I tried this with two gallons of cider late last year. They were overcooked, rendering one unusable (sticky goo when warm, and rock solid when cool) and the other thicker than it should be but still usable. I used the second one in a pie and a cobbler, and was hooked. I decided to do a third gallon today, and it appears that I got it right this time. Thank you for turning me on to this flavor sensation; now to continue finding recipes in which to use it!

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