BY MB 2018
So I adore English Marmalade, it is something I grew up with from my Dads Scottish roots. So when I saw this as a flavor concentrate from VT, I was over the moon to give it a try .
For those that may not be familiar with what marmalade is - Wiki describes it as follows:
Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them.
Vape trains description of English Marmalade is as follows :
This 3 fruit traditional English style marmalade will be the key ingredient for your next e-juice recipe. This flavour is intended to be mixed with other fruits or to be used in bakery, tarts, and dessert type e-liquid recipes. It comes with a very low sweetness although classed as a marmalade we’ve deliberately kept it versatile to work and fit into your flavor creations.
After reading this I was expecting a slightly sweet citrus type of flavor profile with a thick jelly type of mouth feel. In short that is not what I experienced, but I did learn something else.. that will certainly come in handy !!!
I started with single flavor testing . I tested it at 1%, 2% and 3% on the recurve and .25 ohhm clapton coil at 40w, 50w and 60w, My initial impression was a non specific type of light sweetness that left a waxy almost oily mouth feel and a bit of a powder sugar on the finish. It took me a few minutes to wrap my mind around it since I was expecting citrus - but then it came to me - it reminded me of FA WOW or JOY. This was present at all percents tested,and pretty much the same at 3 and 5 days . So decided to see what happened when I tested it with citrus fruit, since this seemed to me to clearly be intended as an additive. So I used FA blood orange 2% and Cap Sweet tangerine 2% with English marmalade 2% and what I got was a baked citrus fruits . It added a base sweetness on the finish and thickness to the fruit that is not there when I tested the the Blood orange and tangerine alone.
So experimenting some more I tried the English marmalade with creams and it was a total disaster, and a very off putting oily finish to the cream.
Conclusion: What this seems to do very well is it changes fruit into a baked cooked type of fruit, by decreasing the bright top notes and increasing the base sweetness. The mouth feel also becomes more of a coated waxy mouth feel, that works well with fried or bakery mixes. Unless this changes dramatically with a longer steep I think the application for this is with baked fruits in tarts, donuts and fried fruit pies and will come in handy for that.