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Post by Perpetua on Sept 28, 2014 21:52:28 GMT
A bit more intense in flavour I'd say iLardyboy . . . but you can always knock the percentages back, if you find it too much. I do like a full on flavour must admit. Subtle I'm not.  |
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iLardyboy
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Post by iLardyboy on Sept 28, 2014 21:55:27 GMT
A bit more intense in flavour I'd say iLardyboy . . . but you can always knock the percentages back, if you find it too much. I do like a full on flavour must admit. Subtle I'm not. I like my flavours strong too, I'll stick to your recipe. I completely trust your judgement. |
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Post by Perpetua on Sept 28, 2014 21:58:19 GMT
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itsssmeee
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parma violets mmmm
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Sept 28, 2014 22:04:29 GMT
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Post by itsssmeee on Sept 28, 2014 22:04:29 GMT
Wa does it taste like x
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Post by Perpetua on Sept 28, 2014 22:09:46 GMT
A caramelly, butterscotchy, creamy delight ( I think ) itsssmeee . . . if I were making it again, I'd maybe add 1% Vanillin just for some extra depth. I hadn't discovered the wonders of Vanillin when I first made this.  |
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itsssmeee
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parma violets mmmm
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Post by itsssmeee on Sept 29, 2014 0:58:08 GMT
Sounds nice x
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