Description:
Well balanced smooth pistachio/apricot cotton candy with zero throat hit.
RECIPE:
FA ALMOND 1%
FA ARMENIA(Apricot) 2%
PUR COTTON CANDY 10%
FA MARZIPAN 1.5%
TFA PISTACHIO 2%
FLV SWEETNESS 1%
CAP VANILLA WHIPPED CREAM 1.5%
Notes:
Firstly, the only cotton candy concentrate I could see used here is PUR Cotton Candy. This is because(unlike other brands) this is a smooth/strong flavoring with little to no throat hit. In addition, Purilum's CC doesn't taste muted 2-3 hits in, as has been my personal experience with other brands. This flavoring is truly a hidden gem.
I included CAP Vanilla Whipped Cream strictly for mouthfeel.
My pistachio layer contains TFA Pistachio(candy-like), FA Marzipan(more candy-like than INW) & FA Almond. I dont recommend subbing INW Marzipan here due to it being more creamy(cotton candy isn't creamy) and more 'cherry' tasting. FA Marzipan isn't creamy, and is more of a candied almond flavor(which benefits pistachio greatly).
FA Apricot(Armenia) was the best choice for my light fruity layer due to its' cooked/jammy quality. I wanted to keep this layer lighter than the cotton candy & pistachio layers so that it feels like a complementing accent to the pistachio. And I think at this percentage, this was achieved really well. FA Apricot also adds a "wet" quality to the overall mix to avoid dryness, as is often experienced with other cotton candy mixes.
FLV Sweetness was added because cotton candy is all sugar. This sweetener will achieve our desired effect without adding harshness, muting or coil-gunking properties. It will also taste more natural than other sweeteners. CAP SS will make it sickeningly sweet, EM(and Sugar Daddy) will mute the fuck out of this mix.
70% VG
SNV
Please don't use this recipe for commercial gain, nor post to other websites without permission. Thank you
https://alltheflavors.com/recipes/145673#kop_by_sixstrings952
Looks really nice! Thanks for sharing. However, I'm missing FA's Apricot. I have Capella's Apricot though. Do you by any chance think that I could get away with it?
Not at all I'm sorry to say, due to the reason noted that I used FA's version. FA Apricot is very realistic and adds a 'wet' quality to the recipe so that it's not dry on the palate. I have CAP Apricot & still haven't used it in anything. I just dont like it because it's so "dry" imho. And "dry" is what we are trying to avoid here. I hope that explains things...
Funny I've been working on a peach pistachio recipe.
That sounds SO good!
Peachstachio (recipe so far not done)
Cream Fresh FA-1%
Peach(juicy) TPA-6.25%
Pistachio TPA-4%
Toasted Marshmallow TPA-1.75%
Have you tried FA Pistachio? Wonder if TFA might be better for my White Chocolate Blackberry Mousse with Pistachio.