the fruit flavors pop. In fact you will see citric acid as an ingredient in the real Swedish Berries.
TFA Strawberry - This strawberry, although not the first ingredient chosen, ended up being a better fit just because of how well it blended all the flavors together. I don't normally use this strawberry as it is not my favorite but it just works so much better in this mix than any others. It is a very sweet strawberry that is almost syrupy in nature, which is exactly what you want when trying to emulate a gummy candy.
TFA Swedish Gummy - I used just enough of this flavor to carry over the perception of not just a candy but a gummy candy. This is what supplies not only the flavor but that unmistakable mouth feel.
TFA Sweetener - As you all probably know, Swedish Fish/Berries are a very sweet, syrupy, cloying candy, and I needed help from this flavor to get the mix to that level.
A bright tropical blend of Cherimoya, Guanabana, Mango, and Cherries in a delicate whipped cream.
INW Mango: I started originally with FLV Mango but found it to stand out too much and take on a syrupy tone when combined with the others. At 2% the mango is straightforward and present, with a mild "green" note freshly mixed. This helps create a strong tropical base for the Guanabana and Cherimoya flavors to work their magic.
FLV Guanabana: My first attempts used this much higher, but I found it to also take on a sort of syrupy texture when I used it too high, so over a few revisions I dialed it back to 1.5%. At this percentage, in conjunction with Cheriymoya, we get a nice authentic Soursop that's both tangy and bright.
INW Cherimoya: This stuff is potent as hell, but authentic. Freshly mixed it'll overpower the Guanabana but after a steep they blend well to create a singular Soursop flavor. It has a bit of a peel flavor to it that I feel adds to the authenticity without overtly affecting the final profile.
INW Cherries: Anything less than 2% and you can't taste them in this mix at all. Initially I feared this would cause some unwanted medicinal flavors, but I found that when combined with other strong bodied flavors they did exactly the opposite. A bright, but not overpowering cherry note to sweeten the final mix. Initially I used a few strawberry variations in the place of this, but found the INW Cherries to do a much better job at sweetening the mix while adding a little more tartness to the final profile.
CAP Vanilla Whipped Cream: All original versions of this contained FA Whipped Cream, but as it's been discontinued I reformulated to use CAP. This final touch adds a light, but sweet cream base to smooth over some of the green/tart notes while creating a nice sweet finish that doesn't take away from the authenticity of the fruits or add a granulated sugar type flavor. At 2.5% it's perceptibly present, but not overly so.
Recently picked up MF Wild Raspberry and was blown away by it. I also have a friend who has gotten rather tired of custards and creams. She wanted something with a good citrus punch. So I figured I'd have a go at a berry lemonade. I have a bit of a obsession with FA Blackcurrant, and I thought the mix between it and the wild raspberry would be interesting.
The Lemonade base - Lemon Sicily mixed with the Cactus, Super Sweet and the Sour give it a nice juicy, sweet, and slightly tart flavor. It's not in your face tart like most lemonades but I enjoy it.
Berries - Blackcurrant can come off a bit musty if not used correctly, and Wild Raspberry is extremely potent. I added the Blue Raspberry Slush to meld the two and avoid either being overbearing.
Spring is coming up. Give it a mix and let me know what you think.
@Tootall has a version very similar to mine, so if you aren't a fan of FA Custard definitely try his. I worked at a B&M about a year ago and this was made for a co-worker of mine. I still make it from time to time for myself and a few others. Roughly a week steep time just to let the custard and icing meld things together and let the lemon mellow out.
Cookie base - FA Cookie and CAP Sugar Cookie mixed is always a winner, no explanation needed here.
Icing base - FA Lemon Sicily is the main attraction here, but the mix between the LA Cream Cheese Icing, FA Meringue, and the FA Custard really make it a nice sweet and creamy frosting.
A tiny bit of sweetener is recommended, it really makes the strawberry noticeable on the exhale. For those without blackberry, GET IT. But even without, it's still pretty tasty/
Edit 9-17-18 Dropped 4% Vanilla Swirl in favor of the Holy Vanilla. Give this 2 weeks in the dark, becomes very full and creamy.