https://alltheflavors.com/recipes/99041



It's LUCKY FUCKING CHARMS. With milk.

You might not want to buy FW Cake Batter Dip to make this. It's got fructose in it, it will destroy your wicks relatively quick even at just 1%. It might be bad for you, too, burning sugars can release carcinogens. But if you have some already and want to use it, maybe give this a try. Unfortunately, I don't have a sub for it, it's unique. And it perfects the sweet cereal that's been baptized in milk and is starting to return to its doughy origin.

TFA Lucky Leprechaun has some oat puff cereal hiding in there with a somewhat weird (possibly emulating the taste of artificial coloring?) crisp cereal-type marshmallow. I used CAP Cereal 27 to draw it out of hiding. Took some work to make it happen without turning puffed oat into corn or multigrain cereal, but I think this gets it down. OoO Cream Milky PG helps with that, sort of wraps around it and keeps that cornflake pyrazine taste from being too assertive while also doing a fine job as a cereal milk. If you're lucky enough to own some FA Milk, you can add that at 1% for an even milker cereal with whole milk. TFA Meringue in my opinion is a slightly better option for sugary, toasty cereal and cereal milk perfecting than FA Meringue, which is a more authentic meringue. But if you only have FA Meringue, you can sub that at 1% instead of the 1.5% TFA Meringue. Although Lucky Lep is mostly a cereal marshmallow flavor, cranking it up high enough to really make the marshmallows stand out just gets too chemical-tasting and weird for me. FLV Marshmallow + FLV Whipped Cream finish putting the charms in Lucky's Charms. These two flavors are so similar that if you don't have one of them or are just too lazy to get them both out, you could make this with 1% of either instead of 0.5% of both. The difference will be how long you let the marshmallows soak in milk. All Marshmallow = No soak, just teeth-squeakingly crunchy mallows. All Whipped Cream = Marshmallows are getting milk-logged and have a slippy, gooey outer layer, but still have that crisp sugar center. I just happen to like a happy medium.

No flavor company executives' feelings were harmed in the making of this recipe.