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Good job. You just found copycat recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd hacked your favorite copycat recipes from K.C. Masterpiece to Orville Redenbacher's here. New recipes added every week.
- K.C. Masterpiece
- Kahlua
- Keebler
- Kellogg's
- Kind
- King's Hawaiian
- Knotts Berry Farm
- Kozy Shack
- Kraft
- Lawry's
- Lincoln Snacks
- Lipton
- Little Debbie
- Lofthouse
- Lotus
- M&M Mars
- Manwich
- Marie Brizard
- Mauna Loa
- Midori
- Milo's
- Minute Maid
- Mr & Mrs T
- Mrs. Dash
- Mrs. Fields
- Nabisco
- Necco
- Neiman Marcus
- Nestea
- Nestle
- Newman's Own
- No Pudge!
- Nothing Bundt Cakes
- Nuts 4 Nuts
- Old El Paso
- Old Bay
- Otis Spunkmeyer
- Orville Redenbacher's
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Kellogg's Eggo Waffles
Read moreOn November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles until the middle of 2010 because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee were closed indefinitely for repairs. Once I heard the news I bounced to my local supermarket and snagged some of the last few boxes of Eggos on the freezer shelves to pound out a recipe for the homestyle version of these waffles (plus three other popular varieties—see Tidbits). Now the Eggo-deprived could fill the hole in their freezer with a worthy substitute until the real Eggos returned. But I never did print the recipe in a book.
Eggo toaster waffles are round, so I looked everywhere for a waffle iron that will produce round waffles small enough to fit into your toaster. No such luck. I finally called off the search when I decided that waffle shape is an unimportant detail. What really matters is that your waffles taste the same as the original, and heat up the same way in a toaster when you are ready to serve them. So that’s how I designed my Eggo Waffles recipe.
With this recipe, you make waffles that are slightly undercooked so that they can be frozen and reheated later in a standard toaster without overcooking. Most waffle irons produce rectangular waffles that fit nicely into a toaster, but even the waffles that come out of round waffle irons are easy to break in half or in quarters so that they completely fit all the way into the toaster slot when you’re ready to eat them. Just be sure to set your toaster on its lowest or second-lowest setting when you heat them up.
Today, Eggo Waffles are plentiful on store shelves. But if there is ever another shortage in this waffle’s future, you are now prepared.
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Mrs. Fields Chocolate Chip Cookies (TV)
Read moreI jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I copied over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.
Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!
The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.
Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven.
Source: Top Secret Recipes Step-by-Step by Todd Wilbur.
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Kahlua Coffee Liqueur (Improved)
Read moreThe redesigned Kahlua Coffee Liqueur labels now says "Rum and Coffee Liqueur," which is a helpful description when creating a clone version of the famous cordial. This text was not on the bottle 30 years ago when I made my first version of this liqueur using vodka—not rum. So, back into the lab went I, to create an improved version of the drink with rum, just like the label says.
I used light rum for my Kahlua recipe because it is more of a neutral taste like the vodka called for in my first version, but since it doesn't include the caramel color added to Kahlua, your drink will come out a lighter shade of brown than the real stuff. However, you can also use dark rum in this recipe, which will add other flavor notes to your finished product, plus caramel color to deepen the shade of your liqueur.
There are many other famous drinks you can make at home! See if I cloned your favorites here.
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Mrs. Fields Peanut Butter Dream Bars
Read moreIn 1987 the Mrs. Fields Corporation devised a rather clever treat called the Peanut Butter Dream bar, a delicious combination of peanut butter, chocolate, and a cookie-crumb crust. It was not only a tasty product, but an economical one. Mrs. Fields has always had the policy of removing cookies that are more than two hours old from outlet display cases. Now, instead of being thrown away, the chocolate chip cookies are crumbled up and mixed with melted butter to form the Dream Bar crust.
If you can't talk your local Mrs. Field's outlet into giving you old cookies for my Peanut Butter Dream Bar recipe, make your own Mrs. Fields chocolate chip cookies using my recipe here.
Source: Top Secret Recipes by Todd Wilbur.
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Kraft Deluxe Macaroni and Cheese
Read moreIt's time to clone America's best-selling brand of instant macaroni & cheese. This recipe is for the "Deluxe" variety of this popular product—that is, the one that comes with an envelope of thick cheese sauce, rather than the dry, powdered cheese. I think the "Deluxe" version is the better tasting of the two. Use my Kraft Deluxe Macaroni and Cheese recipe to make creamy macaroni and cheese that tastes like the original at a fraction of the price of the real thing.
Try more of my copycat recipes from Kraft here.
Source: Even More Top Secret Recipes by Todd Wilbur. -
Nabisco Old Fashion Ginger Snaps
Read moreIf you're a ginger snap fanatic, clone the cookie giant's store-bought version in a, uh, snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat, just like the original. Use my Nabisco Ginger Snap recipe below for a great home clone.
Nutrition Facts
Serving size–4 cookies
Total servings–30
Calories per serving–110
Fat per serving–2.5gFind more famous cookie recipes here.
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
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Mr and Mrs T Rich and Spicy Bloody Mary Mix
Read moreCopy the famous and very popular Bloody Mary Mix from that couple with only a letter as a last name. It's a simple-to-make blend of tomato juice and spices with some prepared horseradish and canned jalapeño juice thrown in for a "spicier, zestier" drink.
Make my Mr and Mrs T Rich and Spicy Bloody Mary Mix copycat recipe and serve with vodka over ice, for a delicious cocktail, or sip it straight.
Click here to see if I copied more of your favorite drinks.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
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Mrs. Fields Chocolate Chip Cookies 1993
Read moreHere's the first Mrs. Fields chocolate chip cookie copycat recipe I created for the first Top Secret Recipes book back in 1987. Inspired by a bogus chain-letter cookie recipe, this is my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these—they don't seem to be done after 10 minutes—but they will continue to cook for awhile after you take them out of the oven, and when cool, will be chewy in the middle.
You might also want to try my improved Mrs. Fields cookie recipe that I created with the secrets I learned at Mrs. Fields HQ.
Source: Top Secret Recipes by Todd Wilbur.
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Nabisco Oreo Cookies
Read moreAt one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter.
In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now, with my Oreo cookies recipe below, you're free to pile as much "stuf" on your cookies as you like.Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).
Source: More Top Secret Recipes by Todd Wilbur.
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Kraft Shake 'N Bake Original
Read moreNeed a recipe that copies Shake 'N Bake in a pinch? Use my recipe below for a quick blend of flour, corn flake crumbs, and spices that will give you the same texture and flavor of the original. You may notice the color is a bit different in this clone when compared to the real thing. That's because my Kraft Shake 'n Bake recipe doesn't include beet powder—a hard to find ingredient that lends a red/orange tint to the original. But after you sink your teeth into the chicken baked the same way as described on the Kraft Shake 'N Bake box, you'll swear it's the same stuff. When you're ready to get shaking and baking, use this breading on 2 1/2 pounds of chicken pieces or on 2 pounds of boneless, skinless chicken breasts.
Now, what side dish will you prepare?
Source: Even More Top Secret Recipes by Todd Wilbur.
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Nuts 4 Nuts Candied Nuts
Read moreThe streets of New York City are peppered with Nuts 4 Nuts vendors selling freshly candied nuts that you can smell a block away. For a buck or two you get your choice of warm, sugar-coated almonds, peanuts, or cashews wrapped up in a little paper bag with the corners twisted closed. The nuts are candied right there on the carts in a large metal bowl over a heating element. When the nuts are added to sugar and water they are stirred vigorously until the water evaporates and the sugar crystallizes into a crunchy coating, without burning. They're easy to make on the street, which means they're even easier to clone at home. All you need for my Nuts 4 Nuts candied nuts recipe below is 1 1/2 cups of your favorite raw nuts, some sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
The recipe works best in a pan that isn't nonstick, and the nuts must be raw. The oil added to roasted nuts prevents the sugar from properly crystallizing. Use this recipe with pecans or walnuts, and then sprinkle them over fresh spinach or baby greens, along with a little goat cheese or Gorgonzola and some diced apple or pear for an easy gourmet side salad.
Find more famous addictive snack recipes here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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No Pudge! Original Fat Free Fudge Brownie Mix
Read moreIn 1995 pediatric nurse Lindsay Frucci discovered a way to make chewy, fudgy brownies without any of fat. Today you can find her brownie mix boxes in thousands of grocery stores and specialty markets throughout the country. All you have to do is add some nonfat vanilla yogurt to the dry mix and bake.
The brownies that emerge from your oven are good, but the mix can be pricey. One box of No Pudge! Fat Free Fudge Brownie Mix will set you back around four bucks, which seems like a lot when you consider that boxes of regular brownie mix from larger brands such as Pillsbury or Duncan Hines contain similar ingredients but sell for roughly half that. So I spent a week burning through gobs of cocoa, sugar, and flour in hopes of creating an easy No Pudge! Brownie mix copycat recipe that you can make for a fraction of the cost of even the cheapest brownie mix on the market. After much trial and error, I finally nailed it.
I tried many batches with Hershey's and Nestle's cocoa, but eventually decided the best widely available unsweetened cocoa powder for the task is the stuff made by Ghirardelli. Use this cocoa powder for the best results. You'll also want to track down baker's sugar, which is a superfine sugar, and some powdered egg whites (health foods stores or cake decorating suppliers carry this). Combine all the dry ingredients in a bowl, and when you're ready to make the brownies, simply mix in 2/3 cup of nonfat vanilla yogurt, just like with the real thing. In 34 baking minutes (same as regular minutes, but they seem much longer) you'll have one plate of amazing fat-free chocolate brownies ready to eat.
Click here for more famous cookie and brownie copycat recipes.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
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Little Debbie Oatmeal Creme Pies
Read moreThese soft, creme-filled sandwich cookies were the first snacks produced by McKee Foods back in 1960. It was his 4-year-old granddaughter Debbie after whom founder O.D. McKee named his line of snack cakes. O.D. was inspired by a picture of the little girl in play clothes and a straw hat, and that's the image we still find today on every package. The secret to cloning these mouth-watering snacks is re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling with marshmallow creme, and spread it between two of the oatmeal cookies to complete your homemade Little Debbie Oatmeal Cream Pies.
Find my lighter version of Little Debbie Oatmeal Cream Pies here.
Source: Even More Top Secret Recipes by Todd Wilbur. -
KIND Dark Chocolate Nuts & Sea Salt Bar
Read moreYou probably think the dark chocolaty stuff that looks like dark chocolate on a dark chocolate Kind nut bar is all chocolate, but it mostly isn’t. There is chocolate in there, but chicory root is listed third in the ingredients list, right after peanuts and almonds and way before cocoa, so the dark chocolate is actually a chocolate-flavored coating made mostly with chicory root fiber. Curiously, older labels list “chocolate-flavored coating” as the second ingredient, but newer labels don’t.
Chicory is the root of the endive plant, and it’s beloved in New Orleans, where it’s combined with coffee drinks because its taste is so similar to coffee. Chicory also happens to taste a lot like chocolate, and it’s cheaper than chocolate, and that’s probably why it’s used here.
But just because Kind uses chicory, doesn’t mean we have to. For my Kind Bar copycat recipe, you'll use real chocolate in the form of melting wafers you can find in most stores. I used Ghirardelli brand because it tastes great, but any easy-to-melt, dippable dark chocolate will do.
The bars are stuck together with honey and agave syrup heated to 260 degrees F, or the hard ball stage. The sticky mixture is pressed into a 10x5-inch loaf pan, cooled, and sliced into 8 bars. The bottoms are dipped in the pure chocolate, and more is drizzled over the top. About 30 minutes later, when the chocolate sets up, your homemade Kind bars are ready to eat.
Do you like dipping things in chocolate? Check out more of my candy and snack copycat recipes here.
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Knott's Berry Farm Shortbread Cookies
Read moreIt’s been nearly 100 years since Walter and Cordelia Knott first started selling berries, preserves, and pies from their roadside produce stand in Buena Park, California. Walter Knott’s berry stand and farm was a popular stop throughout the 1920s for travelers heading to the Southern California beaches.
But Walter’s big claim to fame came in 1932 when he cultivated and sold the world’s first boysenberries—a hybrid of raspberry, blackberry, loganberry, and dewberry. This new berry brought so many people to the farm that they added a restaurant, featuring Cordelia’s secret fried chicken recipe, and the Knotts struck gold again.
The fried chicken was a huge hit, and the restaurant got so crowded the Knotts added rides and attractions to the farm to keep customers occupied while they waited for a table. Over the years the real berry farm transformed into an amusement park called Knott’s Berry Farm—one of my favorites as a kid—which is now ranked as the tenth most visited theme park in North America.
Knott’s Berry Farm also makes delicious packaged preserves, jams, and other foods, including these fantastic little jam-filled shortbread thumbprint cookies that everyone seems to love. The shortbread dough is piped into closed “c” shapes with a pastry bag onto baking sheets, then a little bit of jam is spooned into the center. For my Knott's Berry Farm Shortbread Cookies recipe below, you’ll need a pastry bag and a 1M open star tip, plus your favorite seedless jam. Once you’ve got all that, the rest is pretty easy.
Follow this link for more copycat cookies, brownies and treats.
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Kraft Jet-Puffed Marshmallows
Read moreThe most popular recipe circulating on the internet and among Food Network chefs who claim it as their own makes decent marshmallows, but the ubiquitous formula won’t pass as a hack for America’s favorite marshmallows, Jet-Puffed. I know this for sure because my eleven-year-old daughter says so, and she’s the House Marshmallow Expert (HME).
According to our HME, the internet recipe makes marshmallows that are too sweet, and they don't have the right flavor. After testing the sweetness for myself I decided she was right, so I reduced the sugar for my Jet-Puffed Marshmallow copycat recipe. I also adjusted the flavor by adding more vanilla, and after another taste test, my batch of fresh marshmallows got the HME seal of approval.
But the shape was still wrong.
One thing you’ll notice about homemade marshmallow recipes is that they all make cubic marshmallows, which are hand-sliced from one sheet of marshmallow that has set up in a square pan. But Jet-Puffed Marshmallows aren’t cubes, they’re cylindrical, and I wanted marshmallows like that. So, borrowing a technique for cornstarch molds used by candy manufacturers, I came up with a way you can make cylindrical marshmallows just like the big boys do. All you need is cornstarch and a muffin pan. You’ll find instructions for cylindrical marshmallows at the bottom of the recipe in the Tidbits if you want to give the more authentic shape a try.
Regardless of what shape you decide to make, a stand mixer and a candy thermometer will help you turn out the best-ever homemade marshmallows—which, by the way, make fantastic s'mores.
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Kahlua Coffee Liqueur
Read moreKahlua may market itself as the coffee liqueur developed in Mexico, but many believe the brand originated in Turkey. Looking at the label, we can still see an Arabic archway under which a sombrero-wearing man rests. Old labels of the brand show this man wearing a turban and smoking a pipe. Even the name Kahlua is of Arabic origin. Regardless of where the drink came from, it dominates all other coffee liqueurs out there, including the very popular Tia Maria.
Here's a greatly improved Kahlua Coffee Liqueur recipe that appears in Top Secret Recipes. You'll find this recipe is easier to make, tastes better, and, just as with the first recipe, improves with age.
You might also like my recipes for Bailey's Irish Cream, Amaretto, and Grand Marnier. Find more copycat liqueur recipes here.
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Kozy Shack Rice Pudding (Improved)
Read moreMy previously published recipe hack of America's most popular rice pudding was not clear about which kind of rice to use. That's a problem because not all rice is created equal. The recipe calls for medium-grain rice but is not any more specific than that, which could lead to varying results in the consistency of the pudding since every rice has a different thickening ability.
I recently reworked my Kozy Shack Rice Pudding copycat recipe using many different types of rice, including instant rice, converted rice, basmati rice, jasmine rice, calrose rice, arborio rice, and even sushi rice. Most didn't contain the starch needed to properly thicken the pudding, especially the par-cooked rice such as instant rice and converted rice. On the other end of the spectrum, sushi rice contained too much starch and was much too small.
The best of the bunch was jasmine rice, a long-grain rice, which thickened the pudding nicely after 45 minutes or so of simmering and appeared to be comparable in size to what is in the real thing. Jasmine rice plus five more ingredients are all it takes to make this new, improved clone.
And now there's no need for a cooking thermometer as required in my previous recipe, since you can just add the rice when you see the milk beginning to steam and keep the pudding at a low simmer until it's done. After about an hour, you'll have awesome homemade Kozy Shack rice pudding that's ready to pop into the fridge until it’s cool, creamy, and ready to eat.
Also, check out my copycat recipe for Kozy Shack Tapioca Pudding.
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Orville Redenbacher's Movie Theater Butter Popcorn
Read moreThe health concerns regarding microwave popcorn are a result of the way it’s packaged. For the corn to pop, the kernels are submerged in boiling fat inside the bag until a buildup of steam in the kernels causes them to burst. To prevent the liquid fat from seeping through, the bags are lined with a chemical called perfluorooctanoic acid, which, unfortunately for microwave popcorn lovers, has been linked to cancer and other nasty things.
I set out on a mission to make better homemade microwave popcorn with only natural ingredients, and without using costly popping gadgets. I also wanted to avoid using plastic, tape, or metal, such as staples. My solution is a new method of prepping the kernels, but like many other techniques I researched, it requires paper lunch bags. I was dismayed to find some discussions about the potential for problems using brown paper bags in your microwave oven, such as fire, but I had absolutely no issues any of the many times I did it. No smoke, no sparks, nothing looking at all dangerous was going on inside my cooking box. The USDA states that using paper bags in your microwave, “may cause a fire, and may emit toxic fumes,” yet the internet is full of microwave popcorn recipes calling for paper bags. I chose to still share my recipe and technique, but ultimately leave it up to you to decide if it’s a hack recipe you feel safe using. If you’d rather stay on the safe side, see the Tidbits for an alternate technique.
My Orville Redenbacher's Movie Theater Butter Popcorn copycat recipe starts with clarifying butter so that it’s pure fat, without any milk solids or water. Butter is about 16 percent water and if any of that stays in the mix, your popcorn will be on a fast trip to Soggytown. Once the butter is clarified, we’ll combine it with popcorn and salt and freeze it into pucks that can be saved for weeks until you are ready to make quick popcorn.
When it’s popcorn time, a puck goes into a small bowl, which goes inside two interlocking paper bags. After a warming session, you hit the “popcorn” button on your microwave oven and the popcorn will pop just like the store product (you may have to add another 30 seconds or so of cooking time). The first bag will soak up the excess butter that splashes around inside as the popcorn pops, and the second bag will keep the butter from messing up your oven.
To serve, pull the bags apart over a big bowl, and you’ll have a fresh batch of hot microwave popcorn coated perfectly with real butter and salt.
If you're like me and you like things spicy, try sprinkling your copycat Orville Redenbacher Movie Theatre Popcorn with my original Hell Flakes to create what we like to call "Hell Corn".
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King's Hawaiian Original Hawaiian Sweet Rolls
Read moreA recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.
King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use my King's Hawaiian Sweet Rolls copycat recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.
This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Check out this list of our most popular recipes of all-time.
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Kellogg's Pop-Tarts
Read moreIt took six months for Kellogg’s product developers to figure out how to mass produce a par-baked filled pastry that could be crisped up in a home toaster. In 1964, Pop-Tarts hit grocery store shelves in four flavors: strawberry, brown sugar cinnamon, blueberry, and apple currant, and went on to become Kellogg’s top-selling brand.
I set out to make a taste-alike version of the popular snack that looks just like the original and could be cooked for a second time in a toaster. It was apparent that I would need a pastry dough that was flakey yet sturdy, and with a familiar flavor reminiscent of Pop-Tarts, and eventually, I came up with a recipe that worked.
As I completed the dough for my Kellogg's Pop-Tarts copycat recipe, I worked on the filling, developing recipes for two of the most popular flavors: strawberry and brown sugar cinnamon. The strawberry filling here requires seedless strawberry jam and the cinnamon sugar filling is a simple combination of brown sugar, cinnamon, flour, and butter—like streusel. The filling is spread on the bottom layer of dough and then a top layer of dough is added, ventilated with a toothpick or wooden skewer, and baked just until light brown.
When cool, the brown sugar cinnamon tarts are frosted with cinnamon icing, and the strawberry tarts are frosted with white icing, and then topped with sprinkles. When the icing hardens your Pop-Tarts clones are ready to be finished in a toaster for eating at your convenience, just like the real ones.
Try my Kellogg's Pop Tart copycat recipe below, and find more of your favorite breakfast copycat recipes here.
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Lofthouse Frosted Cookies
Read moreWhen Lofthouse frosted cookies were first produced from a handed-down family recipe in a makeshift bakery in the back of a Utah garage in 1994, it's likely the ingredients were different than they are in the mass-produced product found in markets across the country today. To maintain a long shelf-life, it's common for baked goods to be manufactured with nondairy substitutes, so butter is often replaced with hydrogenated oil and butter flavoring (otherwise known as margarine), and various vegetable gums and preservatives are added to improve the texture and stabilize the product.
Rather than using ingredients you find on the label of the store product, such as artificial flavoring, lecithin, cellulose gum, or carrageenan in my Lofthouse cookie recipe, we'll use real butter, fresh eggs, and vanilla extract in our clone—perhaps just as the family who created this recipe did back in the day. The big difference is that you have to be sure to eat the cookies within a few days to get that freshly baked taste and texture. Or you can freeze them so they last longer.
Cake flour is used here rather than all-purpose flour to duplicate the tender, cakey texture of the original, and sour cream is used to add in the dairy needed without over liquefying the dough (as milk would). An added benefit of sour cream is its high acidity, which activates the leavening power of the baking soda. The dough is still going to be much thinner and tackier than typical cookie dough, so chilling it for a couple of hours before portioning it out onto a baking sheet is a must to make it easier to work with.
Find more copycat recipes for your favorite famous cookies here.
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Lotus Biscoff Cookies
Read moreJan Boone first created the traditional Belgian speculoos cookies at his Lotus Bakery in Lembeke, Belgium in 1932. Spiced shortbread cookies like these are often enjoyed with a cup of coffee, so the new cookie was called Biscoff as a mashup of “biscuit” and “coffee.” The cookies didn't become popular in the U.S. until the 1990s when airlines began passing out the cookies to travelers on every trip.
Recipe authors who claim to re-create these cookies with a blend of spices that includes clove, nutmeg, and cardamom appear to be confusing speculoos cookies from Belgium with speculaas cookies from the Netherlands. Many spices were too costly to import to Belgium at that time, so speculoos cookies were often made with just cinnamon, while the Dutch version got the more expensive blend of exotic spices.
Biscoff cookies are called “caramelized cookies” because they’re made with Belgian blonde candy sugar (bruen leger), which is granulated sugar that has been lightly caramelized. This ingredient contributes a unique taste to the cookies that is slightly different from cookies made with American brown sugar, which contains molasses. You can find brun leger online or make it yourself with white sugar in your oven using the tips here. If you'd rather not fuss with that, you can substitute with domestic light brown sugar.
Finish my Lotus Biscoff Cookies copycat recipe by slicing the rolled dough with a fluted pastry wheel to make fancy edges like the real thing, and you’ll have around 3 dozen of the classic European cookies that will fit nicely on one half-sheet pan for baking. I’m calling for all-purpose flour here, but if you want more tender, melt-in-your-mouth cookies, use fine pastry flour.
Find more of your favorite famous cookie copycat recipes here.
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Necco Candy Butttons
Read moreThe majority of paper I ingested as a kid most likely came from eating these crunchy candy dots of flavored sugar. Peeling the buttons off the strips was never an entirely pure candy experience since there were always several buttons removed with haste that came with a bonus layer of paper stuck to the underside. And perhaps part of the candy’s charm was making a game out of attaining a clean, paper-free button removal.
Candy Buttons or Candy Dots were created in the 1930s when an engineer at Cumberland Valley Company in New York created a machine to produce tiny dots of flavored sugar onto strips of paper. Necco bought Cumberland Valley in 1980 and became the sole manufacturer of the colorful candy strips until the company declared bankruptcy in 2018, and the famous candies, including Necco Wafers, Sweethearts, and Clark Bar, were sold off to the highest bidders. Candy buttons almost became a dead food, but fortunately, the product was resurrected when it was purchased by Cincinnati-based Doscher’s Candies, and today candy buttons are alive and well.
A strip of the original pastel-colored candy buttons includes a combination of cherry, lemon, and lime flavors, but you can make your homemade Necco candy buttons in any flavor or color you like with this recipe using the same ingredients as the real deal. For flavoring, find the popular LorAnn candy flavoring oils and add one bottle to the pan as the candy is cooling. Get some coated butcher paper and cut it into 11x2-inch strips (or any size you want, really), and use the back end of a skewer to place your dots on the paper. After a couple of days of drying the candy will be crunchy just like the original, and with coated paper, the sugar should make a clean release for a paperless burst of sweet nostalgia.
The recipe will make at least 1000 candy buttons, but I’m not sure of the exact amount since I only got through about half of the pan of candy syrup to determine yield when my sanity came into question. Don’t feel obligated to use up the whole pan of candy for your buttons. For three different flavors of buttons on each strip like the original, you'll need to make three batches of candy.
Click here for more of my copycat recipes of famous candy.
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Old El Paso Taco Seasoning Mix
Read moreThe Old El Paso brand started life in 1917 as The Mountain Pass Canning Company, but the name changed when the company was sold to its new owner in El Paso, Texas. The company initially specialized in canned tomatoes and pinto beans but expanded its line over the years. In 1969, Old El Paso became the first American company to sell a national line of Mexican meals in supermarkets and the first to advertise Mexican food. This growing market for Mexican cuisine established by Old El Paso is why U.S. stores created a Mexican food section for the first time in 1970.
Many of us who grew up with "family taco night" are familiar with the packet of spices added to browned ground beef for a quick and easy taco filling. When the seasoned beef is added to crispy or soft taco shells with your favorite combination of cheese, lettuce, tomato, avocado, or whatever, any day becomes Taco Tuesday.
My Old El Paso Taco Seasoning Mix copycat recipe includes all the spices you'll need for a perfect match to the real thing and just the right amount of cornstarch to thicken it up. And it's a cinch to make. Once you've mixed these ingredients in a small bowl, add the blend to 1 pound of cooked ground beef with water, cook until thick, and fill your tacos just like you did with the original from back in the day.
Now, how about a cold margarita?
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Manwich Original Sloppy Joe Sandwich
Read moreLoose meat sandwiches were born in Iowa in 1926 when Maid-Rite started selling burgers made with ground beef that isn’t pressed into patties. These sandwiches became a Midwest phenomenon, and they were often served with a spoon to scoop up the loose meat that would inevitably fall out. This dry and crumbly characteristic of the loose meat sandwich might be why, in 1930, a chef named Joe, as legend has it, created a tomato-based sauce, possibly with ketchup, which he mixed into the loose ground beef. Joe’s new sandwich had more flavor than its drier cousin, and the loose meat stayed in the bun.
Sloppy Joes became a common restaurant and diner menu choice for decades, with sandwiches selling for as little as 10 cents. In 1969, Hunts brought Sloppy Joes home with the introduction of the first canned Sloppy Joe sauce. When added to one pound of browned ground beef, the sauce made enough filling to feed a family of four. It was easy, and it was cheap.
The original sauce lists corn syrup as the second ingredient, but for my Manwich Sloppy Joe Sauce copycat recipe, I chose to avoid corn syrup and even ketchup and instead built the sauce with ketchup ingredients, including tomato paste, sugar, vinegar, and spices. Like the real thing, my version is easy and cheap, but because it’s fresher, it tastes a little better.
Find more of my copycat recipes for iconic sandwiches here.
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Nothing Bundt Cakes White Chocolate Raspberry Cake
Read moreWhile sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.
The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.
To make a Bundt cake that matches the moistness and crumb of the real Nothing Bundt Cake, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio.
The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original.
Get this recipe in my book "Top Secret Recipes Unleashed" only on Amazon here.
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Nabisco Fig Newtons
Read moreIn 1891, a baker named Charles Rosen invented a machine that inserted fig paste into seamless pastry dough and was soon mass-producing one of the first commercially baked products in America. Rosen named his creation after the nearby town of Newton, Massachusetts, and eventually sold the recipe to the Kennedy Biscuit Company, which later became Nabisco. Today Nabisco sells over 1 billion Fig Newtons each year.
It has long been my wish to create a satisfying clone of such an iconic snack, but I was never quite sure how to go about it. The fig filling needs to be sweet with a sour aftertaste, and thick like jam. The thin pastry would need to be tender, not tough, and should smoothly wrap around the figs without cracking. After a week or so of pureeing dry figs and testing pastry doughs, I finally created a Fig Newton recipe that tasted great and looked just like the original.
Since you likely don’t have a fig bar extruder in your kitchen like Charles Rosen did, we’ll use a dough folding technique to make nicely shaped bars with smooth sides, no cracks, and no visible seam. The trick is to roll out the dough on wax paper, then wrap the dough around the fig filling by lifting the wax paper up and over the filling. You can cleanly manipulate very thin dough this way, and when you flip the bar over, the seam will be hidden.
Re-hydrating the dried figs will help make them easier to puree, and the dry pectin in the mix will thicken the figs to a jammy consistency and give the filling additional tartness (citric acid is in pectin to help activate it). My Fig Newton recipe will make 48 cookies, or more than twice what you get in two 10-ounce packages of the real thing.
Get the recipe in my book "Top Secret Recipes Unleashed" only on Amazon here.
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Nestle Drumstick
Read moreNot only is it possible to make a clone of Nestle's world-famous Drumstick in your home kitchen, it's also a heck of a lot of fun.
Get this recipe for free on my Food Hacker Blog here.
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Lofthouse Frosted Cookies
Read moreWhen Lofthouse frosted cookies were first produced from a handed-down family recipe in a makeshift bakery in the back of a Utah garage in 1994, it's likely the ingredients were different than they are in the mass-produced product found in markets across the country today. To maintain a long shelf-life, it's common for baked goods to be manufactured with nondairy substitutes, so butter is often replaced with hydrogenated oil and butter flavoring (otherwise known as margarine), and various vegetable gums and preservatives are added to improve the texture and stabilize the product.
Rather than using ingredients you find on the label of the store product, such as artificial flavoring, lecithin, cellulose gum, or carrageenan in my Lofthouse cookie recipe, we'll use real butter, fresh eggs, and vanilla extract in our clone—perhaps just as the family who created this recipe did back in the day. The big difference is that you have to be sure to eat the cookies within a few days to get that freshly baked taste and texture. Or you can freeze them so they last longer.
Cake flour is used here rather than all-purpose flour to duplicate the tender, cakey texture of the original, and sour cream is used to add in the dairy needed without over liquefying the dough (as milk would). An added benefit of sour cream is its high acidity, which activates the leavening power of the baking soda. The dough is still going to be much thinner and tackier than typical cookie dough, so chilling it for a couple of hours before portioning it out onto a baking sheet is a must to make it easier to work with.
Find more copycat recipes for your favorite famous cookies here.
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Necco Candy Butttons
Read moreThe majority of paper I ingested as a kid most likely came from eating these crunchy candy dots of flavored sugar. Peeling the buttons off the strips was never an entirely pure candy experience since there were always several buttons removed with haste that came with a bonus layer of paper stuck to the underside. And perhaps part of the candy’s charm was making a game out of attaining a clean, paper-free button removal.
Candy Buttons or Candy Dots were created in the 1930s when an engineer at Cumberland Valley Company in New York created a machine to produce tiny dots of flavored sugar onto strips of paper. Necco bought Cumberland Valley in 1980 and became the sole manufacturer of the colorful candy strips until the company declared bankruptcy in 2018, and the famous candies, including Necco Wafers, Sweethearts, and Clark Bar, were sold off to the highest bidders. Candy buttons almost became a dead food, but fortunately, the product was resurrected when it was purchased by Cincinnati-based Doscher’s Candies, and today candy buttons are alive and well.
A strip of the original pastel-colored candy buttons includes a combination of cherry, lemon, and lime flavors, but you can make your homemade Necco candy buttons in any flavor or color you like with this recipe using the same ingredients as the real deal. For flavoring, find the popular LorAnn candy flavoring oils and add one bottle to the pan as the candy is cooling. Get some coated butcher paper and cut it into 11x2-inch strips (or any size you want, really), and use the back end of a skewer to place your dots on the paper. After a couple of days of drying the candy will be crunchy just like the original, and with coated paper, the sugar should make a clean release for a paperless burst of sweet nostalgia.
The recipe will make at least 1000 candy buttons, but I’m not sure of the exact amount since I only got through about half of the pan of candy syrup to determine yield when my sanity came into question. Don’t feel obligated to use up the whole pan of candy for your buttons. For three different flavors of buttons on each strip like the original, you'll need to make three batches of candy.
Click here for more of my copycat recipes of famous candy.
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Lotus Biscoff Cookies
Read moreJan Boone first created the traditional Belgian speculoos cookies at his Lotus Bakery in Lembeke, Belgium in 1932. Spiced shortbread cookies like these are often enjoyed with a cup of coffee, so the new cookie was called Biscoff as a mashup of “biscuit” and “coffee.” The cookies didn't become popular in the U.S. until the 1990s when airlines began passing out the cookies to travelers on every trip.
Recipe authors who claim to re-create these cookies with a blend of spices that includes clove, nutmeg, and cardamom appear to be confusing speculoos cookies from Belgium with speculaas cookies from the Netherlands. Many spices were too costly to import to Belgium at that time, so speculoos cookies were often made with just cinnamon, while the Dutch version got the more expensive blend of exotic spices.
Biscoff cookies are called “caramelized cookies” because they’re made with Belgian blonde candy sugar (bruen leger), which is granulated sugar that has been lightly caramelized. This ingredient contributes a unique taste to the cookies that is slightly different from cookies made with American brown sugar, which contains molasses. You can find brun leger online or make it yourself with white sugar in your oven using the tips here. If you'd rather not fuss with that, you can substitute with domestic light brown sugar.
Finish my Lotus Biscoff Cookies copycat recipe by slicing the rolled dough with a fluted pastry wheel to make fancy edges like the real thing, and you’ll have around 3 dozen of the classic European cookies that will fit nicely on one half-sheet pan for baking. I’m calling for all-purpose flour here, but if you want more tender, melt-in-your-mouth cookies, use fine pastry flour.
Find more of your favorite famous cookie copycat recipes here.
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Kellogg's Pop-Tarts
Read moreIt took six months for Kellogg’s product developers to figure out how to mass produce a par-baked filled pastry that could be crisped up in a home toaster. In 1964, Pop-Tarts hit grocery store shelves in four flavors: strawberry, brown sugar cinnamon, blueberry, and apple currant, and went on to become Kellogg’s top-selling brand.
I set out to make a taste-alike version of the popular snack that looks just like the original and could be cooked for a second time in a toaster. It was apparent that I would need a pastry dough that was flakey yet sturdy, and with a familiar flavor reminiscent of Pop-Tarts, and eventually, I came up with a recipe that worked.
As I completed the dough for my Kellogg's Pop-Tarts copycat recipe, I worked on the filling, developing recipes for two of the most popular flavors: strawberry and brown sugar cinnamon. The strawberry filling here requires seedless strawberry jam and the cinnamon sugar filling is a simple combination of brown sugar, cinnamon, flour, and butter—like streusel. The filling is spread on the bottom layer of dough and then a top layer of dough is added, ventilated with a toothpick or wooden skewer, and baked just until light brown.
When cool, the brown sugar cinnamon tarts are frosted with cinnamon icing, and the strawberry tarts are frosted with white icing, and then topped with sprinkles. When the icing hardens your Pop-Tarts clones are ready to be finished in a toaster for eating at your convenience, just like the real ones.
Try my Kellogg's Pop Tart copycat recipe below, and find more of your favorite breakfast copycat recipes here.
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Milo's Famous Sweet Tea
Read moreMilo Carlton opened the first Milo’s Hamburger Shop in Brirmingham, Alabama in 1946 serving hamburgers, pies and freshly brewed iced tea which customers would sweeten from a bowl of sugar on each table. But because of a sugar ration caused by the war, Milo was forced to do something no one had tried before: he took all the sugar bowls off of the tables and pre-sweetened the tea. When customers realized the tea was better than they could make themselves Milo’s Famous Sweet Tea became as popular as the food.
In the late 80’s, Milo’s began selling the Famous Sweet Tea in gallon jugs in grocery stores in the Birmingham area, and it has been a growing successful product ever since, recently becoming a national brand.
To duplicate Milo's famous sweet tea, you absolutely must start with Southern tea bags, and that means Luzianne. This New Orleans tea company crafts its tea blend especially for iced tea. You will get the best clone of Southern-style sweet tea with this brand. If you can’t find Luzianne, you can still make great tea with Lipton Iced Tea Bags.
Try my Milo's famous sweet tea copycat recipe below, and check out more of my recipes for famous drinks here.
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Mrs. Fields Chocolate Chip Cookies (TV)
Read moreI jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I copied over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.
Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!
The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.
Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven.
Source: Top Secret Recipes Step-by-Step by Todd Wilbur.
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King's Hawaiian Original Hawaiian Sweet Rolls
Read moreA recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.
King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use my King's Hawaiian Sweet Rolls copycat recipe for sandwiches, sliders, or simply warmed up and slathered with soft European butter.
This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Check out this list of our most popular recipes of all-time.
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Orville Redenbacher's Movie Theater Butter Popcorn
Read moreThe health concerns regarding microwave popcorn are a result of the way it’s packaged. For the corn to pop, the kernels are submerged in boiling fat inside the bag until a buildup of steam in the kernels causes them to burst. To prevent the liquid fat from seeping through, the bags are lined with a chemical called perfluorooctanoic acid, which, unfortunately for microwave popcorn lovers, has been linked to cancer and other nasty things.
I set out on a mission to make better homemade microwave popcorn with only natural ingredients, and without using costly popping gadgets. I also wanted to avoid using plastic, tape, or metal, such as staples. My solution is a new method of prepping the kernels, but like many other techniques I researched, it requires paper lunch bags. I was dismayed to find some discussions about the potential for problems using brown paper bags in your microwave oven, such as fire, but I had absolutely no issues any of the many times I did it. No smoke, no sparks, nothing looking at all dangerous was going on inside my cooking box. The USDA states that using paper bags in your microwave, “may cause a fire, and may emit toxic fumes,” yet the internet is full of microwave popcorn recipes calling for paper bags. I chose to still share my recipe and technique, but ultimately leave it up to you to decide if it’s a hack recipe you feel safe using. If you’d rather stay on the safe side, see the Tidbits for an alternate technique.
My Orville Redenbacher's Movie Theater Butter Popcorn copycat recipe starts with clarifying butter so that it’s pure fat, without any milk solids or water. Butter is about 16 percent water and if any of that stays in the mix, your popcorn will be on a fast trip to Soggytown. Once the butter is clarified, we’ll combine it with popcorn and salt and freeze it into pucks that can be saved for weeks until you are ready to make quick popcorn.
When it’s popcorn time, a puck goes into a small bowl, which goes inside two interlocking paper bags. After a warming session, you hit the “popcorn” button on your microwave oven and the popcorn will pop just like the store product (you may have to add another 30 seconds or so of cooking time). The first bag will soak up the excess butter that splashes around inside as the popcorn pops, and the second bag will keep the butter from messing up your oven.
To serve, pull the bags apart over a big bowl, and you’ll have a fresh batch of hot microwave popcorn coated perfectly with real butter and salt.
If you're like me and you like things spicy, try sprinkling your copycat Orville Redenbacher Movie Theatre Popcorn with my original Hell Flakes to create what we like to call "Hell Corn".
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Kozy Shack Rice Pudding (Improved)
Read moreMy previously published recipe hack of America's most popular rice pudding was not clear about which kind of rice to use. That's a problem because not all rice is created equal. The recipe calls for medium-grain rice but is not any more specific than that, which could lead to varying results in the consistency of the pudding since every rice has a different thickening ability.
I recently reworked my Kozy Shack Rice Pudding copycat recipe using many different types of rice, including instant rice, converted rice, basmati rice, jasmine rice, calrose rice, arborio rice, and even sushi rice. Most didn't contain the starch needed to properly thicken the pudding, especially the par-cooked rice such as instant rice and converted rice. On the other end of the spectrum, sushi rice contained too much starch and was much too small.
The best of the bunch was jasmine rice, a long-grain rice, which thickened the pudding nicely after 45 minutes or so of simmering and appeared to be comparable in size to what is in the real thing. Jasmine rice plus five more ingredients are all it takes to make this new, improved clone.
And now there's no need for a cooking thermometer as required in my previous recipe, since you can just add the rice when you see the milk beginning to steam and keep the pudding at a low simmer until it's done. After about an hour, you'll have awesome homemade Kozy Shack rice pudding that's ready to pop into the fridge until it’s cool, creamy, and ready to eat.
Also, check out my copycat recipe for Kozy Shack Tapioca Pudding.
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Kahlua Coffee Liqueur (Improved)
Read moreThe redesigned Kahlua Coffee Liqueur labels now says "Rum and Coffee Liqueur," which is a helpful description when creating a clone version of the famous cordial. This text was not on the bottle 30 years ago when I made my first version of this liqueur using vodka—not rum. So, back into the lab went I, to create an improved version of the drink with rum, just like the label says.
I used light rum for my Kahlua recipe because it is more of a neutral taste like the vodka called for in my first version, but since it doesn't include the caramel color added to Kahlua, your drink will come out a lighter shade of brown than the real stuff. However, you can also use dark rum in this recipe, which will add other flavor notes to your finished product, plus caramel color to deepen the shade of your liqueur.
There are many other famous drinks you can make at home! See if I cloned your favorites here.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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