I'd like to add a noticeable touch of caramel flavor to a stout, since I will also be adulterating it with cherries and am going for a chocolate cherry cordial concoction for the holidays (special request).
Would you use just an additional amount of caramel 30, or spread across a range? Has anyone gotten that caramel flavor to come through (like actual caramel, the sugar concoction you put on ice cream or in chocolate treats)?
I've got the rest worked out I think, but that would be a nice little flavor to come in there that would really cement it as what I'm trying to achieve.
Would you use just an additional amount of caramel 30, or spread across a range? Has anyone gotten that caramel flavor to come through (like actual caramel, the sugar concoction you put on ice cream or in chocolate treats)?
I've got the rest worked out I think, but that would be a nice little flavor to come in there that would really cement it as what I'm trying to achieve.