B&B Revisited








Toffee apple
Bread'n'Butter pudding
Butterscotch custard w vanilla salt
Vanilla ice cream on crumble.


Have been happy with my experiments with iota carrageenan and butterscotch settling with .5% by weight.

Isomalt and glucose (5:1) with a little water and food coloring for authenticity,Taken initially to 160c then held in a 140c oven until required. This then covers raw apple for the toffee apple.

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