Has anyone come up with a way to making maple peanutbutter topping without the two separating once bottled?
Has anyone come up with a way to making maple peanutbutter topping without the two separating once bottled?
Maybe introduce the peanut butter while making cream, but I sell enough cream that I would never contaminate my cream machine with peanut butter due to allergies.
All the candied nuts we make are even done in a separate kitchen.
When I have made maple peanut butter for my kids, I just portion out some in a bowl and stir in the syrup...so it's more of a one time/on demand thing.
Mike
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I agree that its kind of a event thing or a demand thing. I like it to be as fresh as possible. and tell folks to eat it quickly. Oil and water dont really like each other.
Regards,
Chris
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